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Peppermint Ribbon Cake

With its pretty pink layer and fabulous mint flavor, this 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
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    12 servings

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

  • Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
  • Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
  • Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.
Nutrition Facts
1 slice: 300 calories, 10g fat (2g saturated fat), 0 cholesterol, 312mg sodium, 49g carbohydrate (31g sugars, 0 fiber), 3g protein.

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