Son of a Peach Donut
Yield: 16 donuts (16 Servings)
Skill Level: Easy
The ultimate donut! Loaded with so many great toppings and so delicious! Its like peach cobbler, donut style!
- 2 cans Pillsbury Grand Biscuits
- 1 quart oil for frying
- 1 21 oz. can peach pie filling
- . . CREAM CHEESE TOPPING .
- 2 oz. cream cheese softened
- 1/2 tsp. vanilla
- 1 Tbsp. milk
- 2 1/2 cups powdered sugar
- 1/8 tsp. salt
- . . CAKE MIX TOPPING .
- 1/4 cup yellow cake mix
- 2 Tbsp. powdered sugar
- . . cinnamon for dusting
Adapted from chef-in-training.com
In a large sauce pan, Heat oil to 350 degrees F on stovetop.
Cut a small hole out of the center of each Pillsbury Grand Biscuit.
Fry donuts, one at a time for about 1 1/2 to 2 minutes on each side until each side reaches a nice golden brown color. Place on paper towel to drain off any excess oil. Repeat for remaining donuts. Let donuts cool.
Empty peach pie filling into a blender and puree until smooth or desired consistency. Set aside.
To make Cream cheese topping, combine cream cheese, vanilla, milk, powdered sugar and salt into a medium mixing bowl. Beat until smooth. Add more milk or powdered sugar to reach desired consistency. Set aside.
To make cake mix topping, combine cake mix and powdered sugar in a small bowl and set aside.
Spread each cooled donut with cream cheese topping. Then spread some peach pie filling over top. Sprinkle with cake mix topping. Lastly sprinkle with cinnamon. Repeat until all donuts are topped.