Candy Cane Ring Cake Recipe – a delicious recipe with white cake, egg whites, water, vegetable oil, peppermint, red food color glaze. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees.
2
Generously grease and flour 12-c. bundt cake pan.
3
Beat cake mix (dry), egg whites, water, oil and extract in large bowl on low speed, scraping bowl constantly, till moistened.
4
Pour about 2 c. of the batter into pan.
5
Pour about 3/4 c. and the batter into small bowl; stir in food color.
6
Carefully pour pink batter over white batter in pan.
7
Carefully pour remaining batter over pink batter.
8
Bake till cake pulls away form sides of pan and springs back when touched lightly near center 45 to 50 min.
9
Cold 10 min; invert on wire rack or possibly heatproof serving plate.
10
Remove pan; cold completely.
11
Spread glaze over top of cake, allowing some to drizzle down side.
12
Sprinkle top with peppermint candies.
240
kcal
Calories
23
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pkt betty crocker supermoist white cake mix, 3 x egg whites, 1 c. water, 1/4 c. vegetable oil, and more.
Yes, Candy Cane Ring Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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