Light and fluffy baked donuts made with funfetti cake mix, Greek yogurt, applesauce, and egg whites for a celebratory, lower‑fat treat.

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Preheat oven to 350°F (175°C) and spray a donut pan with oil.
In a bowl, whisk together cake mix, Greek yogurt, egg whites, applesauce, and water until just combined—don’t overmix.
Transfer the batter to a zip‑top bag, cut off one corner, and pipe into donut pan wells about 2/3 full.
Bake for 12–15 minutes, until the donuts spring back when gently touched or a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack. Decorate with extra sprinkles or a light glaze if desired.

Glaze by whisking powdered sugar with a splash of milk or vanilla extract, then drizzle once donuts are cool.
Store donuts in an airtight container at room temperature for up to 2 days or freeze after fully cooling.
To reheat, microwave for 10–15 seconds or warm in a low oven; adds to that fresh‑baked feel.