I made these Delish Baked Funfetti Donuts because I wanted frosting on my life and zero grease on my countertop. They’re cakey, colorful, and forgiving—basically the dessert equivalent of sweatpants. Baked (not fried), quick, and covered in sprinkles so your inner 6-year-old and your inner adult who pays bills can both be satisfied.

Once, I told my husband to “decorate” a dozen while I did something important like scroll my phone. He interpreted this as shoving the entire sprinkle jar into a piping bag and squeezing until the donuts looked like tiny, festive snowbanks. My kids helped by taste-testing every failed spritz of frosting, which may explain why we only had nine left. Lesson: supervision is optional, cleanup is not — and yes, that pan is too small, but I still shoved in all the batter like a culinary hoarder.

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Why You’ll Love This Delish Baked Funfetti Donuts

– They look like a party before coffee, which is helpful if you’re running on fumes.
– Baked, not fried: fewer mystery stains and fewer “why does the smoke alarm think it’s doing theatre?” moments.
– Kids will actually help (and possibly sabotage), which is free entertainment.
– Super adaptable: swap colors, flavors, or emotions depending on the holiday.
– Low-skill high-reward: even if you overmix once (maybe twice), they still taste bouncy and joyfully wrong.

Time-Saving Hacks

– Use a box cake mix instead of making it from scratch. Yes, I said it. No, I won’t apologize.
– Buy pre-made glaze—store-bought frosting + a splash of milk = instant credibility.
– Mix the batter in one bowl, scrape with the same spatula, and call it efficient. Dishes: 1, Me: 0.
– Pipe batter with a zip-top bag with the corner snipped instead of a piping bag. It looks fancy and takes two seconds.
– Freeze leftover batter in little muffin liners so you can bake two donuts at a time when the need for sugar hits.

Serving Ideas

– Coffee: because donuts and coffee are a legally binding contract.
– Milk: the classic move. Also effective bribery for small humans.
– Champagne or Prosecco: serve with bubbles if the kids drove you nuts before breakfast.
– Vanilla ice cream: stack a warm donut on a scoop and call it brunch-level decadence.
– Keep it simple: plate a donut, take a photo, eat it within 90 seconds.

What to Serve It With

– A mug of strong coffee or a cold glass of milk.
– Fresh berries if you want to pretend this is healthy.
– Yogurt and granola for the person who thinks brunch needs to be a balanced argument.

Tips & Mistakes

– Pro tip: Don’t overfill the wells. Less rage, more pretty donuts.
– Don’t overmix—gluten gets grumpy and will make the texture tough. Stir until just combined.
– If glaze is too thin, add powdered sugar. Too thick? Splash in milk.
– Sprinkles melt into confusion if your glaze is piping hot—let it cool for a minute.
– If the center seems gooey, give them another 2–3 minutes. Better a little extra time than a soggy reputation.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Short-term: airtight container at room temp for a day.
– Longer: fridge for up to 4 days (bring to room temp or zap 6–8 seconds in the microwave).
– Freeze: wrap individually and freeze up to a month. Thaw on the counter and re-glaze if needed.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add lemon zest for brightness.
– Use rainbow or themed sprinkles for holidays.
– Fold in mini chocolate chips because why not.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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