April 27, 2024
Candy Cane Swirl Cake
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15Prep Time Minutes
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50Total Time Minutes
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8Number of Ingredients
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8Servings
Ingredients
- 1 pkg (432 g) Duncan Hines® White Cake Mix
- 1 cup (250 mL) water
- 1/4 cup (60 mL) vegetable oil
- 3 large egg whites
- 2 (99 g each) Snack Pack® Juicy Gels® Raspberry and Mixed Berry Fruit Juice Cups
- 1 can (459 g) Duncan Hines® Fluffy Vanilla Frosting
- 1/4 cup (60 mL) crushed candy canes
- PAM® Baking Spray
Directions
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Step one
Preheat oven to 350°F (180°C) for metal pan (or 325°F/160°C for dark or coated pan). Grease side and bottom of 10-cup Bundt pan with PAM® Baking Spray and dust lightly with flour.
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Step two
Blend cake mix, water, oil and egg whites in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes.
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Step three
Pour Raspberry Juicy Gels and Mixed Berry Juicy Gels into separate microwave-safe bowls; microwave for 15 to 30 seconds or until melted. Let cool slightly.
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Step four
Divide batter between two bowls. Swirl melted Raspberry Juicy Gels into batter with toothpick to create ribbons of color. Repeat with Mixed Berry Juicy Gels.
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Step five
Pour half of the raspberry batter into prepared pan, then pour in half of the mixed berry batter. Repeat with remaining batter.
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Step six
Bake for 30 to 35 minutes or until toothpick inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Remove cake from pan; transfer directly to rack. Let cool completely.
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Step seven
Frost cake all over with frosting, swirling with back of spoon. Sprinkle crushed candy canes over top.
Tips
Substitute Duncan Hines® Cream Cheese Frosting for Duncan Hines® Fluffy White Frosting if desired.
Preparation images
Candy Cane Swirl Cake
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