Comida Kraft
Recipe Box

Peppermint Crunch Cake

Prep Time
20
min.
Total Time
1
hr.
31
min.
Servings

16 servings

Celebrate the holidays with this Peppermint Crunch Cake. Top this minty dessert with fluffy whipped topping for the perfect finishing touch.

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What You Need

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Make It

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  • 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

Substitute 15 crushed starlight mints for the crushed candy canes.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 240
Total fat 9g
Saturated fat 4g
Cholesterol 0mg
Sodium 300mg
Carbohydrate 38g
Dietary fiber 0g
Sugars 23g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

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