Yellow Cake Mix Donut Holes

Yellow Cake Mix Donut Holes are soft, golden, cake-style donut bites baked in a mini muffin pan, then rolled in cinnamon sugar or glazed. Only 6 ingredients, no yeast, no frying—perfect warm breakfast treats or party snacks ready in under 30 minutes!

Why You’ll Love This Recipe

These Yellow Cake Mix Donut Holes are the shortcut you didn’t know you needed: all the fluffy, buttery joy of cake donuts without yeast, rising, rolling, or hot oil. A box of yellow cake mix turns into perfect little poppable bites that bake up tall and tender, then get tossed in cinnamon sugar while still warm so every crevice is coated in sweet crunch. Kids go crazy for them, adults sneak seconds, and you’ll love having fresh “donuts” on the table in less than 30 minutes after the idea hits. Breakfast, brunch, snacks, or dessert—they disappear fast!

Recipe Tips and Tricks

• Use a mini muffin pan for perfect round shape.
• Fill cups only ¾ full—donut holes rise a lot!
• Grease pan well or use silicone for easy release.
• Toss in cinnamon sugar while still hot—coating sticks best.
• For glaze, dip cooled holes—sugar coating works on warm.
• Add a splash of milk if batter feels too thick.
• Double the recipe—trust me, you’ll want more.

Yield: 40 Mini Donut Holes

Yellow Cake Mix Donut Holes

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Baked mini cake donut holes from yellow cake mix—soft, buttery, and rolled in cinnamon sugar in under 30 minutes.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• ⅓ cup butter, melted
• ½ cup granulated sugar + 2 tsp cinnamon OR 1 cup powdered sugar + 2–3 tbsp milk + ½ tsp vanilla (glaze)
• 1 box (15.25 oz) yellow cake mix
• 1 cup milk
• 1 tsp vanilla extract
• 3 large eggs

Instructions

1. Preheat oven to 350°F and generously grease a 24-cup mini muffin pan.
2. In a large bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
3. Add entire box of yellow cake mix and stir just until combined—don’t overmix.
4. Batter will be thick; that’s perfect!
5. Fill each mini muffin cup ¾ full (about 1 tbsp batter each).
6. Bake 10–12 minutes until tops spring back and edges are lightly golden.
7. Let cool in pan 2 minutes, then gently remove to wire rack.
8. While still warm, toss donut holes in cinnamon-sugar mixture (or let cool for glaze).
9. If glazing: whisk powdered sugar, milk, and vanilla; dip cooled holes and let set.
10. Serve warm or room temp—watch them vanish!

Notes

• No mini muffin pan? Use a regular muffin pan for larger “donut muffins.”
• Make glaze thicker for dunking, thinner for drizzling.
• Reheat leftovers 8–10 seconds in microwave for fresh-from-oven softness.
• Kids love rolling them in the cinnamon sugar—perfect helper job!

Nutrition Information

Yield

40

Serving Size

1
Amount Per Serving Calories 43Total Fat 2gSaturated Fat 1gUnsaturated Fat 1gCholesterol 20mgSodium 26mgCarbohydrates 4gFiber 0gSugar 4gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Yellow Cake Mix (15.25 oz): Gives classic cake-donut flavor and lift.
• Eggs (3 large): Structure and richness.
• Milk (1 cup): Whole milk = softer texture.
• Butter (⅓ cup melted): Real butter for true donut taste.
• Cinnamon Sugar (½ cup sugar + 2 tsp cinnamon): Classic coating.
• Optional glaze: 1 cup powdered sugar + 2–3 tbsp milk + ½ tsp vanilla.

Variations and Substitutions

• Chocolate Glazed: Dip in chocolate ganache.
• Pumpkin Spice: Add 1 tsp pumpkin pie spice + ¼ cup pumpkin.
• Lemon: Use lemon cake mix + lemon glaze.
• Funfetti: Toss in ¼ cup sprinkles.
• Gluten-Free: Use GF yellow cake mix.
• Powdered Sugar: Skip cinnamon and dust with powdered sugar.
• Apple Cider: Replace milk with cider + cinnamon.
• Filled: Inject with jam or Nutella after baking.

Storage Options

• Room temperature: airtight up to 2 days
• Refrigerator: up to 5 days (warm 10 seconds in microwave)
• Freezer: unglazed holes up to 2 months; thaw and coat fresh

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