Cake Donuts made with Golden OREO Cookie Pieces

A unique twist on a cake donut, this donut is drenched in melted butter then tossed in a mixture of sugar and finely crushed Golden OREO Cookie Pieces after baking.



18 servings, 1 donut each

  • Golden OREO Sugar

  • 6 oz. granulated sugar
  • 6 oz. Golden OREO Pieces-Medium

  • Cake Donuts

  • 11 oz. cake flour
  • 2 oz. finely chopped Golden OREO Cookies
  • 2½ tsp. baking powder
  • ¾ tsp. kosher salt
  • 6¾ oz. whole milk
  • 1 Tbsp. vanilla extract
  • 5¼ oz. unsalted butter, softened
  • 4½ oz. granulated sugar
  • 3 oz. whole eggs, room temperature

  • Garnish

  • 6 oz. melted butter
  • 6½ oz. buttercream icing
  • 3¾ oz. Golden OREO Pieces-Medium

Nutrition per serving

Calories380 Total fat20 gSaturated fat10 gTrans fat0.5 gCholesterol55 mgSodium200 mgCarbohydrate52 gDietary fiber0 gAdded sugars28 gProtein3 gVitamin A14 %DVVitamin C0 %DVVitamin D0 %DVCalcium4 %DVIron10 %DVPotassium2 %DV
For Golden OREO Sugar:  

Process sugar and cookies in food processor until finely ground. Transfer to large bowl.

For Cake Donuts:  

Combine flour, 2 oz. cookie pieces, baking powder and salt in medium bowl. Mix milk and vanilla in separate bowl.

Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until well blended. Gradually add eggs, mixing well after each addition. Add flour mixture alternately with milk mixture, mixing just until combined. Spoon batter into piping bag for ease in filling pan. Portion 2 oz. batter into each cavity of a 3 to 3-1/4-inch donut pan coated with cooking spray. 

Bake in 350ºF standard oven 10 to 12 min. or until donuts are firm to the touch but barely browned. Cool in pan 5 min. before removing from pan.

For Garnish:  

Dip each donut in melted butter, then immediately in Golden OREO Sugar.

Pipe 1/2 oz. buttercream onto one section of each donut using your preferred piping tip. Top with 1/4 oz. cookie pieces.


Donuts are best when served the same day they are made, preferably a few hours after baking.

© Mondelēz International group