SPOTTED ON SHELVES: Betty Crocker Krispy Kreme Doughnuts Cake Mix

Betty Crocker Krispy Kreme Doughnuts Cake Mix with Original Doughnut Glaze

Update: We reviewed it! Click here to read our review.

It’s probably the Krispy Kreme doughnut glaze that makes this special. The cake mix is most likely just standard Betty Crocker mix. I guess what I’m trying to say is that Krispy Kreme should just sell their doughnut glaze in squeezable bottles. (Spotted by Junk Food Dog at Meijer.)

If you’re out shopping and see an interesting new product on the shelf, snap a picture of it, and send us an email (theimpulsivebuy@gmail.com) with where you found it and “Spotted” in the subject line. Or reply to us (@theimpulsivebuy) on Twitter with the photo, where you spotted it, and the hashtag #spotted. If you’ve tried the product, share your thoughts about it in the comments.

Also, if you’re wondering if we’ve already covered something, search our Flickr photos or use the search box on the right (or below if you’re on a mobile device) to find out.

32 thoughts to “SPOTTED ON SHELVES: Betty Crocker Krispy Kreme Doughnuts Cake Mix”

  1. I just made this cake. I put it in a 12 cup bunt pan and it really is small. Haven’t tried it yet but if I ever make it again it will definitely be in a 9 inch bunt pan, tops.

  2. I found it back on Wal-Mart shelves (also found at Meijer in 2016) just yesterday. My husband says it is probably the best boxed cake he has had. I made a version just now, a pound cake. Cream 2 sticks room temp butter with 8 oz room temp cream cheese for 5 minutes, then add 3/4 cup sugar, cream for 2 minutes. Now, add total of 5 room temperature large eggs, one at a time. Lastly add 2 tsp vanilla and the cake mix (with an additional 1/4 cup AP flour, 1/2 tsp salt, 1/2 tsp baking powder and 1/4 tsp baking soda), dry ingredients added in thirds, scraping down sides in between. Beat on medium for 2 minutes. Greased/floured Bundt pan, preheated 350°F oven, 45-60 minutes (use cake tester method with knife or thin wooden skewer). I transferred the glaze to small sauce pan with 1/3 cup butter and heated that on low on stovetop, do not let it boil. Poked holes with a chopstick, halfway down cake, while still in hot cake pan….then drizzled warm glaze over the surface. Let cake cool completely in pan, on rack, and then invert on serving tray. Cover in plastic, let rest overnight (if you can hold out!) & enjoy. This is a hybrid of Cream Cheese Pound Cake and Kentucky Butter Cake. Delicious!!!

Leave a Reply

Your email address will not be published. Required fields are marked *