candy cane cake
This is a pretty peppermint Bundt cake recipe that I like to make during the Christmas season. The recipe and picture came from Betty Crocker recipes.
prep time
cook time
method
Bake
yield
Ingredients
- 1 package 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 teaspoon red food colour
- 1/2 teaspoon peppermint extract
- 1 - tub (340 g) betty crocker* whipped vanilla or fluffy white frosting
- - crushed candy canes or peppermint candies, if desired
How To Make candy cane cake
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Step 1Heat 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.
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Step 2Into 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.
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Step 3Bake 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.
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Step 4Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Other Desserts
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#candycane
Method:
Bake
Culture:
American
Ingredient:
Flour
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