Bake favorite minty flavors into dessert with our Peppermint Crunch Cake! This Peppermint Crunch Cake can be a perfect ending to a tasty Christmas dinner.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
1/2 tsp. peppermint extract, divided
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
3/4 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
9 small candy cane s, finely crushed (about 1/2 cup)
2 drops red food coloring
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Let's Make It
Heat oven to 350ºF.
Spray 2 (8-inch) round pans with cooking spray; line with parchment. Prepare cake batter as directed on package. Blend in 1/4 tsp. extract. Pour into prepared pans.
Bake 26 to 31 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks. Discard parchment. Cool cakes completely.
Beat pudding mix, milk and remaining extract in medium bowl with whisk 2 min. Stir in COOL WHIP.
Spoon 3/4 cup pudding mixture into small bowl; stir in crushed candy and food coloring.
Place 1 cake layer on plate; spread with crushed candy mixture. Top with second cake layer. Frost top and sides of cake with pudding mixture.
Substitute 15 crushed starlight mints for the crushed candy canes.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.