I’ve got another cake mix recipe and this time it’s Cake Mix Gingerbread Donuts with a simple icing and sprinkled with cinnamon sugar! They are super simple to make, the perfect holiday treat that’s also great for Christmas brunch, and they taste delicious.
If you love the deep rich flavor you get with gingerbread than you’ll love these donuts. You literally just combine the ingredients and bake in a donut pan… so simple!
Gingerbread Donut Ingredients
- gingerbread cake mix
How to Make Cake Mix Gingerbread Donuts
Gingerbread cake mix, flour, eggs, oil, and water is all it takes. I just dump all the dry ingredients and the wet ingredients into a large bowl and whisk it well. That gingerbread cake mix has all that great molasses, ground ginger, and brown sugar flavor.
Mix until well combined.
I scooped about half the batter into a ziploc sandwich bag, sealed it shut, and then snipped off the end tip of one of the sides to create a piping bag. This makes filling the donut pan so much easier. You want to fill each donut cavity about 2/3’s full. I love this metal donut pan but you could use a silicone donut pan too.
After they bake you want to let them cool in the donut pan for about 5 minutes before using a butter knife to loosen them and then let the donuts cool on a wire rack for about 30 minutes before icing them with an easy glaze.
The icing is a simple recipe of powdered sugar and milk. You can dunk the donuts in the icing or drizzle it over the donuts.
Finishing up with a sprinkle of cinnamon sugar mixture and these Cake Mix Gingerbread Donuts are perfection! The cinnamon sugar coating adds some sweetness and a little crunch to the cake donuts.
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Cake Mix Gingerbread Donuts
- donut pan
- 1 gingerbread cake mix
- 2 tbsp flour
- 1 egg
- ¼ cup oil
- ⅔ cup water
- ⅔ cup powdered sugar
- 2-3 tbsp milk
- ½ cup sugar
- 1 tbsp ground cinnamon
- Preheat your oven to 350 degrees. Spray your donut pan with non-stick cooking spray.
- Add the gingerbread mix, flour, egg, oil, and water to a bowl. Mix until combined.
- Scoop about 1/2 the batter into a sandwich-sized Ziploc bag, seal and snip one of the bottom corners off. Slowly pipe the batter into each cavity on the donut pan, filling each cavity 2/3 full.
- Place the donut pan in the preheated oven and bake for 15-17 minutes, until the donuts are firm to the touch.
- Let them cool in the pan for 5 minutes before moving to a cooling rack to finish cooling for at least 25 more minutes before icing. Repeat for the second batch if you donut pan only makes 6 as mine does.
- Combine the powdered sugar and milk in a small bowl. Start with only 2 tbsp of milk and see if the consistency is right. You want it pretty thick so it will coat when you dunk the donuts. If you are only drizzling you can add a little more milk if you like.
- After the donuts have cooled completely, dunk and/or drizzled your donuts.
- Finish with a sprinkling of cinnamon sugar if you desire.