PEPPERMINT CRUNCH CAKE

Peppermint Crunch Cake image

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.

Provided by My Food and Family

Categories Home

Time 1h31m

Yield 16 servings

Number Of Ingredients 7

Ingredients

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 canes, finely crushed (about 1/2 cup)
2 drops red food coloring

Steps:

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.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g