Doughnut Cakes Recipe
Doughnut Cakes Recipe photo by Taste of Home

Doughnut Cakes Recipe

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Need something sweet after dinner? Use up leftover cake doughnuts and cream cheese in this recipe. If you don't have lemon curd, use a teaspoon of lemon extract in the frosting and any other preserves that you have on hand.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 2 ounces cream cheese, softened
  • 1 tablespoon lemon curd
  • 1-1/2 teaspoons sugar
  • 2 plain cake doughnuts
  • 2 tablespoons blueberry preserves
  • Whipped cream, optional

Nutritional Facts

1 cake (prepared with reduced-fat cream cheese and blueberry spreadable fruit; calculated without whipped cream) equals 355 calories, 17 g fat (6 g saturated fat), 45 mg cholesterol, 384 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a small bowl, beat the cream cheese, lemon curd and sugar until smooth. Cut doughnuts in half horizontally. Spread bottom halves with cream cheese mixture; replace tops. Drizzle with preserves. Garnish with whipped cream if desired. Yield: 2 servings.
Originally published as Doughnut Cakes in Cooking for 2 Fall 2006, p25

Nutritional Facts

1 cake (prepared with reduced-fat cream cheese and blueberry spreadable fruit; calculated without whipped cream) equals 355 calories, 17 g fat (6 g saturated fat), 45 mg cholesterol, 384 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Doughnut Cakes

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Reviewed Dec. 1, 2009

This was amazing

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