Impressive - and so easy! Perfect for some school holiday cooking in the kitchen!
1 cup frozen raspberries
440g packet golden butter cake mix
2/3 cup milk
75g unsalted butter, chopped, at room temperature
1 teaspoon ground cinnamon
300ml tub thickened cream
2 tablespoons raspberry jam
12 mini cinnamon doughnuts
Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
Spread raspberries over a large plate. Stand for 20 minutes or until thawed. Gently crush with a fork.
Meanwhile, place cake mix into a small bowl of an electric mixer, reserving icing sachet for another use.
Add eggs, milk, butter and cinnamon. Beat on low speed for about 1 minute, or until combined. Increase speed to medium to high. Beat for a further 2 minutes, or until thick.
Divide evenly among paper cases. Swirl a heaped teaspoon of raspberries through each one.
Cook in a moderately slow oven (160C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Cool completely on a wire rack.
To serve, beat cream in same, clean bowl of electric mixer until firm peaks form. Stir jam in a bowl until smooth. Spoon cream onto cakes. Dollop with jam. Swirl through using a skewer. Top with doughnuts.
TIP! Mini doughnuts are available in the bakery section of some supermarkets and from doughnut retailers. Undecorated cakes can be made up to two days ahead. Store in an airtight container.