Holiday Candy Cane Cake Recipes

Steps:

• Heat oven to 325°F. Generously grease and lightly flour 12-cup fluted tube cake pan. Or spray with baking spray with flour.
• In large bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Pour into pan.
• Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto cooling rack and remove pan. Cool completely, about 1 hour.
• 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). Stir half of the peppermint extract into each container of frosting. Attach cut pieces to hook of candy cane with frosting, alternating pieces to form the straight part of the cane. Frost cake.
• To decorate, arrange strips of fruit snack rolls on cake to look like stripes on a candy cane. Store cake loosely covered.

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling., Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust., Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving.

Steps:

• Heat oven to 350°F Generously grease 12-cup bundt cake pan with shortening; lightly flour.
• Beat cake mix, milk, cream cheese, vanilla and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes. Pour into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto wire rack and remove pan. Cool completely, about 1 hour.
• 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). Stir half of the peppermint extract into each tub of frosting. Attach cut pieces to hook of candy cane with frosting, alternating pieces to form the straight part of the cane. Frost cake.
• To decorate, arrange strips of fruit snack rolls on cake to look like stripes on a candy cane. Store cake loosely covered at room temperature.