Ray’s Vanilla Mint Cherry Candy Cane Cake
Did you know that candy canes were originally straight and white? The red stripes were added later to make them more festive!
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Ray’s Vanilla Mint Cherry Candy Cane Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Prepare the vanilla cake mix according to the package instructions, adding the mint extract to the batter.
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Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely, then slice it in half horizontally.
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Spread a layer of cherry pie filling on the bottom half of the cake.
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Place the top half of the cake on top of the filling.
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Frost the entire cake with whipped cream and sprinkle crushed candy canes on top.
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Optional: Garnish with fresh mint leaves.
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Refrigerate for at least 1 hour before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
