Description
A soft, buttery sugar cookie-flavored dump cake gets a holiday twist with peppermint extract and crushed candy canes. Easy to assemble and bake, it’s a cheerful dessert perfect for Christmas parties, cookie exchanges, or festive family gatherings.
Ingredients
🛒 Ingredients:
1 box (15 oz) yellow or white cake mix
1 can (14–15 oz) sweetened condensed milk
½ cup (1 stick) unsalted butter, melted or sliced
1 teaspoon vanilla extract
½ teaspoon peppermint extract
½ cup crushed peppermint candies or candy canes
Optional: ¼ cup white chocolate chips
Optional Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
½ teaspoon peppermint extract
Extra crushed peppermint for garnish
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Base: Pour sweetened condensed milk evenly into the bottom of the dish.
Add Cake Mix: Sprinkle dry cake mix evenly over the milk. Do not stir.
Add Butter & Peppermint: Drizzle melted butter evenly over the cake mix. Sprinkle crushed peppermint and white chocolate chips on top.
Bake: Bake uncovered for 35–40 minutes, until the top is golden and bubbly.
Optional Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and peppermint extract; spread over cooled cake. Garnish with extra crushed peppermint.
Serve: Slice into squares and serve at room temperature or slightly warm.
Notes
- Adjust Peppermint: Start with ½ teaspoon peppermint extract and add more to taste — too much can overpower the sugar cookie flavor.
- Vegan Option: Use plant-based butter, sweetened condensed coconut milk, and dairy-free cream cheese.
- Storage: Cover and refrigerate for up to 4 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American