1 box Pillsbury™ Funfetti® Cake Donut Mix
Additional ingredients to prepare cake donuts mix per box instructions
2 tubs Pillsbury™ Funfetti® Vanilla Flavored Frosting
Silicone bubble donut mold
Food coloring with desired colors
Piping tip (number 3)
PREPARE donuts according to package instructions. Let cool completely.
REMOVE sprinkles lid and all foil bits from one Funfetti frosting tub and microwave for 30 seconds or until frosting is melted. If desired, pour melted frosting into 3 small glass dishes. Add several drops of food coloring to each bowl and stir until combined. Dip the donuts in the frosting and place onto a cooling rack with parchment paper underneath.
SPOON frosting from the second tub into a piping bag fitted with piping tip number 3. Decorate donuts with frosting and sprinkles from the frosting lid.
Nutritional Information Per Serving
Serving Size (1 Donut (153g)), Calories 560 (Calories from Fat ), Total Fat 25g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 45mg, Sodium 450mg, Total Carbohydrate 81g (Dietary Fiber 0g, Sugars 60g, Includes 45g Added Sugars), Protein 2g, Potassium 17mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 91mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free
referencing the ingredient labels, as products may vary. If
contact the ingredient manufacturer.
Want To Seriously Up Your Brownie Game?
Brownies are great—and we’ve got a few ways to make them even more amazing.
Let’s Do It
Prep Time: 45 minutes
Cooking Time: 1 hour 30 minutes
Difficulty Level: Moderate
For the apple pecan filling:
- ⅓ cup honey + 2 cups pecans
- 3 lbs red apples, diced
- 3 tbsp corn starch
For the vanilla sauce:
- 2¾ cups applesauce
- 1⅓ cups cream cheese
- 1 vanilla bean
For the caramel apple donut ring:
- 3 sheets of puff pastry, cut into strips
- 1 cup cocoa powder + ½ cup melted butter
- apple pecan filling
- 9 soft caramels
- 1 cup apple juice + 20 ladyfingers
- ½ cup melted butter to brush over the puff pastry
- cinnamon sugar to garnish
- vanilla sauce to garnish
- toasted sliced almonds to garnish
1. For the apple pecan filling, heat the honey in a pan over medium heat and roast the pecans in he honey. Pour the honey-roasted pecan mixture over the diced apples in a bowl, add the corn starch, and mix to combine.
2. For the caramel apple donut ring, line a 10-inch donut cake pan or round tube pan with the puff pastry strips so that they slightly overlap. Brush a little bit of water over the overlapping sides so that they stick better.
3. Combine the cocoa powder and ½ cup melted butter and brush the chocolate sauce over the puff pastry strips inside the pan.
4. Spoon half of the apple pecan filling into the pan, press the soft caramels into the filling, and top with the rest of the apple pecan filling.
5. Dunk the ladyfingers in apple juice and arrange them around the pan on top of the apple pecan filling.
6. Fold the puff pastry strips over the ladyfingers and carefully flip the caramel apple donut ring over onto a round cake pan so that the folded puff pastry strips are on the bottom. Brush ½ cup melted butter over the puff pastry and refrigerate for 1 hour.
7. Transfer the cake pan to a preheated oven and cook at 375°F for 1 hour 30 minutes. In the meantime, prepare the vanilla sauce: Add the applesauce, cream cheese, and scraped vanilla bean to a tall container, puree the ingredients with an immersion blender, and refrigerate for at least 1 hour. Remove the caramel apple donut ring from the oven, let cool for 30 minutes, and then pour the vanilla sauce into the hole in the center.
8. Sprinkle cinnamon sugar over the caramel apple donut ring and garnish the vanilla sauce with toasted sliced almonds.
Get the recipe for the Cranapple Cake featured in the bonus video.
- 250g strong white bread flour, plus extra for dusting
- 30g caster sugar
- 7g sachet fast-action dried yeast
- 100ml lukewarm milk
- 1 egg, beaten
- 1⁄2 tsp vanilla extract
- 50g butter, softened
- vegetable oil, for deep-frying
For sugar-coated doughnuts
- 200g icing sugar
- sprinkles, freeze-dried raspberries or chocolate curls, to decorate (optional)
- Tip the flour, sugar, yeast and 1 tsp salt into a bowl and mix to combine. Pour in the milk, egg and vanilla, and bring everything together with your hands into a rough dough, making sure all the flour is mixed in. Or, do this using a stand mixer. Cover with a clean, damp cloth and set aside for 30 mins.
- Roll the dough out on a lightly floured surface to a 2cm thickness, then use a 9cm cutter to stamp out as many circles as you can. Use a 4cm cutter to stamp out the middles. Re-roll the trimmings (including the middles) and stamp out more (you should end up with six ring doughnuts). Re-roll any remaining trimmings and use the 4cm cutter to stamp out five or six mini bites. Put the doughnuts and bites on the prepared tray, cover with a clean tea towel and leave to prove in a warm place for another 2-3 hrs, or in the fridge overnight until doubled in size. The lightness of the doughnuts depends on thissecond proving, and a longer prove in the fridge will give the doughnuts more flavour.
- When the doughnuts and bites have cooled, you can either coat them in sugar or a glaze. For sugar doughnuts, combine the sugar and cinnamon, then toss with the doughnuts. For glazed doughnuts, sift the icing sugar into a bowl and mix in 2 tbsp cold water until you have a runny icing. Dip in the doughnuts, then decorate with the toppings of your choice. Best eaten straightaway, but will keep in an airtight container for a day.