These Easy Holiday Cakes are elegant looking and delicious, all made by using a box of cake mix and canned frostings.
When holiday baking is in full swing, cake mixes are such a lifesaver. The creations you can make with these cake mixes are endless. They always turn out moist and flavorful, which is very important to me.
A couple of years ago, I participated in a campaign with Duncan Hines to create cakes for Christmas, using their boxed cake mixes and canned frostings,
I used the cake mixes and canned frostings, added some toppings and colorings, to create these fancy desserts.
These cakes can be made using your favorite box cake mix and canned frostings.
CANDY CANE CHRISTMAS CAKE
A white cake mix was used to create this magical candy cane cake.
15.25 oz box white cake mix
water
egg whites
vegetable oil
2 (14oz) cans of whipped topping
various sizes candy canes
white non-parelis or sprinkles
Just follow the directions on the box and bake in (2) 8- inch cake pans. Allow cakes to cool on a cooling rack
Place 1 cooled cake layer on a serving dish, spread thin layer of frosting on top of the cake. Add top cake. Frost the entire cake with a crumb layer and place in the freezer for 30 minutes.
Divide remaining frosting into 3 bowls. I used red food coloring to make a darker color, then less red for a lighter color, or may use pink. The third one remained white.
Frost sides of cake with darkest color to light, then smooth with a spatula. Frost top white and sprinkle some white nonpareils. Using a pastry bag and large star tip, pipe frosting along the bottom.
Gently push mini candy canes into the sides of the cake and arrange large and small candy canes on top.
IDEAS FOR MORE EASY HOLIDAY CAKES
SUGARED CRANBERRY ORANGE CAKE
A yellow cake mix was perfect for this elegant, sugared cranberry orange cake.
15.25oz box yellow cake mix
eggs
vegetable oil
water
can of vanilla or white frosting
orange
fresh cranberries
Prepare and bake cake mix as directed on the box. I used (2) 9- inch cake pans. Allow cakes to cool on wire cooling rack.
Cut one thick slice from the orange to garnish top of cake and set aside. Zest orange, reserving 1/2 of the zest for later use. Stir the remaining zest into a can of frosting.
Frost sides and top of cake with the frosting. Add orange slices and sugared cranberries to the top of the cake. Line cranberries around the bottom of cake.
Sugared Cranberries: (Directions on recipe card)
These are made with only 3 ingredients
fresh cranberries
water
sugar
CHOCOLATE CHRISTMAS CUPCAKES
A Devil’s Food Cake Mix was used for these fun cupcakes.
My grandchildren always want cupcakes. I prepared and baked them as directed on the box. Frost with creamy cream cheese frosting and sprinkle praline pecans on top.
Christmas picks that match my party theme were added to the cupcakes.
Some other desserts I have made using a box of cake mix are RASPBERRY LEMON CREAM CHEESE BARS AND LIME CREAM CHEESE BARS.
TIPS FOR ADDING ENHANCED FLAVOR TO CAKE MIXES
Add an extra egg for a moister cake.
Replace the water with milk.
Add a teaspoon of vanilla to the batter.
Most all of my desserts are made from scratch. Using the cake mixes, saved me so much time that I was able to do all 3 of these easy holiday cakes in one day. My guests were so impressed.
This post was shared on Sweet Little Bluebird Weekend Potluck.
EASY HOLIDAY CAKES
Ingredients
- 1 (15.25oz) box white cake mix
- 1 cup water
- 3 large egg whites
- 1/2 cup vegetable oil
- 2 (14oz) cans whipped topping
- 21 various size candy canes
- 1/3-1/2 cup white non-parelis or sprinkles
Instructions
- Preheat oven to 350 degrees F. Spray (2) 8-inch cake pans with no stick cooking spray.
- In a large mixing bowl,using an electric mixer, blend together the cake mix,water,egg whites and oil. Beat on a low speed to combine, then beat on medium speed for 2 minutes.
- Spread the cake mix evenly between the 2 pans.
- Bake for about 23-27 minutes, or until toothpick inserted into the center, comes out clean.
- Remove from the oven and cool on wire rack (in the pan) about 15 minutes. Remove cakes from the pans and allow to cool completely on the wire rack.
- Place 1 cooled cake layer on a serving dish, spread thin layer of frosting on top of the cake. Add top cake. Frost the entire cake with 1 can of the frosting, and place in the freezer for 30 minutes.
- Divide remaining frosting into 3 bowls. Place 1 cup frosting in bowl #1, then divide the remaining frosting between bowl #2 and #3. I used small amount of red coloring paste to make a light color, then more red for a darker color. The third one remained white.
- Frost sides of cake with darkest color to white, then smooth with a spatula. Frost top white, and sprinkle some white nonpareils. Using a pastry bag and large star tip, pipe frosting along the bottom.
- Gently push mini candy canes into the sides of the cake and arrange large and small candy canes on top.
Notes
1 cup water
3 large eggs
1/2 cup vegetable oil Prepare and bake cake mix as directed on the box. I used (2) 9- inch cake pans. Allow cakes to cool on wire cooling rack.
Cut one thick slice from the orange to garnish top of cake and set aside. Zest orange, reserve 1/2 of the zest for later use. Stir the remaining zest into a can of frosting. Frost sides and top of cake with the frosting. Add orange slices and sugared cranberries to the top of the cake. Line cranberries around the bottom of cake. Sugared Cranberries:
3/4 cup water
1 1/4 cups sugar, divided
1 cup fresh cranberries (do not use frozen) In a medium size saucepan, over medium heat, bring the water and 3/4 cup of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes.
Add the cranberries and gently stir. Set aside for 15 minutes.
Line a baking sheet with parchment paper. Using a slotted spoon, transfer the cranberries from the sugar syrup to the baking sheet. Allow to dry, uncovered, for 1 hour.
Pour remaining 1/2 cup sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place the sugared cranberries on a parchment paper lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.