Description
Bring the holiday spirit into your kitchen with these Copycat Little Debbie Christmas Tree Cakes! Irresistibly delicious and easy to make, they feature moist yellow cake layered with creamy marshmallow filling, all coated in white chocolate and adorned with festive sprinkles. They’re an ideal addition to any holiday gathering, perfect for sharing and delighting loved ones.
Ingredients
- Yellow cake mix (13.25 ounces)
- Eggs (4 large)
- Milk (1 cup)
- Butter (½ cup melted, salted)
- Marshmallow fluff (7 ounces)
- Butter (¾ cup softened, salted)
- Powdered sugar (2 cups)
- Milk (2 tablespoons)
- Vanilla almond bark (1 pound)
- Red candy melts (1 cup)
- Green sanding sugar
Instructions
- Preheat your oven to 350°F and line a jelly roll pan with parchment paper.
- Mix yellow cake mix, eggs, milk, and melted butter in a bowl until smooth. Spread evenly in the pan.
- Bake for 12-15 minutes, then cool completely on a wire rack.
- Combine marshmallow fluff, softened butter, and powdered sugar in another bowl, mixing until fluffy. Stir in milk if needed.
- Once cooled, slice the cake in half, spread the filling, and layer the halves. Cut into tree shapes and freeze for 30 minutes.
- Melt almond bark in the microwave. Dip each tree cake into the melted almond bark, allowing excess to drip off.
- Decorate with green sanding sugar and drizzle red candy melts over the top.
Notes
Store cakes in an airtight container for up to 3 days at room temperature, or refrigerate for a week.
For long-term storage, freeze the cakes for up to three months, wrapped well.
Experiment with different flavored almond bark or candy melts for a fun twist.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg