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  1. Peppermint Crunch Cake

Peppermint Crunch Cake

01:31:00 16 servings, 1 piece (79 g) each
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3 3 Reviews
Prep Time
Total Time

16 servings, 1 piece (79 g) each

We've taken a few shortcuts in this showstopper dessert recipe. A boxed cake mix, a creamy topping and crushed candy canes team up to create this yummy Peppermint Crunch Cake.

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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 paper. 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 centres 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 colouring.
  • 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 15 crushed starlight mints for the crushed candy canes.

How to Store

Keep frosted cake refrigerated.


  • 16 servings, 1 piece (79 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (79 g) each
Calories 280
% Daily Value
Total fat 14g
Saturated fat 4g
Cholesterol 35mg
Sodium 290mg
Carbohydrate 36g
Dietary fibre 0g
Sugars 26g
Protein 3g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %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.

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