Easy Christmas Bundt Cake
This Easy Christmas Bundt Cake recipe starts with a boxed cake mix that has added flavor and swirls of color to make it a delicious holiday dessert!
AN EASY, COLORFUL HOLIDAY CAKE RECIPE
This Christmas Bundt Cake recipe is one I make all year long. Instead of using green and red colors, I can switch it up to lots of other colors depending on the season or holiday! It may seem like such a simple recipe but folks really love cutting into this and seeing all the surprise colors inside. If you need an easy but delicious holiday dessert for your holiday gatherings, then give this Christmas Bundt Cake recipe a try!
FREQUENTLY ASKED QUESTIONS:
No. You could use vanilla, mint or peppermint extract. Or you can leave it out altogether.
Just use heavy cream or milk as a substitute. The coffee creamer just adds a unique layer of flavor but is not absolutely necessary. You could also add a little almond or vanilla extract to the icing for a kick of flavor.
I don’t recommend liquid food coloring here. Mainly because liquid red food coloring can end up coming out pink instead of red. You will get deeper colors with a gel or paste food coloring.
I strongly recommend Baker’s Joy baking spray (or a similar brand.) It has flour in it along with the nonstick spray. This combination is perfect of all baked goods. Liberally spray the inside of the bundt pan and it will release beautifully after baking!
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or on the counter for 2 days. This cake can also be frozen. Wrap very well in plastic wrap then put in a freezer safe container or bag and it will keep for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- white cake mix
- water, vegetable oil and egg whites
- almond extract
- red and green gel food coloring
- powdered sugar
- vanilla coffee creamer
- holiday sprinkles
HOW TO MAKE EASY CHRISTMAS BUNDT CAKE:
Preheat the oven to 350 F degrees. Spray a 10-inch bundt pan liberally with nonstick baking spray (I like to use Baker’s Joy). Prepare the cake mix according to the box directions and stir in almond extract.
Separate the cake batter evenly into 3 separate bowls. Leave one bowl plain. In the second bowl, add the green food coloring and mix until you get the desired color (I like a deeper green.) In the third bowl, stir in some red food coloring until your desired color is reached. With the red food coloring, you want to add enough so the batter is a deep red or else it might come out a pink color.
In the prepared bundt pan, pour in the uncolored cake mix batter first. Next, dollop the red and green cake batter simultaneously over the top of the plain batter and using a skewer or knife, gently swirl the batters together. Don’t over-swirl. You want to do just enough to gently combine the colors a bit. Bake for 45-55 minutes until a toothpick inserted comes out clean. Allow the cake to cool for about 10 minutes. Gently turn the bundt pan upside down and allow it to release on a cooling rack. Gently shake and tap the pan until the cake releases. Allow the cake to finish cooling completely.
In a medium-sized bowl whisk together the powdered sugar and 2 tablespoons of coffee creamer. If it is too thick, add a little more creamer until you get it to a consistency where you can easily drizzle it on the cake.
Then evenly drizzle the glaze all over the top of the cake. Sprinkle the holiday sprinkles evenly over the top of the glaze. Let the glaze set for about 15 minutes.
Then slice and serve!
CRAVING MORE RECIPES?
Easy Christmas Bundt Cake
Ingredients
- 15.25 ounce box white cake mix
- water, vegetable oil and egg whites (as called for on the cake mix box)
- 1 Tablespoon almond extract (optional, can use mint or peppermint extract)
- gel red and green food coloring
- 2 cups powdered sugar
- 2-3 Tablespoons vanilla coffee creamer (or heavy cream/milk)
- holiday sprinkles
Instructions
- Preheat the oven to 350 F degrees. Spray a 10-inch bundt pan liberally with nonstick baking spray (I like to use Baker’s Joy).
- Prepare the cake mix according to the box directions and stir in almond extract.
- Separate the cake batter evenly into 3 separate bowls. Leave one bowl plain. In the second bowl, add the green food coloring and mix until you get the desired color (I like a deeper green.) In the third bowl, stir in some red food coloring until your desired color is reached. With the red food coloring, you want to add enough so the batter is a deep red or else it might come out a pink color.
- In the prepared bundt pan, pour in the uncolored cake mix batter first. Next, dollop the red and green cake batter simultaneously over the top of the plain batter and using a skewer or knife, gently swirl the batters together. Don’t over-swirl. You want to do just enough to gently swirl the colors a bit.
- Bake for 45-55 minutes until a toothpick inserted comes out clean. Allow the cake to cool for about 10 minutes.
- Gently turn the bundt pan upside down and allow it to release on a cooling rack. Gently shake and tap the pan until the cake releases. Allow the cake to finish cooling completely.
- In a medium-sized bowl whisk together the powdered sugar and 2 tablespoons of coffee creamer. If it is too thick, add a little more creamer until you get it to a consistency where you can easily drizzle it on the cake.
- Then evenly drizzle the glaze all over the top of the cake. Sprinkle the holiday sprinkles evenly over the top of the glaze.
- Let the glaze set for about 15 minutes. Then slice and serve!
Notes
- Gel or paste food coloring is best. You get deeper colors. If you use a liquid red food coloring, it may come out more pink than red so gel or paste is best.
- Any of your favorite extract flavors can be used instead of almond.
- If. you don’t have vanilla coffee creamer, just use heavy cream or milk.
- Feel free to add flavored extracts to the icing for even more flavor!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
