Ingredients

The following ingredients have 11 Servings
  • Pillsbury Supreme Collection Red Velvet Cake Mix
  • 1/3 cup vegetable oil
  • 1 cup water
  • 3 eggs
  • Peppermint Frosting
  • 1 cup butter creamed
  • 1/4 cup heavy cream
  • 1/3 cup International Delight York Peppermint Patty Creamer
  • 3 cups confectioner sugar

Instruction

  • Spray mini bundt tray with Pompeian Grapeseed Oil Spray and preheat the oven to 350 F.
  • Prepare the Red Velvet Cake Mix according to the package instruction by mixing red velvet mix with vegetable oil, water and eggs. {Discard the cream cheese filling}
  • Bake the cakes for 25-30 minutes.
  • Meanwhile, prepare the peppermint frosting by creaming the butter.
  • Add in heavy cream, Peppermint Patty Creamer and each cup of confectioner sugar.
  • To thin the icing so that it can be drizzled over the top of the mini bundt cakes, pop it in the microwave for 15-20 seconds.
  • Once the bundt cakes are cool, drizzle the icing over the top by placing it around the upper top of the cake and allowing it to cascade down the sides.
  • Finally, sprinkle with sugar crystals or sprinkles of your choosing.