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Jelly Donut Cake

Cake. Doughnuts. Now you don't have to choose between the two. Impress your family with this easy jelly-filled cake. Try your best to center the jelly in the middle of the half-filled Bundt pan so that it will not leak out the edges of the cake. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 25 min. + chilling Bake: 45 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 cup 2% milk
  • 2 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 3/4 cup raspberry, strawberry or apple jelly
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place sugar, cinnamon, salt and nutmeg in a food processor; process for 30 seconds. Transfer to a large bowl.
  • Beat in melted butter, eggs, milk, sour cream and vanilla until well blended. In another bowl, whisk flour and baking powder; gradually beat into sugar mixture.
  • Pour half of the batter into prepared pan. Spoon jelly over batter to within 1/2 in. of edges; top with remaining batter. Bake until a toothpick inserted near center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake; sprinkle with additional sugar and cinnamon. Refrigerate at least 1 hour before serving.
Editor’s Note: To remove cakes easily, use solid shortening to grease tube pan.
Nutrition Facts
1 slice: 475 calories, 20g fat (12g saturated fat), 83mg cholesterol, 283mg sodium, 69g carbohydrate (45g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • Lissamarie
    Jun 26, 2020

    ?????????

  • SwtTooth16
    Apr 14, 2020

    I was so excited to see this recipe in my issue of Taste of Home but what a disappointment it was. I added more jelly, realizing that the amount listed was not enough, but most of it leaked out when I removed it from the Bundt pan anyways. The worst part was that it was soo dry. Even popping pieces in the microwave couldn’t save it. And it tasted nothing like a cake doughnut. Not a winner here.

  • Linda
    Mar 25, 2020

    I made this cake exactly to the recipe. It turned out excellent! I didn’t have a food processor so I used my magic bullet. The jelly didn’t leak out at all. I took it into my place of employment and it was a hit. Only thing different is I would probably use a little more jelly. I will definitely be making this again.

  • candyv
    Mar 17, 2020

    Followed the recipe, and the worst cake I have ever made. I had thick cherry jam, so it didn't leak, but definitely needs more than 3/4 cup. The cake itself had no flavor besides tasting excessively of flour. Didn't see the point in getting out the food processor either for the 30 second whirl of the sugar, etc. I'm not sure it made any difference.

  • Zachary
    Jan 29, 2020

    No comment left

  • Riggy
    Dec 12, 2019

    Sorry not good review. I made this according to recipe. Came out too dry, raspberry jam leaked out so it had no jam in middle. Too much cinnamon in frosting. There are definitely better cakes out there to make this one was a waste of time and ingredients.