Peppermint Bundt Cake
Total Time: Prep: 20 min. Bake: 35 min. + cooling，Makes: 12 servings
With its pretty pink layer and fabulous mint flavor, this Peppermint Bundt Cake is a great holiday dessert. Because I work full-time, I like the convenience of starting with a cake mix. —Lisa M. Varner, El Paso, Texas
Ingredients
- 1 package white cake mix (regular size)
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon red food coloring
- 1/2 cup plus 2 tablespoons crushed peppermint candies, divided
- 1 cup confectioners’ sugar
- 1 tablespoon 2% milk
Directions
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in extract, food coloring and 1/2 cup crushed candies.
- Spoon 2 cups plain batter prepared pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
- Bake until a toothpick inserted in center comes out clean, 35-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
- Combine confectioners’ sugar and milk; drizzle over cake. Sprinkle with remaining 2 tablespoons crushed candies.
NutritionFacts
1 slice: 300 calories, 10g fat (2g saturated fat), 0 cholesterol, 312mg sodium, 49g carbohydrate (31g sugars, 0 fiber), 3g protein.
