This Donut Dump Cake is a great way to give stale donuts a new life or to amp up a regular donut.
A few weeks ago, I started a new job, and, right after I started, it was my boss’ birthday. I decided that being the newbie, I would bring donuts for everyone to have. However, I greatly overestimated the number I should bring. I was left with over a dozen uneaten glazed donuts and wasn’t going to be able to eat them before they went stale. They did in fact go stale, and I, being the stingy person I am, didn’t want my money to go to waste. So, my brain gears started churning again.
I had made dump cakes in the past and they were always really moist without having to do a bunch of work. I thought this would be a great way to use the donuts, so I got to cooking. I had a Krusteaz Cinnamon Swirl cake mix in the pantry, because they are the best, so we stay strapped with one on hand, and immediately knew this dump cake was going to be fire.
Sure enough, the donuts became squishy and moist again, plus with the added cake, this dessert was brilliant. Served warm with a scoop of ice cream, all your problems will fade away. This cake is delicious.
Donut Dump Cake
- 10 glazed donuts quartered
- 1 box Krusteaz Cinnamon Swirl Cake Mix
- 14 oz condensed milk
- 1.5 sticks butter cut into pats
- pam to spray casserole dish
- Preheat oven to 350°F.
- Grease a 9x13 pan (I used pam).
- Cut ten glazed donuts into quarters and spread evenly into the pan. Not overlapping.
- Cover the donuts with 14 oz of condensed milk. Don't mix. Just cover.
- Sprinkle 1/2 of your cake mix over your donuts. Then cover with 1/2 of your cinnamon topping. Don't mix it.
- Cover with the rest of cake mix and then the rest of the cinnamon topping. Don't mix it.
- Cut the butter into pats and place pats of butter on top of the cake mixture. DO NOT MIX.
- Place in the oven and bake for 40 minutes.