Candy Cane Cake


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

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Serving Size / Yield

12 servings


  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1/3 C. water
  • 1/4 C. vegetable oil
  • 3 egg whites
  • 1/2 tsp. red food color
  • 1/2 tsp. peppermint extract
  • 1 C. powdered sugar
  • 1 Tbs. milk
  • 1/2 tsp. vanilla

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Heat oven to 325 degrees. Generously grease and flour 12-C. fluted tube cake pan. Make cake batter as directed on box. Pour about 2 C. batter into pan. Into small bowl, pour about 3/4 C. batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.

For white icing, mix powdered sugar, milk, and vanilla in small bowl. If necessary, stir in additional milk, 1 tsp. at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

Makes:12 servings

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