Dunkaroo Donuts: Childhood Relived

My friend at work had a baby shower today, so all the girls in marketing decided to throw her a potluck baby shower during lunch. And any time there is a potluck, I HAVE to make dessert. Another chance to try my hand at something new…and to bring new recipes to all my loyal readers.

I decided to go back a bit to my childhood. Anyone remember Dunkaroos growing up? If you have never tried them, you seriously missed out. They were probably one of the worst snacks that could be packed into my second grade lunchbox, but they were my favorite rare treat. Unfortunately, Dunkaroos are no longer made or sold anymore (and trust me, I’ve checked EVERYWHERE!!). So instead, I made my own version of that wonderful Dunkaroo dip for the baby shower…and stuffed them inside a donut! What could be better than a fried, cinnamon dusted ball of goodness stuffed with the best sprinkly laden, sugar heaven frosting known to man-kind? (Or at least my eight year old self).dunkaroos

The recipe is incredibly easy and quick to make! A level one for all you beginner bakers out there.

To make the Dunkaroo dip, simply combine one package of funfetti cake mix, 2 cups of plain Greek yogurt, and one cup of whip cream.


Chill that while you prepare the dough. Take one can of biscuit dough, cut each round in half, and stretch out each half to thin it out and make it more of a circle.


Take your chilled Dunkaroo dip and place about a tablespoon in the center of each round. Pinch all the edges, roll into a ball, and you are ready to fry!


Heat your oil (I used Canola because it is one of the best for frying) to 350F. While your oil is heating, place the balls in the fridge to keep cool so they fry better. Once the oil is ready, drop the balls carefully in the oil and fry until the dough is golden brown on each side.

After the dough gets perfectly fried, place on a paper towel to drain the excess oil, then dump into a bag of cinnamon and sugar to coat the entire donut while still hot.


Voila! Your Dunkaroo donuts are ready to enjoy. They are just as tasty the next day cold too. And since you will have plenty of Dunkaroo dip leftover, dip your donuts in them for a little extra sweetness (of, if you are like me, eat it straight out of the bowl on a spoon).

You’re never too old to enjoy a childhood treat!




  • 1 box Funfetti cake mix
  • 2 cups plain Greek yogurt
  • 1 cup whip cream
  • 1 can biscuit dough
  • Oil for frying
  • 1 teaspooon cinnamon
  • 1/4 cup granulated sugar


  1. Combine funfetti cake mix, Greek yogurt, and whip cream in a large bowl.
  2. Open your biscuit dough and slice each round in half.
  3. Stretch each piece to a round, flat shape.
  4. Fill each piece with about one tablespoon Dunkaroo dip.
  5. Fry in oil until golden brown on each side or until the dough is fully done
  6. Place on paper towel to drain excess oil, then roll in cinnamon and sugar to complete.

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