Simple Christmas Bundt Cake Wreath

5 from 4 votes

Learn how to transform any kind of bundt cake into a beautiful Christmas Wreath with simple ingredients from the grocery store and no special decorating skills.

Prep Time15

Cook Time45

Decorating Time15

Total Time1 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 389kcal

Author: June Albertson-Dick

Ingredients

Eggnog Bundt Cake

1 box vanilla cake mix {13.25 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.
Get creative and use different herbs, fruit and spices.
This Christmas Bundt Cake recipe is best stored in the refrigerator for up to 3 days.

Nutrition