Candy Cane Cake

Name: Candy Cane Cake
Prep time: 20 min
Total time: 53 min
Yield: 16
Ingredients: 1 pkg (510 g) Betty Crocker* Super Moist French Vanilla, Vanilla or Golden Cake Mix; Water, vegetable oil and eggs as called for on cake mix package; 1/2 tsp (2 mL) red food colour; 1/2 (2 mL) peppermint extract; 1 tub (340 g) Betty Crocker* Whipped Vanilla or Fluffy White Frosting; Crushed candy canes or peppermint candies, if desired

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Prep 20 min
Total 53 min
Servings 16

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Your little elves' eyes will light up when they see - and taste - this pretty peppermint Bundt cake.

Created Aug 25, 2009

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Ingredients

1 pkg (510 g) Betty Crocker* Super Moist French Vanilla, Vanilla or Golden Cake Mix
Water, vegetable oil and eggs as called for on cake mix package
1/2 tsp (2 mL) red food colour
1/2 (2 mL) peppermint extract
1 tub (340 g) Betty Crocker* Whipped Vanilla or Fluffy White Frosting
Crushed candy canes or peppermint candies, if desired

Steps

1

Heat oven to 350°F (180°C). Grease and flour or spray with non-stick cooking spray a 12-cup (3 L) fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups (500 mL) batter into pan. Into small bowl, pour about 3/4 cup (175 mL) batter; stir in food colour and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2

Bake 33 to 38 minutes or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes; turn upside down onto cooling rack; cool completely, about 1 hour.
3

Remove foil from tub of frosting. Stir. Microwave on medium power for 30 to 45 seconds or until it is a good consistency for pouring. Pour over cake. Sprinkle with crushed candies if desired. Store loosely covered.

Expert Tips

Tip 1
Tip: Fluted tube cake pans can be a challenge to grease. Try this: Place a dab of shortening on the outside of a small plastic sandwich bag. Slip the bag on your hand and rub shortening on the inside of the pan. Repeat with more shortening until every nook and cranny is greased. Give the inside of the pan a good sprinkling with flour, shake excess from pan, and your baked cake will slip right out!

Nutrition Information

280 Calories, 10g Total Fat, 3g Protein, 43g Total Carbs, 28g Sugars

Nutrition Facts

Serving Size: 16

Calories: 280

Total Fat: 10g

Saturated Fat: 2g

Trans Fat: 1g

Cholesterol: 0mg

Sodium: 300mg; 13%

Total Carbs: 43g

Dietary Fiber: 0g

Sugars: 28g

Protein: 3g

% Daily Value*:

Calcium: 4; 4%

Iron: 4; 4%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.