Gluten Free Chocolate Doughnuts w/ Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pkg Betty Crocker Gluten Free Devil's Food Cake1 can pure Pumpkin 15oz1 container of Pillsbury Whipped Supreme Vanilla Funfetti Icing (you will have some leftover)
Combine cake mix and canned pumpkin. Mix well. Spray doughnut tins (you can get them from a cooking store) with cooking spray. Spoon a small amount into 10 doughnut tins, evenly distributing the batter. Smooth the tops of the doughnuts wrapping around the hole in the tin. Put a small amount of water in the remaining 2 doughnut tins so they don't burn. Bake at 350 F for 18 minutes. Let cook about 2-3 minutes and then remove from tins with a spoon... turn them over and they will look like a doughnut. Let cool another 2-3 minutes and top with 1 Tablespoon of the whipped icing. Top with some of the sprinkles. Enjoy!
Try with vanilla cake for pumpkin spice and skip the icing and top with a little Brummel & Brown and cinnamon sugar.
Number of Servings: 10
Recipe submitted by SparkPeople user GLUTENFREEVEG.
Try with vanilla cake for pumpkin spice and skip the icing and top with a little Brummel & Brown and cinnamon sugar.
Number of Servings: 10
Recipe submitted by SparkPeople user GLUTENFREEVEG.
Nutritional Info Amount Per Serving
- Calories: 227.5
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 253.5 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 2.1 g
- Protein: 1.7 g
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