Christmas Bundt Cake

This Christmas bundt cake is as delicious as it is festive. Tender red, green, and white cake is topped with a simple, sweet glaze.

Course Cakes

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings Slices

Calories 217kcal

Preheat oven to 350 degrees.
Prepare the cake mix according to the box directions and stir in the 1 tablespoon of almond extract.
Separate the cake batter into 3 separate bowls.
Dye one bowl green, one bowl red and leave one white.
Grease your bundt pan.
Pour in the white cake mix.
Dollop the red and green cake batter over the top and use a skewer or knife to gently swirl the batters together.
Bake for 45-55 minutes until a toothpick inserted comes out clean.
Cool the cake for 10 minutes.
Invert the bundt pan over a cooling rack until the cake comes out of the pan.
Cool cake completely.
In a medium bowl whisk together the powdered sugar and 2 tablespoons of coffee creamer, add a little more creamer if the glaze is not a thick, drizzable consistency.
Drizzle the glaze over the top of the cake.
Add your holiday sprinkles.
Let the glaze set for about 15 minutes until hardened.
Serve!!

Cover and store leftovers for up to 5 days.
I like using these holly berry sprinkles to decorate but any festive sprinkles will work.
You can switch up the extract flavor you use but you want to use a clear extract so it doesn't change the color of the cake.
I use vanilla coffee creamer in my glaze but you can use whatever flavor you like.
You can also substitute the coffee creamer for heavy cream, milk, or even water.