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I can’t even remember where we got this Holiday Tree Cake pan from. If it was one of my lovely friends and you are reading this please volunteer that you gave it to me or Ken. It seems like we have had it a very long time anyway. Ken has made this quite a few times now and it is very good. Ken came up with this idea for me to make it for #SundaySupper.

I am always coming up with recipes as you know if you follow along with the blog. I am also to the philosophy if it ain’t broke don’t fix it. This is the case with this recipe.

It came with the bundt pan and it is delicious. So thank you Nordic Ware for this recipe. It makes an easy and moist cake with a delicious Mint Chocolate Sauce. There is a pretty pink swirl of peppermint inside the cake too! A wonderful combination of flavors for the holidays.

I think this would make a divine gift. It gives you a chance to use the bundt pan more too! I would be thrilled to receive something that looks like you have slaved forever on and is actually quite easy as you use a cake mix. The addition of the sour cream makes it rich and moist. I hope you enjoy this recipe and it would work great in any bundt pan.

So simple and pretty!

Snowy Tree Tops

Holiday Tree Cake dusted with powdered sugar and decorated with red lcing dots.

Served with a warm Mint Chocolate Sauce, Oh My!

Holiday tree cake with a jar of mint chocolate sauce.

All Wrapped Up and Ready To Go!

Holiday Tree Cake

Tara Noland

A delicious holiday cake that anyone would be thrilled with as a gift.

5 from 7 votes

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Cakes and Cupcakes

Cuisine North American

Servings Servings

Calories 453 kcal

Ingredients

Cake

1 pkg. white cake mix
4 eggs
1 cup of water
3/4 cup sour cream
1/4 cup oil
1/2 tsp. peppermint extract
4 drops food coloring

Sauce

12 oz. can light evaporated milk
12 oz. semisweet chocolate chips
1/3 cup sugar
1 Tbsp. butter
3/4 tsp. peppermint extract
Colored icing tubes for decorating
Icing sugar

Instructions

Cake
Preheat oven to 350F. Lightly grease and flour a bundt pan.
In a large bowl of a standup mixer with a paddle attachment add cake mix, eggs, water, sour cream, and oil; blend on low speed for 30 seconds, until moistened, scraping down the bowl. Turn up to medium speed and mix for 2 minutes. Remove one cup of batter and set aside.
Pour the remaining batter into the prepared bundt pan. Take the reserved one cup of batter and add the red food coloring and peppermint extract. Stir well to combine. Drop by spoonfuls over top of the batter in the bundt pan and with a knife swirl.
Bake for 45-50 min. until cake springs back or cake tester comes out clean. Cool 10 min. in a pan and then turn onto a serving plate.
Sauce
In a medium saucepan mix together the milk, chocolate, and sugar over medium heat stirring constantly until it begins to boil. Remove from heat and add butter and peppermint extract.
Decorate the cake as you would like to. I just piped on little red dots with tube icing for ornaments and sprinkled it with icing sugar.
Serve the cake with the warm chocolate mint sauce.

Nutrition

Serving: 1Calories: 453kcalCarbohydrates: 52gProtein: 7gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 13gCholesterol: 99mgSodium: 120mgFiber: 2gSugar: 46g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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