Candy Cane Bundt Cake

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Candy Cane Bundt Cake

Couverts12
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Ingredients

CAKE

  • 1 box 15.25 oz white cake mix with pudding
  • 1 cup water
  • ¼ cup vegetable oil
  • 3 egg whites
  • ½ teaspoon red food color
  • ½ teaspoon peppermint extract

GLAZE

  • 1 cup powdered sugar
  • 1 tablespoon milk or water
  • ½ teaspoon vanilla if desired

DECORATION

  • Crushed candy canes or hard peppermint candies if desired

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Generously grease 12-cup fluted tube cake pan with shortening; generously sprinkle with flour.
  • Make cake batter as directed on box, using water, oil and egg whites.
  • Pour about 2 cups batter into pan.
  • Pour about ¾ cup batter into small bowl; 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 and cool as directed on box.
  • In small bowl, mix glaze ingredients.
  • If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.
  • Spread over cake.
  • Sprinkle crushed candy on top.
  • Store loosely covered.

Notes & Wine Advice

Make-Ahead Magic

You can bake the cake ahead, but do not add the glaze. Wrap in plastic wrap and store in the freezer up to 3 months. To thaw, loosen wrap and let stand at room temperature. Continue as directed in Step 4.

Kitchen Secrets

Fluted tube cake pans can be a challenge to grease. Try this: Place a dab of shortening on the outside of a small food-storage plastic 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 the excess from the pan, and your baked cake will slip right out!
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Course; Cake / Dessert