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Chocolate Peppermint Bundt Cake


  • For Cake:
  • 1 box of chocolate cake mix
  • 2 small boxes of instant chocolate pudding
  • 1/2 cup of veggie oil
  • 1 cup water
  • 1/8 cup milk
  • 1/8 cup Peppermint Nestle Coffee-Mate Creamer liquid
  • 4 eggs
  • For Frosting:
  • 4 cups powdered sugar
  • 1 stick butter softened
  • 2-3 splashes Peppermint Coffee-Mate Creamer
  • Andes Peppermint Crunch Baking Chips


  • Preheat oven to 350 degrees and grease your bundt cake pan well.
  • In mixing bowl, combine cake mix, puddings, oil, water, milk and eggs with electric mixer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
  • Let cake cool.
  • To make the frosting, use an electric mixer and combine powdered sugar with butter and coffee creamer until you reach your desired frosting consistency. Add more powdered sugar if it's too thin and more creamer if it's too thick.
  • Frost cooled cake, top with Andes Peppermint Crunch Baking Chips, and enjoy!