Baked "Doughnut" Holes


  • ½ package (15.25–16.5 oz or 450 g) spice cake mix (1 ⅔ cups)
  • 2   eggs
  • ½ cup (125 mL) apple butter
  • 2 tbsp (30 mL) vegetable oil
  • ½ cup (1 stick or 125 mL) butter
  • ¾ cup (175 mL) sugar
  • 1 ½ tsp (7 mL) cinnamon


  1. Preheat the oven to 325°F(160°C). Spray the cups of a Mini Muffin Pan with nonstick cooking spray. Using the Small Mix ‘N Scraper®, mix cake mix, eggs, apple, butter, and oil in the Classic Batter Bowl until blended. Using a rounded Small Scoop, scoop batter into the cups of the pan. Bake 10–12 minutes or until a wooden pick inserted in the centers comes out clean. Remove from oven; remove doughnuts from pan. Melt the butter in the first Coating Tray. Combine the sugar and cinnamon in the second coating tray. Coat the doughnuts in the butter, about four at a time, then coat in the sugar mixture.

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