Introduction
Are you looking for a festive dessert to impress your guests this holiday season? Look no further than this Betty Crocker Christmas Wreath Bundt Cake! With its beautiful presentation and delicious flavor, this cake is sure to be a hit at any holiday gathering.
Ingredient List
– 1 box Betty Crocker Super Moist white cake mix – 1 1/4 cups water – 1/3 cup vegetable oil – 3 egg whites – 1 tsp almond extract – Green food coloring – Red food coloring – 1 cup powdered sugar – 1 tbsp milk – Assorted holiday sprinkles
Instructions
1. Preheat your oven to 350°F. 2. Grease and flour a 12-cup bundt cake pan. 3. In a large bowl, beat the cake mix, water, oil, egg whites, and almond extract with an electric mixer on low speed for 30 seconds. 4. Increase the speed to medium and beat for an additional 2 minutes. 5. Divide the batter in half and add green food coloring to one half and red food coloring to the other half, stirring until evenly colored. 6. Spoon the batter alternately into the prepared pan, filling it about 2/3 full. 7. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. 8. Cool the cake in the pan for 10 minutes before removing it from the pan to a cooling rack. 9. In a small bowl, mix the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake and sprinkle with holiday sprinkles.
Nutritional Information
– Serving Size: 1 slice – Calories: 240 – Total Fat: 8g – Saturated Fat: 1.5g – Cholesterol: 0mg – Sodium: 290mg – Total Carbohydrates: 40g – Dietary Fiber: 0g – Sugars: 28g – Protein: 2g
Cooking Time
– Prep Time: 20 minutes – Cook Time: 35-40 minutes – Total Time: 1 hour
Equipment
– 12-cup bundt cake pan – Electric mixer
Serving Suggestions
This cake makes a beautiful centerpiece for any holiday table. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations
– Substitute peppermint extract for the almond extract for a festive twist. – Use different colors of food coloring to match the theme of your party. – Add chopped nuts or dried fruit to the batter for added texture.
Substitutions
– Use canola oil or melted butter in place of vegetable oil. – Use whole eggs instead of egg whites, but keep in mind that the cake will be slightly denser.
Storage
Store any leftover cake covered at room temperature for up to 3 days.
Tips
– Be sure to grease and flour the bundt pan well to ensure easy removal of the cake. – Use gel food coloring for more vibrant colors. – If the glaze is too thick, add more milk a teaspoon at a time until it reaches your desired consistency.
Notes
– This recipe was adapted from Betty Crocker’s Christmas Wreath Cake recipe.
Frequently Asked Questions
Q: Can I make this cake ahead of time? A: Yes! You can bake the cake up to 2 days in advance and store it covered at room temperature. Q: Can I freeze this cake? A: Yes, you can freeze the cake for up to 2 months. Be sure to wrap it tightly in plastic wrap and then in foil before freezing.
Personal Thoughts
I absolutely love this Betty Crocker Christmas Wreath Bundt Cake recipe! It’s easy to make, looks stunning on any holiday table, and tastes delicious. The almond extract gives the cake a subtle nutty flavor that pairs perfectly with the sweet glaze and sprinkles. I highly recommend giving this recipe a try for your next holiday get-together! In conclusion, the Betty Crocker Christmas Wreath Bundt Cake is a perfect dessert for the holiday season. With its beautiful presentation, delicious flavor, and easy preparation, it’s sure to impress your guests. So, gather your ingredients and get baking!