1boxstrawberry cake mix (I used Betty Crocker super moist)
1 ½cupspowdered sugar
2ounces cream cheesevery soft
1 ½ - 2tablespoons freshly squeezed lemon juice
Preheat oven to 350 and grease a donut baking pan. In a large bowl whisk together cake mix, egg, water, and vegetable oil until smooth. Transfer mixture to a large resealable bag.
Push the batter into one corner and twist the top of the bag to keep the batter inside. Snip the corner of the bag and squeeze the batter into the baking pan filling each donut cavern 2/3 full.
Bake for 12-14 minutes until the edges barely start to brown. Remove from oven and allow to cool in the pan for 5-10 minutes until they easily come out of the pan ( if they are sticking, leave them to cool for a few more minutes before trying again).
Allow donuts to cool completely before glazing them. To prepare the glaze whisk together powdered sugar, cream cheese, and lemon juice until smooth. Dip donuts into the glaze, then allow to cool for a few minutes so the glaze will set. (If your icing is too thick, warm it up in the microwave for 10-15 seconds or so. Repeat throughout as needed until all donuts are dipped)
Donuts are best fresh but you can store them in an airtight container at room temperature up to 3 days.