Soft and moist baked Strawberry Lemonade Donuts that use a cake mix! Dip them in sweet and tangy cream cheese lemon icing for the perfect summer treat!
Want some more tasty recipes? Try my Strawberry Lemon Cheesecake Bars, Strawberry Kiwi Lemonade, and Strawberry Lemon Bars.
Happy Sunday!!! Let’s celebrate with DONUTS!
Super moist and cakey strawberry lemonade donuts actually. And speaking of cakey… this is the best part…. they’re made with a cake mix! Cake mix + 3 ingredients and you’ve got perfect, baked strawberry donuts. That’s just genius.
I’ve been wanting a donut pan for the past year, why I haven’t just bought one is beyond me – I really have no excuse – but this week I did it. I got myself a donut pan. And ohhhhh boy watch out because donut overload is coming your direction.
First up: strawberry donuts with lemon cream cheese icing. As soon as I took the first bite they reminded me of a tall glass of fresh strawberry lemonade. These are so bright and summery, I can’t get enough of them. But they’re baked so that makes them okay to eat for breakfast, lunch, dinner, and midnight snack, right?
Strawberry Lemonade Donuts
Ingredients
- 1 box strawberry cake mix - (I used Betty Crocker super moist)
- 1 egg
- 1 cup water
- ¼ cup vegetable oil
Lemon Icing
- 1 ½ cups powdered sugar
- 2 ounces cream cheese - very soft
- 1 ½ – 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven to 350 and grease a donut baking pan. In a large bowl whisk together cake mix, egg, water, and vegetable oil until smooth. Transfer mixture to a large resealable bag.
- Push the batter into one corner and twist the top of the bag to keep the batter inside. Snip the corner of the bag and squeeze the batter into the baking pan filling each donut cavern 2/3 full.
- Bake for 12-14 minutes until the edges barely start to brown. Remove from oven and allow to cool in the pan for 5-10 minutes until they easily come out of the pan ( if they are sticking, leave them to cool for a few more minutes before trying again).
- Allow donuts to cool completely before glazing them. To prepare the glaze whisk together powdered sugar, cream cheese, and lemon juice until smooth. Dip donuts into the glaze, then allow to cool for a few minutes so the glaze will set. (If your icing is too thick, warm it up in the microwave for 10-15 seconds or so. Repeat throughout as needed until all donuts are dipped)
- Donuts are best fresh but you can store them in an airtight container at room temperature up to 3 days.
What a great flavor idea for a donut! So in love with these!
I just bought a donut pan too! Holy moley yummy! I’m excited to see what else you come up with 😉
Ah! We can have a newbie donut makers club – all of a sudden I’m like “where has this been all of my life!!!”
These look really delightful. Good photography as well! Thanks a lot for sharing.
Hi! I would love to make these, they look yummy! Quick question first, for the icing you list 2 ounces of cream cheese as 2 tablespoons, but 2 ounces of cream cheese is actually a 1/4 cup, or 4 tablespoons. So I’m wondering, did you use 2 ounces or 2 tablespoons to make yours? Thanks!
Hi!So sorry for the confusion, I’ll fix that typo, it’s actually 2 ounces 🙂
I made these this morning, and they totally fell apart. I have no idea how you would be able to dip these in the icing. I have made donuts before with other recipes and they are more solid. These are just cake in the shape of a donut. I guess I should have figured that out before hand. Flavor is good, but it’s basically cake for breakfast…