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Playing Giant Jelly Donut Cake

This super-sized donut cake is easy to pull together thanks to a bundt cake pan.


For the cake:
  • 1 cup sugar
  • 1 cup canola oil
  • 1 cup sour cream
  • 2 eggs
  • 2 cups self-rising flour
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract, pure
  • 1/2 cup jam
For the glaze:
  • 3 cups confectioners' sugar
  • 1/3 cup milk
  • 2 drops red food coloring
  • Rainbow sprinkles, for decorating


Serves: 10-12


Preheat oven to 350˚F.

Using an electric mixer, beat together sugar, oil, sour cream, and eggs until light and fluffy. Add flour a little at a time, beating between each addition. Mix in salt, then mix in buttermilk and vanilla until smooth.

Pour half of the batter into a nonstick Bundt pan. Using a spoon, evenly drop tablespoon-size mounds of jam on top of the batter to form a ring in the center; pour the remaining batter on top and smooth. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. (If the toothpick doesn’t come out clean, bake cake for 5 minutes more and check again.) Remove cake from pan and let cool.

When the cake is cool, make the glaze: In a bowl, whisk together confectioners’ sugar, milk and red food coloring. Place the cake on a wire rack set over a baking sheet. Pour glaze on top and decorate with sprinkles. Let frosting set for at least 15 minutes before serving.