Jelly Doughnut Bundt Cake



  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 2 1/4 tsp baking powder
  • 1 1/2 tsp salt
  • Small box (3.4 oz) instant vanilla pudding mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 4 large eggs
  • 1 T. vanilla extract
  • optional: 1 tsp imitation butter flavoring extract


  • 1 cup seedless raspberry, cherry, strawberry, or your favorite flavor jelly


  • 2 cups powdered sugar
  • 3-4 Tablespoons warm water
  • 1 teaspoon vanilla extract
  • Sprinkles


  1. Preheat oven to 350. Spray bundt pan with vegetable oil spray, then lightly coat with flour. Set aside.
  2. In the bowl, combine all cake ingredients from flour to vanilla. Beat on low speed until just combined. Scrape the sides of the bowl with a rubber spatula, then beat for 3 minutes, until thick and smooth.
  3. Pour batter in to bundt pan and bake for 45-55 minutes, until cake is set and a knife inserted in the center comes out clean.
  4. Let cake cool in the pan for about 15 minutes, then carefully turn onto a wire rack to continue cooling.
  5. Once cake is completely cool, split in half horizontally with a serrated knife.
  6. Use a spoon to make a well in the center of the bottom half of the cake, about an inch wide and half an inch deep. The well should go in a circle in the middle of bottom half. (this is to hold the jelly)
  7. Fill the well with jelly so that it is level with the cake. Top with top half of cake.
  8. Mix glaze ingredients with a wire whisk until smooth. Pour over cake, spreading to cover.
  9. Top with sprinkles.

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