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Candy Cane Swirl Cake

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This festive fun cake will bring joy to any holiday celebration.


  1. Preheat oven to 350°F (180°C) for metal pan (or 325°F/160°C for dark or coated pan). Grease side and bottom of 10-cup Bundt pan and dust lightly with flour.
  2. Blend cake mix, water, oil and egg whites in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes.
  3. Pour Raspberry Juicy Gels and Mixed Berry Juicy Gels into separate microwave-safe bowls; microwave for 15 to 30 seconds or until melted. Let cool slightly.
  4. Divide batter between two bowls. Swirl melted Raspberry Juicy Gels into batter with toothpick to create ribbons of color. Repeat with Mixed Berry Juicy Gels.
  5. Pour half of the raspberry batter into prepared pan, then pour in half of the mixed berry batter. Repeat with remaining batter.
  6. Bake for 30 to 35 minutes or until toothpick inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Remove cake from pan; transfer directly to rack. Let cool completely.
  7. Frost cake all over with frosting, swirling with back of spoon. Sprinkle crushed candy canes over top.
  8. Tip: Substitute Duncan Hines® Cream Cheese Frosting for Duncan Hines® Fluffy White Frosting if desired.


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