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
Reviews
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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.
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.
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.
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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.