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Peppermint Bundt Cake
This easy Peppermint Bundt Cake makes a perfect Christmas cake or holiday dessert. A chocolate cake mix is doctored up, then topped with a peppermint bark glaze.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 12 servings
Calories: 459 kcal
Course:
Dessert
Cuisine:
American
Ingredients
CAKE:
- 1 standard size chocolate cake mix
- 1 oz package chocolate pudding - DRY MIX 3.9 - 4 Serving Size
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- tsps Optional: If desired add 1-2 of pure peppermint extract
CREAM CHEESE FILLING:
- 8 oz block of cream cheese softened
- 1 egg room temperature
- 1/4 cup sugar
- 2 tsp pure peppermint extract
- 2 tbsp Crushed candy canes
GLAZE:
- 8 oz of chopped white chocolate
- 1/2 cup heavy cream half and half can also work
- 1/2 - 1 tsp pure peppermint extract
- 1/4 cup Crushed candy canes
Instructions
CAKE:
- 1. Preheat oven to 350 degrees F.
- 2. Combine all cake ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well-combined.
- 3. Spoon approximately 1/3 of batter into a Bundt cake pan that has been sprayed with non-stick cooking spray.
- 4. Spoon cream cheese filling (directions below) onto cake batter. Spread remaining cake batter over cream cheese filling.
- 5. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and allow to cool on a wire rack. Remove from Bundt pan and top with powdered sugar or chocolate glaze if desired.
Cup of Yum
CREAM CHEESE FILLING:
- Combine softened cream cheese, egg, sugar and peppermint extract in a bowl and mix with a mixer until well combined and creamy. Stir in crushed candy canes. Mix to combine.
GLAZE:
- In a large microwave safe bowl (glass works best) combine chopped chocolate and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds. Remove from microwave and whisk together until smooth (stirring will help melt chocolate). If needed, heat for an additional 15 seconds, then whisk until smooth. Stir in peppermint extract. Spoon or pour over cake. Sprinkle with crushed candy canes. Serve and enjoy!
Notes
- If desired the cream cheese filling can be left out of this recipe.
Nutrition Information
Calories
459kcal
(23%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Cholesterol
117mg
(39%)
Sodium
454mg
(19%)
Potassium
264mg
(8%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
624IU
(12%)
Vitamin C
1mg
(1%)
Calcium
148mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 459
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 117mg | 39% |
| Sodium | 454mg | 19% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.