Cake mix gingerbread donuts are a festive and easy treat to enjoy during the holiday season. They can be dunked or drizzled with icing and then finished with cinnamon sugar.
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.