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This is my goddaughter Farrah's favorite cake and is very reminiscent of a jelly donut. This cake is very forgiving and can be made with any other flavored jam. Plan ahead because the cake needs to sit overnight for the flavors to meld.

Recipe Summary

15 mins
35 mins
9 hrs 30 mins
10 hrs 20 mins
1 Bundt(R) cake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

  • Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.

  • Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.

  • Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.

  • Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.

  • Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.

Cook's Note:

If you do not have an apple corer, you can use the end of a wooden spoon.

Nutrition Facts

429 calories; protein 4.5g; carbohydrates 71.2g; fat 14.8g; cholesterol 101mg; sodium 376.2mg. Full Nutrition