Pumpkin Glazed Donut Cake 

I’m obsessed with donuts. I have designated a whole board on Pinterest just for these fried confections. I love experimenting with different recipes to find the perfect one. Plus, the filling and topping options are absolutely endless. I even find the process of frying and glazing quite relaxing…no?just me??

As I’ve said in a previous post, I’ve had the most success using refrigerated canned biscuits. Trust me when I say….. no. one. will. ever. know.

I wanted to give my favorite deep-fried treats a fall twist. I fried up my beloved canned biscuits and double glazed them in a pumpkin spice infused glaze. Then, I stacked the donuts and the donut holes to form a “cake”.

My friends Sarah & Rachel came over to enjoy  this “cake” and pumpkin coffees with me. Rachel always helps me by glazing the donuts. If you have someone to help you glaze while you fry, it really cuts the work in half.

Here’s My Notes:

1)I love to fry donuts in my 8 quart dutch oven, I can fry about 3-4 donuts at a time. You can fry in a skillet or even a regular pot if you don’t have a dutch oven. 

2)I highly, highly recommend using a thermometer when frying to keep an eye on the temperature. You want to keep your temperature between 348-352 degrees F.

Pumpkin Glazed Donut Cake

Yields: 18 glazed donuts & 18 glazed donut holes 


2 (16.3 oz.) cans Pillsbury Grands! Buttermilk canned biscuits 

1 quart oil, vegetable or canola work fine

4 cups powdered sugar, sifted

4 1/2 teaspoons pumpkin pie spice 

Pinch of salt

1 Tablespoon canned pumpkin 

1/4 cup milk

1 teaspoon vanilla 

3 Tablespoons butter, melted 


In a large mixing bowl, beat together the powdered sugar, pumpkin pie spice, salt, pumpkin, milk, vanilla, and melted butter with a hand-held mixer. 

In a dutch oven, heat oil over medium-high heat to 350 degrees F.
Remove the prepared biscuits from their cans and using a small 1 1/2 inch cookie or circle sized fondant cutter, cut a hole in the center of each biscuit.

Gently drop about 3-4 biscuits in hot oil. Fry the biscuits until golden brown. Once the donuts are done frying, drop them immediately into the prepared glaze and then place them on a wire cooling rack that has been placed over a foil lined baking sheet. Repeat the same process with the donut holes. Let the donuts cool. 

You can double glaze your donuts if you wish, once the first layer of glaze has dried.


Once the glaze on the donuts has hardened, you can arrange them on a cake stand to look like a cake. Pile the donut holes on top of the “cake”. Now you can serve. Enjoy !
This recipe was adapted from HERE

Check out my other donut recipe:

Strawberry Cheesecake Donuts {a strawberry summer recipe #5}

Strawberry Cheesecake Donuts{A Strawberry Summer Recipe #5}

I’ve been experimenting with donuts lately. I have honestly had the best success with store-bought refrigerated biscuits. Trust me on this!! The refrigerated biscuits deliver a soft, thick donut…perfect for filling. Because you’re using already made biscuits…half the work is done.  Just fill them full of homemade strawberry jam and creamy  cheesecake filling.

My family went crazy over these!!  My Aunt even asked for a batch to enjoy on her vacation to the mountains.  No one even knew I used store-bought biscuits.

Here’s My Notes:

1)Have the glaze prepared and close by, so that when the donuts are finished frying you can drop them immediately into the glaze. Also have two cooling racks ready with parchment paper underneath them for the glazed donuts to cool on.

2)I highly recommend having a thermometer to help keep an eye on the oil temperature. You want the oil to stay around 350 degrees F.

3)I use a 8.5 quart dutch oven to fry my donuts.  I can fry four at a time, but if you don’t have a dutch oven that big, or if you don’t have a dutch oven at all, you can just use a heavy bottom pot. Don’t crowd the pot, just a few at a time.

4)I’ve found that the best way to know that the donuts are completely cooked through is when the donuts puff up, the tops will dome, and the outside will be a deep golden brown.

Strawberry Cheesecake Donuts {A Strawberry Summer Recipe #5}

Yields: 16 donuts



2 cans  refrigerated biscuits

1 quart oil, for frying


4 cups powdered sugar, sifted

4 Tablespoons butter, melted

1 teaspoon vanilla

1/2 heavy cream or half & half

1/8 teaspoon salt

Cheesecake Filling:

8 oz. package cream cheese, softened

1/4 cup powdered sugar, sifted

1/4 cup heavy cream

1 teaspoon vanilla

1 cup homemade strawberry jam, store bought is okay

powdered sugar, for dusting


Start by preparing the glaze: in a large mixing bowl, add in all the glaze ingredients. Using a handheld mixer, beat everything together. Set close by so that once the donuts come out of the oil they can be glazed.

Next begin frying the donuts: heat one quart of oil in a dutch oven to 350 degrees F, using a thermometer. Remove the refrigerated biscuits from their packages. Once the oil is up to temperature, gently drop biscuits into the hot oil ( be very careful ). Fry 2-4 biscuits at a time. Donuts are done when the biscuits puff up and are a deep golden brown. Remove the donuts from the oil and drop immediately into the glaze. Once the donuts are covered with glaze place on a wire rack with parchment underneath. Continue until all the biscuits are fried. Let the donuts cool completely.

Once the donuts are completely cooled, use the end of a wooden spoon to make two holes into the side of each donut; set aside.

Make the filling: cream together the cream cheese and powdered sugar until smooth, add in the heavy cream and vanilla, beat together. Place filling in a piping bag fitted with a tip.

Fill one of the holes with the cheesecake filling and fill the other hole with about 1 Tablespoon of the homemade strawberry jam. I use a butter knife to drop the jam into the hole, I sometimes repoke the hole for the jam….just to make sure none of the cheesecake filling is in the way.

Finally, lightly dust each donut with powdered sugar. Enjoy!