I love simple ingredients, especially when the end result comes out tasting so delicious. This recipe originally came from a Weight Watchers meeting. I’ve tried it by adding other ingredients but decided to go back to just the two main ingredients for these donuts. And I am so glad I did! Seriously, two ingredients.
We had these for a late evening snack on Friday night and they were a hit! They were so simple to make and the added hot fudge on top made it really taste like a donut. These little treats were moist and just what my sweet tooth needed.
The two-ingredient recipe can also be used as muffins or even as cookies. You can substitute a spice cake mix in place of chocolate. These would even taste great with cream cheese frosting on them and topped with some nuts. I hope you give them a try.
1 box Duncan Hines Super Moist Chocolate cake mix
1 – 15 oz can 100% Pure Pumpkin
Hot Fudge syrup
Preheat oven to 350 degrees. Spray donut pan (link below) with Pam cooking spray.
In a mixing bowl, mix together the cake mix and pumpkin with an electric mixer.
Place 1/3 of cake mix in a Ziploc bag or icing bag to make it easier to fill the donut pan. Snip the end of the Ziploc bag and squeeze some of the mixture into each donut slot. Fill about 3/4 full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Heat hot fudge syrup according to instructions and drizzle over the donuts.
Makes 18 donuts.
Here is the donut pan I use and I love it! (affiliate link)