If you can believe it, I really don’t think I had a bundt cake until Christmas a few years ago when my sister-in-law made this fabulous dessert! I was a little leary at first, I mean, a cake should really have more frosting right? Certainly not with this cake! Not only does it look great on the outside, but there is a nice surprise waiting for you on the inside! There is a ribbon of pink peppermint flavored cake just waiting for your taste buds (I was hoping to get a picture but was losing daylight hours quickly). I forgot to pick up candy canes at the store so I just used the peppermint baking chips I had on hand, but crushed peppermint candies would work as well. Baked as written, I thought the cake had the perfect amount of peppermint flavor, not too subtle but not too strong. You could certainly add more peppermint flavoring if you wanted. I think this makes a perfect dessert for your Christmas dinner table. Enjoy!
Candy Cane Cake
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1 box white cake mix
Ingredients listed on box + 1 extra egg
½ tsp peppermint extract
3-4 drops red food coloring
1 cup powdered sugar
½ tsp vanilla
1 Tbsp milk
Crushed candy canes, mints, or peppermint baking chips
Preheat oven to 350 degrees. Grease and flour a fluted bundt pan, then set aside. Prepare cake batter according to directions on box. Pour ¾ cup of batter into a separate bowl and combine with peppermint extract and food coloring. Pour half of the remaining white cake batter into the bundt pan. Pour the peppermint batter on top, then remaining white batter. Bake according to directions on box, or until toothpick inserted into center comes out clean. Cool 5-10 minutes in pan, then remove and place on serving plate to fully cool.
Meanwhile, combine powdered sugar, milk and vanilla in a small bowl. Stir in additional milk until the consistency is thin. Drizzle over cooled cake, then top with crushed candy canes, mints, or peppermint baking chips.
