Donut Cake
  • 1 spice cake mix
  • 1 can pumpkin puree
  • 2 eggs
  • 1 can sweetened condensed milk
  • ¾ cup dark brown sugar
  • 1 teaspoon sea salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Sprinkles
  • Chopped Nuts optional
For cake:
  1. Preheat oven to 350 degrees F. Spray a Bundt cake pan with nonstick cooking spray.
  2. In a large bowl add cake mix, pumpkin puree, and eggs. With an electric mixer beat on low until just combined. Turn mixer speed to medium and mix for about 5 minutes until thoroughly combined and smooth.
  3. Pour cake batter into prepared pan. Bake for 25-20 minutes until cake is done through.
  4. Remove cake from oven to cool on a wire rack. After about 5 minutes invert cake onto wire rack to finish cooling.
For Frosting:
  1. While cake is cooling prepare frosting.
  2. In a heavy bottomed saucepan heat sweetened condensed milk and brown sugar over medium heat stirring constantly. When mixture comes to a boil reduce heat to low and simmer for 8 minutes.
  3. Remove from heat; add 2 tablespoons, sea salt, and vanilla. Stir to combine.
  4. Pour cooked glaze over cake immediately. Allow the glaze to drizzle down the sides unevenly to resemble the frosting or glaze on a donut.
  5. Top with sprinkles or chopped nuts.