Doughnut Pan Surprise Cake

It's hard to improve on the fun of a confetti cake, but baking the layers in a doughnut pan leaves you with a hole in the center that you can fill with chocolate pudding -- a sweet surprise that we think might do it!
Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 35 min
  • Yield: 2 miniature cakes
Share This Recipe

Ingredients

Nonstick cooking spray, for the pan

One 15.25-ounce box confetti cake mix plus necessary ingredients 

1 1/4 cups store-bought pink vanilla frosting  

1/4 cup ready-to-eat chocolate pudding  

2 tablespoons assorted sprinkles  

Directions

Special equipment:
a 6-cavity doughnut pan
  1. Preheat the oven to 350 degrees F. Spray a 6-cavity nonstick doughnut pan with nonstick spray.
  2. Prepare the cake batter according to the directions on the box. Transfer 3/4 cup batter to a liquid measuring cup and pour among the cavities of the doughnut pan, dividing evenly (reserve the remainder of the batter for another use; see Cook's Note). Tap the pan several times on the counter to smooth out the batter. Bake until a toothpick comes out clean, 5 to 6 minutes.  
  3. Remove the cake layers from the pan to a rack and cool completely.  
  4. Place a large dollop of frosting on a plate. Top with a cake layer, then frost the top, leaving the hole unfrosted. Top with a second cake layer and frost its top in the same manner. Top with a third cake layer. Using a small spoon, carefully dollop 2 tablespoons chocolate pudding into the center of the cake. Frost the sides of the cake, adding extra frosting to fill in the rounded edges for a straight-sided cake. Frost the top of the cake and garnish with 1 tablespoon sprinkles.  
  5. Repeat with the remaining frosting, cake layers, chocolate pudding and sprinkles to make a second cake.

Cook’s Note

You will have enough batter leftover to bake a 9-inch square cake.