Holiday Candy Cane Cake

Holiday Candy Cane Cake

A shape straight from Santa’s workshop can transform an easy-to-make cake into the theme for your next holiday gathering. What a simple joy!

Prep Time

30

Minutes

Total Time

2:30

Hrs:Mins

Makes

20

servings

1
box Betty Crocker® SuperMoist® yellow cake mix
1
cup milk
1
package (3 oz) cream cheese, softened
1
teaspoon vanilla
3
eggs
1
teaspoon peppermint extract
2
containers Betty Crocker® Whipped fluffy white frosting
2
to 3 rolls (from 4.5-ounce box) Betty Crocker® Fruit by the Foot® strawberry fruit snack
  1. Heat oven to 325°F. Generously grease and lightly flour 12-cup fluted tube cake pan. Or spray with baking spray with flour.
  2. In large bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Pour into pan.
  3. Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto cooling rack and remove pan. Cool completely, about 1 hour.
  4. To assemble, cut cake in half crosswise. Place half of cake on serving plate to form hook of candy cane. Cut remaining half into 5 equal pieces (about 2 inches wide). Stir half of the peppermint extract into each container of frosting. Attach cut pieces to hook of candy cane with frosting, alternating pieces to form the straight part of the cane. Frost cake.
  5. To decorate, arrange strips of fruit snack rolls on cake to look like stripes on a candy cane. Store cake loosely covered.
Makes 20 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
A few drops of red or green food color added to the frosting will give your next candy cane cake a whole new look!
Variation
For peppermint crunch, omit the strawberry fruit snack and sprinkle the cake with 1 cup of crushed peppermint candy canes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 4g,
    • Trans Fat 2g),
  • Cholesterol 35mg;
  • Sodium 220mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 0g,
    • Sugars 31g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.