Spice Cake Donuts with Pecan Streusel and Brown Butter Icing
Simple baked spice cake donuts with a pecan streusel topping, and a drizzle of brown butter icing!
Servings 16
Ingredients
For donuts:
- 1 box spice cake mix
- 1 egg
- 1 c. water
- 1/4 c. oil
- 3 tbsp. melted butter
For streusel:
- 1/2 c. brown sugar
- 1/2 c. flour
- 1 tsp. cinnamon
- 1/3 c. chopped pecans
- 3 tbsp. melted butter
For icing:
- 3 c. powdered sugar
- 1/2 c. unsalted butter
- 2 tsp. vanilla
- 2-3 tbsp. milk or water
Instructions
For donuts:
- Coat two regular-sized donut pans with cooking spray. (Regular-sized donut pans typically contain 6 cavities.)
- In a large bowl, combine cake mix, egg, water, oil, and melted butter.
- Mix until well-blended, a few lumps will remain.
- Pour batter into a gallon-sized ziploc bag, and snip off the corner of the bag.
- Pipe the batter into the baking pans, filling each donut cup about 3/4 full - almost right up to the center 'hole'.
For streusel:
- In a medium bowl, combine brown sugar, flour, and cinnamon, stirring until well-blended.
- Add pecans and butter.
- Mix until it resembles coarse crumbs.
- Sprinkle a generous tablespoonful of streusel on top of each donut.
- Bake at 350 degrees for 10-13 minutes, or until a toothpick inserted near center comes out clean.
- Allow to cool in pans for 10 minutes, then carefully remove donuts to a wire rack to cool completely.
For icing:
- Place the powdered sugar in a medium bowl, and set aside.
- Melt butter in a small saucepan over medium heat, stirring frequently, until golden brown. (About 6-8 minutes.)
- Remove from heat and immediately pour the browned butter and vanilla over the powdered sugar.
- Whisk to combine, adding enough milk or water to form a thick, but slightly runny icing.
- Drizzle generously over the donuts. Enjoy!