Preheat oven to 350 degrees. Spray a donut pan &/or mini muffin pan with cooking spray, set aside.

In a medium bowl, add dry cake mix, buttermilk, canola oil, & eggs and stir together until mixed well.

Spoon mixture into a piping bag or a zippered plastic bag with the corner cut off.

Pipe into greased donut pan and fill the donut or mini muffin cups approximately 2/3 full.

Bake for approximately 11-14 minutes, until a toothpick inserted comes out clean and donuts and holes are set in the center.

Let cool in the pan for a few minutes, then run a knife around the edges of each donut to pop out of pan.

Place on a cooling rack to cool.

If frosting needs softened, heat frosting in microwave for 10-15 seconds (feel free to add a little milk or water for different consistencies).

Using a mixer, in a large bowl, beat together the butter and cream cheese.

With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Using a spoon, dollop frosting on donuts, cover with sprinkles, icing drizzles, or chocolate chips.