Christmas bundt cake
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Christmas bundt cake
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A white cake gets a festive and colorful upgrade to turn it into the perfect Christmas bundt cake that's beautiful and delicious!
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Ingredients
- 1 box white cake mix
- water Box mix recommended amount
- vegetable oil Box mix recommended amount
- eggs Box mix recommended amount
- 1 Tbsp almond extract
- green food coloring
- Red food coloring
Glaze
- 2 cups powdered sugar
- 2-3 Tbsp vanilla coffee creamer
- holiday sprinkles
Instructions
- Preheat the oven the 350 degrees.
- Make the cake mix however your box mix recommends. Add the almond extract to the boxed cake ingredients and stir it in.
- Separate the prepared cake batter evenly into three separate bowls. Place a few drops of green food coloring into one bowl, a few drops of red in another, and leave the other alone. Stir in the food coloring then add more color as needed to get your desired color.
- Prepare a bundt pan by greasing the bottoms and sides of the pan.
- Pour in all of the white cake batter so it covers the bottom of the bundt pan evenly. Then using a spoon drop small amounts of red and green batter over the white cake batter, alternating so you have red, green, red, green, and so on.
- Swirl the layers together evenly by using either a skewer or a knife and cut through the layers of batter.
- Place the bundt pan with the swirled batter into the oven and bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool for 10 minutes in the pan then turn the pan upside down and gently place the cake onto a cooling rack. Let e the cake finish cooling on the cooling rack until it's cooled completely.
- Make the frosting as directed below while the cake is cooling.
- When the cake is cool, drizzle the frosting over the top of the cake, covering the entire cake.
- While the frosting is still soft, decorate the cake with your Christmas sprinkles!
Glaze
- Whisk together in a bowl the powder sugar and 2 tablespoons of coffee creamer. Then keep adding a little creamer at a time until your frosting is a thick consistency and you can easily drizzle it over the cake.
- Let the glaze set on the bundt cake for about 15 minutes or until the frosting has hardened.
- Slice and serve immediately or store in the fridge until you're ready to enjoy.
Notes
- Cover and store any leftover Christmas bundt cake slices in the refrigerator (since the frosting uses coffee creamer) for up to five days.
- You can switch up the extract flavor you use if you don’t like almond or don’t want nuts. Just make sure to use a clear extract so it doesn’t change the color of the cake. Peppermint, orange, and clear vanilla will all work.
- Use a different flavor of coffee creamer. I enjoy vanilla coffee creamer in my glaze but you can use whatever flavor you like. You can also substitute the coffee creamer for heavy cream or milk, I just like the flavor of the creamer in this.
Nutrition Information
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Calories
241kcal
(12%)
Carbohydrates
55g
(18%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.4g
Trans Fat
0.2g
Sodium
299mg
(12%)
Potassium
29mg
(1%)
Fiber
0.5g
(2%)
Sugar
38g
(76%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 55g | 18% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.2g | 10% |
| Sodium | 299mg | 12% |
| Potassium | 29mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 38g | 76% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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