Krispy Kreme Donut-Flavored Soda Is a Thing That Exists

Matt R.

Would you drink soda that tastes like a Krispy Kreme donut? Don't scoff. This product really exists!

We hope you are sitting down while you read this.

Anyone working at a stand-up desk right now is in serious danger.

Why? Because you're about to read about a soda that tastes like a Krispy Kreme donut and we have no idea how you will react to this news.

Krispy Kreme pop

Krispy Kreme, which is based out of North Carolina, has teamed with Cheerwine, another North Carolina business.

Together, they have come out with a beverage called Cheerwine Kreme that is being distributed in stores through North and South Carolina, as well as certain Krispy Kreme locations in Georgia.

Cheerwine - which is comprised of a distinctive cherry flavor - now comes with "the perfect hint of Krispy Kreme’s Original Glazed flavor," according to a statement from the famous donut brand in announcing the release.

According to USA Today, this isn't the first time the two companies have bring their sweet treats into one product.

In 2010, Krispy Kreme sold a Cheerwine-filled donut for a limited time.

Krispy Kreme soda

We don't know how long this soda will be available in grocery stores and in Krispy Kreme locations.

But we do know another way to bring the taste of Krispy Kreme home with you today:


Krispy Kreme Glazed Donut Recipe

    12 Servings


  • 1 1/4 cups Water, warm
  • 1 tablespoon Active Dry Yeast
  • 1/4 cup Honey
  • 3 cups All-Purpose Flour
  • 1 1/2 tablespoons Non Fat Dry Milk
  • 1/2 tablespoon Salt
  • 4 sifted cups Powdered Sugar
  • 1/4 cup Milk
  • 4 cups Vegetable Oil


  1. Pour the warm water into the bowl of your stand mixer (I like to make the water a little bit warmer than bath water, so that when the bowl cools it slightly, it will still be warm enough to activate the yeast). Sprinkle the yeast evenly over the water. Drizzle the honey over the yeast. Let rest for 5-10 minutes until yeast is very foamy.
  2. Add the flour, dry milk, and salt to the bowl. Knead with the dough hook on a low speed. Once the dough starts to form, allow the hook to continue to knead for another 5-6 minutes until the dough is elastic and no longer sticky.
  3. Cover the bowl and let dough rise until doubled in size. Punch down the dough and move it to a floured workspace like the kitchen table. Roll out the dough to about 1/4 inch thickness.
  4. Cut out the doughnuts, and be sure to cut a small hole in the middle (this prevents the center of the doughnut from being undercooked, so don't skip it!).
  5. Cover and let the dough rise once more for about 10 minutes. Meanwhile, prepare the oil. You need about 2 inches of oil in a pot. I just used a small 2 quart saucepan, and I was able to fry 2 doughnuts at a time. If you want to fry more doughnuts at a time, simply use a bigger pot with more oil. 4 cups of oil worked perfectly for me. Heat the oil over medium-high heat. It's ready when water droplets make it slightly sizzle.
  6. Gently place each doughnut in the oil. Once you see brown begin to creep up the side of the doughnuts, flip them (this should happen pretty quickly, it won't take more than a minute, especially as the oil continues to get hotter).
  7. Remove the doughnuts to a wire rack over paper towels to let dry and cool slightly.
  8. Whisk together the powdered sugar and milk. Add 1-2 tablespoons of additional milk if the glaze is too thick for dipping.
  9. Thoroughly dip each doughnut in the glaze, top and bottom. Place back on the wire rack to allow excess glaze to drip off.


  • My instructions are for use with a stand mixer. If you do not own a stand mixer, you can still mix and knead the dough by hand without a problem.


Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Tags: ,