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Rainbow Christmas Wreath

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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A welcome addition to any holiday table, our delicious Rainbow Christmas Wreath is made from Betty Crocker™ Super Moist™ white cake, fluffy white frosting, sprinkles and food coloring.
By Arlene Cummings
Updated Dec 23, 2011

Ingredients

  • 1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Red and green food color
  • 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
  • Betty Crocker™ Decorating Decors® red, green and white candy sprinkles

Steps

  • 1
    Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour half of the batter into medium bowl; set aside. Divide the other half of batter equally between 2 small bowls. (You will be left with 3 bowls of batter.) Add red food color to 1 of the small bowls and mix well. Add green food color to the second small bowl and mix well.
  • 2
    Pour half of the white batter from medium bowl into cake pan. Carefully pour red batter over white batter in pan. Carefully pour green batter over red batter. Then pour remaining white batter from medium bowl over the top. Do not mix the colors.
  • 3
    Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack placed over a cookie sheet; remove pan. Cool completely, about 30 minutes. Place cake on serving plate.
  • 4
    Divide frosting between 2 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; mix well with spoon until smooth enough to drizzle. With the spoon, drizzle white frosting back and forth around the whole cake in a striping pattern until you use all of the frosting (allow some frosting to drip down onto plate in middle of cake, if desired).
  • 5
    Microwave second bowl of frosting; stir in a few drops of green food color. Drizzle over cake, scattering back and forth in the same type of striping pattern. Decorate with sprinkles. Let stand until frosting is set before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    When you add the batter to the cake pan, don’t mix it with a spoon. Just pour it in so the colors rest on top of each other.
  • tip 2
    If you have a nonstick tube pan, it makes removing the cake so much easier.
  • tip 3
    The cake can be made a day in advance. Store it loosely covered at room temperature.

Nutrition

370 Calories, 17g Total Fat, 2g Protein, 53g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
50mg
1%
Total Carbohydrate
53g
18%
Dietary Fiber
0g
0%
Sugars
35g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 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; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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