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Holiday Candy Cane Cake
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Create a festive holiday cake with a Santa-inspired shape for a fun and easy party centerpiece!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 package (3 oz) cream cheese, softened
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 teaspoon peppermint extract
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 2 to 3 rolls (from 4.5-ounce box) Betty Crocker™ Fruit by the Foot™ strawberry fruit snack
Instructions:
  • Preheat oven to 325°F. Grease and dust 12-cup fluted tube cake pan generously, or spray with baking spray that includes flour.
  • Combine cake mix, milk, cream cheese, vanilla, and eggs in a large bowl. Mix with an electric mixer on low speed for 30 seconds, scraping the bowl constantly, then switch to medium speed and mix for 2 minutes. Transfer the batter to the pan.
  • Bake for 38 to 44 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack and let it cool completely for about 1 hour.
  • First, slice the cake in half horizontally. Position one half on the serving plate to create the candy cane hook. Then, cut the other half into five equal pieces, each about 2 inches wide. Mix half of the peppermint extract into each container of frosting. Use the frosting to attach the cut pieces to the hook of the candy cane, alternating them to form the straight part of the cane. Finally, frost the entire cake.
  • Arrange strips of fruit snack rolls on the cake in a striped pattern to resemble a candy cane. Store the cake loosely covered.

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