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Peppermint Bundt Cake

36 reviews
Total Time
Prep: 20 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Lisa Varner, El Paso, Texas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 24, 2022

With its pretty pink layer and fabulous mint flavor, this Peppermint Bundt Cake 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

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Peppermint Bundt Cake Tips

Can you use butter to grease a bundt pan?

We don't recommend greasing a bundt pan with butter because the milk solids can make it harder for the cake to keep its shape once you pull it out of the pan. Our trick? Shortening! Here's how to grease a bundt pan the right way.

What is the difference between a bundt cake and a regular cake?

The main difference between a bundt cake and a regular cake is the pan used. Bundt cakes, you guessed it, use a bundt pan to get their unique shape. Once you've mastered this recipe, try one of our other popular bundt cake recipes.

How do you store peppermint bundt cake?

Store this frosted peppermint bundt cake for up to a week in the fridge. Check out more of our bundt cake tips.

—Christina Herbst, Taste Recipes Assistant Digital Editor
For chocolate icing, melt 1 cup semisweet chocolate chips with 1 tablespoon canola oil; stir until smooth.
Test Kitchen Approved

Peppermint Bundt Cake

36 reviews
Prep Time 20 min
Cook Time 35 min
Yield 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
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in extract, food coloring and 1/2 cup crushed candies.
  2. Spoon 2 cups plain batter prepared pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
  3. Bake until a toothpick inserted in center comes out clean, 35-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  4. Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining 2 tablespoons 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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