Directions

1. Preheat oven to 350°and prepare your donut pans. Use butter or oil to lightly coat the pan so your donuts don’t stick.
2. In a large bowl, make cake as directed on the box but add in additional can of pumpkin puree.
3. Mix until well combined.
4. Pour some cake batter into each donut mold of you pan and bake in the oven at 350° (or as directed on box) until a toothpick or fork comes out clean.
5. Remove from oven and let cool.
6. In a glass measuring cup heat up your Belfonte Heavy Whipping Cream for 1 minute.
7. Add your chocolate chips and let set.
8. Stir together until well combined and ganache forms.
9. Dip your donuts into the ganache and let set on a cooling rack or serving tray.
10. Share and enjoy!