Candy Cane Cake Batter Fudge

5 from 3 votes

This Cake Batter Candy Cane Fudge is simple, delicious, and so good - just a few minutes prep for this no-cook fudge full of holiday cheer!

Prep Time5

Cook Time2

Total Time7

Course: Desserts

Cuisine: American

Keyword: candy cane fudge, easy cake batter fudge, easy candy cane fudge

Servings: pieces

Calories: 354kcal

Author: Courtney O'Dell

2 Cups white cake mix
2 Cups powdered sugar
½ Cup butter 1 stick butter, cut into small pieces
¼ Cup milk keep up to 1/4 cup milk to the side if your cake mix needs more milk, add slowly if too dry to make a thick consistency
½ cup white chocolate almond bark
6 candy canes smashed into small pieces

In a large bowl, add cake mix and sugar, mix.
In a medium sized bowl, add butter and almond bark.
Microwave for 30 seconds, stir, and kee pmicrowaving in 15 second bursts until mixture is melted.
Add milk to melted candy bark and butter, stir well.
Add liquid ingredients to cake batter and powdered sugar.
Stir well until there are no lumps.
Stir in crushed candy canes.
Pour into 9x9 casserole dish lined with parchment paper or foil OR use a silicon dish.
Let set for 3-6 hours in refrigerator, or 1-2 hours in freezer.
Cut into small bits, or leave as one big chunk if making ahead of christmas and freezing.