Simple Bundt Cake Christmas Wreath
Christmas is a time to pull out all of the stops. It is a time to go big or go home, especially when it comes to dessert. That is why this Simple Bundt Cake Christmas Wreath is so awesome! Not only is this bundt cake easy to assemble but it is absolutely gorgeous. This cake is the perfect centerpiece for your Christmas dessert table. The best part is that you can assemble it in minutes but people will think that it took hours to make.
Do you love holiday cakes? Try one of these Top 10 Best Christmas Bundt Cake Recipes!
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Why this Christmas Bundt Cake is GREAT!
- You can transform any kind of bundt cake into a Christmas Wreath Bundt Cake. The flavor of the bundt cake doesn’t matter; you can use whatever you prefer best. This recipe is more of a technique for making it look beautiful. Here are some awesome Bundt Cake Recipe ideas.
- Everything you need to make the wreath on top of the bundt cake can be purchased at your local grocery store. There are no special ingredients required.
- The cake is absolutely beautiful! Sometimes simple ingredients can be put together to create an amazing show piece.
- This Christmas Bundt Cake would make a great gift. Are you going to a party or need a gift? Make this bundt cake and impress everyone.
- Using the bottom of the bundt cake as the top gives you lots of room to work. Sometimes we don’t think about a simple change like turning the cake over to make a huge difference.
Ingredients Needed
- Whipped Topping: It is the perfect base for the gorgeous and colorful wreath on top of the cake.
- Tarragon: The long green leaves make a beautiful wreath.
- Mint: The deep green leaves are a great contrast to the tarragon.
- Dried Oranges {or sliced oranges}: Adding the color orange to the cake gives it a great pop of color.
- Cranberries: A seasonal fruit that looks amazing on the festive wreath.
- Pomegranate Seeds: A fruit you can now find all year long and gives another beautiful shade of red.
- Star Anise: The amazing shape and color are the perfect addition to this holiday cake.
- Cinnamon Sticks: A complimenting color to the star anise, adding cinnamon sticks that are broken in half give the cake another shape.
- Powdered Sugar: What other ingredient would give you the look of fresh fallen snow?
How to make a Bundt Cake Christmas Wreath
- Gather all of your wreath topping ingredients and spread the whipped topping on the top {which is really the bottom} of the cake.
- Use 4-6 stems of tarragon and place them on top of the cake in a circular shape to make the base for the wreath.
- Add 4-5 mint leaf clusters in different areas around the tarragon wreath.
- Place dried orange halves or orange slices in 4-5 places around the top of the bundt cake.
- Take about a dozen fresh cranberries and place them around the tarragon wreath.
- Add three {or four} star anise around the top of the wreath bundt cake.
- Next, add a couple of cinnamon sticks broke in half and pomegranate seeds.
- Finally dust the top with a sprinkling of powdered sugar so that the wreath looks like it has fresh snow.
Tips
- Get all of your ingredients together in before you start decorating. This will make the process go quickly.
- Make the wreath in steps {as stated}, starting with wreath as the base so that you are adding layers of color and texture.
- Get creative! If you don’t love one of the ingredients that I have suggested then use something you like and change it up.
- Remember that a lot of the toppings on this Wreath Cake are edible but would not be delicious in the amount or form that we are adding to the cake. The herbs, star anise and cinnamon sticks should be taken off before eating the cake.
Variations and Substitution Ideas
- Herbs: There are so many gorgeous green herbs that can be used to make the wreath. Try rosemary, thyme or sage to get the same effect.
- Fruit: Any kind of fresh berry would work great on top of this wreath cake. Add raspberries, strawberries, gooseberries, blueberries or blackberries. Fresh figs cut in half would also be awesome.
- Other Ideas: Chocolate curls and candy in different shapes and sizes would also look amazing on top of this cake.
Frequently Asked Questions:
Bundt cakes freeze beautifully. I do however always suggest freezing them without the frosting, whipped topping or fresh ingredients on top. They will last for up to 3 months if they are covered tightly.
Defrost at room temperature overnight or for a couple of hours. Then frost or decorate as instructed and enjoy. Freezing bundt cakes ahead of time is a great way to work ahead during the holidays.
It is so important that you read the full recipe for the bundt cake you are making to see how long the bundt cake needs to cool in the pan. This little detail can make a big difference in how the cake comes out of the pan and is different for most cakes.
Also be sure that you have sprayed the nonstick bundt pan with nonstick spray liberally right before adding the cake batter. If you add the spray too early it will pool at the bottom and can make the sides of the bundt cake stick.
The best way to remove it is to put a cooling rack {or cake plate} over the top of the pan and invert it {or turn it over}.
Some bundt cakes can be stored at room temperature but others will require the cake to be refrigerated. It is important to read the recipe to find out. This cake keeper is also a game changer and will keep the cake moist for a long time.
A bundt cake will serve between 10-12 people. I always say 10 to be safe and because I tend to serve generous pieces.
Do you love holiday bundt cakes? Try these amazing recipes…
- Easy Eggnog Bundt Cake Recipe
- Easy Gingerbread Bundt Cake Recipe with a Cake Mix
- Super Easy Chocolate Brownie Bundt Cake
- Easter Bundt Cake
- Easy Baklava Bundt Cake Recipe with a Cake Mix
Simple Christmas Bundt Cake Wreath
Ingredients
Eggnog Bundt Cake
- 1 box vanilla cake mix {15.25 ounces}
- ½ cup all purpose flour
- ½ cup brown sugar {packed}
- ½ teaspoon nutmeg
- ½ cup sour cream
- 1 ¼ cup eggnog
- ¼ cup warm water {or rum}
- 3 eggs
- 1 teaspoon vanilla extract
Christmas Wreath Toppings
- 8 ounces whipped topping
- 4-6 stems fresh tarragon
- 4-5 bunches mint leaves
- 3-4 dried orange slices {or orange slice candy}
- 10-12 fresh cranberries
- 3-4 whole star anise
- 1-2 cinnamon sticks
- 2 Tablespoons pomegranate seeds
- 1 Tablespoon powdered sugar
Instructions
Egg Nog Bundt Cake
- Preheat the oven to 350°.
- In a medium bowl combine cake mix, flour, brown sugar and nutmeg. Whisk until evenly incorporated. Add the sour cream, eggnog, water, eggs and vanilla extract. Mix together using a hand held mixer {or by hand} until you have a thick batter. Spray bundt pan liberally with nonstick cooking spray and pour batter into prepared pan, then spread into an even layer.
- Bake for 35-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but not any raw batter}. Remove from the oven and allow the cake to cool in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.
Christmas Wreath Assembly
- To assemble, place the cake upside down on a cake plate {we are using the bottom as the top}. Cover the top of the cake with the whipped topping. Place 4-6 sprigs of tarragon in a circular shape on top of the whipped topping to make a wreath shape. Add the mint leaf clusters around the cake in a few places. Then add the dried oranges {I prefer them cut in half} and cranberries around the wreath. Next add the star anise, pomegranate seeds and cinnamon sticks {broke in half} around the top of the tarragon wreath. Finally add a sprinkle of powdered sugar and serve.
- NOTE: Some of the items on the top of the cake will need to be removed before eating, including the star anise and cinnamon sticks. The fresh tarragon, while edible, is also an item you will want to remove before consuming this cake.
Notes
- I have used an Eggnog Cake, but any flavor of bundt cake will be wonderful for this cake.
- Please note that if you choose to add rum in place of water for this cake that some of the alcohol will evaporate but not all of it.
- This Christmas Bundt Cake recipe is best stored in the refrigerator for up to 3 days.
