Real Recipes From Real Home Cooks ®

candy cane cake

(1 rating)
Recipe by
Karla Everett
Greenacres, WA

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.

(1 rating)
method Bake

Ingredients For candy cane cake

  • 1 pkg
    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
    red food colour
  • 1/2 tsp
    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

  • 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.
  • 2
    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.
  • 3
    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.
  • 4
    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.