Makes 12 servings


  • Vegetable oil cooking spray
  • 1 (16.5-ounce) box devil’s food cake mix
  • 3 large eggs (or the number of eggs called for on box)
  • 1 cup buttermilk (in place of the water called for on box)
  • 1/3 cup vegetable oil (or the amount called for on box)
  • 15 plain and 3 each cinnamon-sugar, powdered sugar and chocolate doughnut holes
  • 1 (16-ounce) can chocolate frosting


    Active time: 20 minutes
    Total time: 2 hours

    Preheat oven to 350°. Spray an 8” springform pan with cooking spray and line bottom with waxed or parchment paper. Set aside.

    Following instructions on box, combine cake mix, eggs, buttermilk and oil in a large bowl. Beat with an electric mixer on low speed until moistened, about 30 seconds. Increase mixer speed to medium-high and beat, scraping down sides, until thick, about 2 minutes longer (you should have about 5 cups batter).

    Spoon 1/3 of batter into bottom of prepared pan and smooth. Press 7 of the plain doughnut holes into batter. Spoon half of the remaining batter over doughnut holes to cover and smooth. Press 5 more plain doughnut holes into batter (reserve remaining 3 plain doughnut holes for decoration). Spoon remaining batter on top, making sure doughnut holes are completely covered, and smooth.

    Bake until cake is firm and a toothpick inserted in center comes out clean, 45 to 50 minutes. Transfer cake to a wire rack and cool 10 minutes. Invert, remove pan and cool completely.

    Cut all remaining doughnut holes in half to make 24 semicircles.

    Transfer cooled cake to a serving platter. Spread chocolate frosting on sides and top of cake and make soft swirls with an offset spatula or the back of a spoon. Press halved doughnut holes, cut side down, into frosting in an evenly spaced pattern over top and sides of cake.

    Adapted from Cake My Day! by Karen Tack and Alan Richardson.

    Next Story