Jelly Doughnut Bundt Cake

Cake

1

box Betty Crocker™ Super Moist™ yellow cake mix

1

cup milk

1/2

cup butter, melted

4

eggs

3/4

cup seedless raspberry jam

Glaze

1 1/2

cups powdered sugar

3

tablespoons milk

Steps

1.Heat oven to 325°F. Generously spray 12-cup 

fluted tube cake pan with cooking spray with 

flour.

2.In large bowl, beat cake mix, milk, melted butter 

and eggs with electric mixer on low speed 1 

minute,scraping bowl constantly. Increase speed

 to medium; beat 2 minutes. Pour batter into pan.

3.Bake 38 to 43 minutes or until toothpick inserted 

in center comes out clean. Cool in pan 15 minutes. 

While still in pan, poke holes in cake with end 

of wooden spoon, 2 inches deep and 1/2 inch 

 apart down the middle of the cake, leaving 1-inch 

border  on either side of the pan. Use wet  

paper towel to wipe ends of spoon after 

each poke.

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4.

In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.

5. 

Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.

6 In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze.