Preheat the oven to 350°F and adjust the oven rack to the middle position. Lightly grease two standard doughnut pans (6 compartments each) and set aside.

In a large mixing bowl, whisk the eggs together until smooth throughout. Mix in the oil, milk and vanilla extract.

Add the cake mix and whisk/stir well until the mixture is smooth throughout and no lumps remain.

Spoon about a cup of batter into a piping bag or a Ziploc bag with about a ½” hole cut of the end. Carefully pipe the mixture into the donut cavities. More batter will yield a fluffier donut, but you will have less total. Filling the molds ¾ of the way full will yield about 12 donuts.

Bake the donuts for 10-12 minutes at 350°F, making sure to check them by inserting a toothpick into the center after 9 minutes, just in case. They will be done when a toothpick inserted comes out clean.

Remove donuts from oven. Allow them to cool for at least 20 minutes in the pan before transferring them to a wire rack to cool completely.

In a small saucepan, bring the honey to a low boil and simmer for 8-10 minutes, swirling the pan occasionally until the honey is a deep amber color.

Remove from the heat and add the cashew butter, brown butter, vanilla extract, and water. Let it cool slightly until it is thick enough for dipping.

Mix together all of the topping ingredients in a small bowl. Submerge the tops of the donuts into the glaze.

Place donuts on a parchment lined baking sheet, and sprinkle the topping over each one. Place in the refrigerator to set for about 30 minutes and serve!