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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!



  1. Heat oven to 325 degrees 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 extract and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Pour into pan.
  3. Bake 39 to 44 minutes or until wooden pick inserted in center comes out clean.
  4. Cool in pan 15 minutes; turn upside down onto cooling rack and remove pan. Cool completely, about 1 hour.
  5. 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).
  6. Stir half of the peppermint extract into each tub of frosting.
  7. Attach cut pieces to hook of candy cane with frosting, alternating pieces to form the straight part of the cane.
  8. Frost cake.
  9. To decorate, arrange strips of fruit snack rolls on cake to look like stripes on a candy cane.
  10. Store cake loosely covered at room temperature.

Yield: 20 servings

High Altitude (3500-6500 ft): Bake 43 to 48 minutes.

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: Calories 290 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 3g); Cholesterol 35mg; Sodium 230mg; Total Carbohydrate 45g (Dietary Fiber 0g, Sugars 32g); Protein 2g

Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 4%

Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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