But it isn’t always possible to get to the bakery before work, and those days-old prepackaged wonders at the convenience store only make the idea of a fresh-baked, still-warm pastry even more tempting.
So, here is an easy and quick substitute until a trip to a proper bakery can be arranged.
1 box Duncan Hines Yellow Cake Mix (or any flavor you might like)
1 cup water or milk
1/4 cup vegetable oil
1 teaspoon vanilla
- Combine all ingredients and mix until combined, but do not over-beat.
- Preheat mini doughnut maker according to manufacturer’s directions.
- Pour mixture into doughnut wells, and cook per instructions, or until golden brown. Using wooden tongs to remove the cooked doughnuts is very convenient.
- Frost or generously dust with powdered sugar.
A note about cake-mix doughnuts: I did not know what to expect when I made this, my very first batch of cake-mix-doughnut-maker …rings. Well, these are not exactly the consistency of cake doughnuts, but they are not just ring-shaped cupcakes, either.
I was surprised to find that after 24 hours, the frosting, and/or the powdered sugar melds with the cake to create a much improved and fairly reasonable doughnut facsimile.
Because I discovered a brand new mini-doughnut maker at a thrift store for under $10.00, I was happy to give this recipe a try, but I don’t know that it would have been worth four times that much just to conduct this experiment that resulted in good, but not amazing, quasi-doughnuts.