Little Debbie fans will love this Copycat Little Debbie Christmas Tree Cakes recipe. Learn how to make these fun tree shapes for a festive snack cake.
This copycat recipe is actually very simple to make and the flavor tastes just like the real deal. Friends and family will be so impressed that you know how to make these at home. I started making this cute Christmas Dessert a few years back and now they are an annual tradition.
If you love Little Debbie snack like our family, try Little Debbie Christmas Tree Cake Dip, Copycat Little Debbie Christmas Tree Brownies, or Little Debbie Christmas Tree Cake Ice cream Recipe.
Table of Contents
- Why this recipe is the best:
- Ingredients:
- Cake
- Filling
- Decorations
- How to make Little Debbie Christmas Tree Cakes:
- Frequently Asked Questions
- Little Debbie Christmas Tree Cakes tips:
- More easy Christmas desserts:
- Copycat Little Debbie Christmas Tree Cakes Recipe
Why this recipe is the best:
- Enjoy Little Debbie Snacks at home. The entire family will love being able to make these popular snacks. We also love Little Debbie Brownies Recipe.
- They are so delicious. Everything you love about this classic treat is packed into this recipe.
Ingredients:
Cake
- White Cake Mix
- Eggs
- Water
- Vegetable Oil
- Powdered Sugar
Filling
- Powdered Sugar
- Marshmallow Cream
- Heavy Whipping Cream
- Clear Vanilla Extract
Decorations
- White Almond Bark
- Shortening
- Green Sanding Sugar
- Pre-made Red Cookie Icing
How to make Little Debbie Christmas Tree Cakes:
FOR THE CAKE:
- Preheat the oven. It should be set to 375 degrees F.
- Prepare the pan. Line the half-sheet pans with parchment paper and spray the paper with a non-stick cooking spray.
Step 1. Beat the eggs with a stand mixer on high speed until light and fluffy.
Step 2. Add in the cake mix, powdered sugar, water and oil. Mix on low until combined.
Step 3. Pour the batter in the rimmed baking sheet and spread it out evenly. Gently tap the pans on the countertop to remove any bubbles from the batter.
Step 4. Bake the cake. You should be able to stick a toothpick into the center and it come out clean. Allow to cool.
Step 5. While the cake cools, make the filling. Put the filling ingredients in a large mixing bowl and combine until fluffy.
Step 6. Remove the cake from the sheet pans. Place on a work surface and gently spread the filling out on top of the cake.
Step 7. Then place the 2nd sheet pan cake on top. If one cake is smoother, place that one on top.
Step 8. Cut into tree shapes using a thick tree cookie cutter.
Step 9. Then place them in the freezer for at least 2 hours (or more) until they are firm.
Step 10. Melt the almond bark in intervals using a microwave safe bowl.Then stir in the shortening.
Step 11. Dip the cakes in the candy coating mixture and make sure that the cakes are completely covered. Carefully remove the trees and place them on wax paper to cool.
Step 12. Top with the green sanding sugar over each cake before the almond bark dries. Once the trees are completely dry, drizzle red icing over each cake. Allow to set and enjoy.
Frequently Asked Questions
How to store?
Store any leftover cakes at room temperature in an airtight container or bag for up to 5 days. If you live in a humid area, store in the refrigerator to keep the almond bark from melting.
I like to wrap them individually in plastic wrap to easily put in school lunch boxes.
How long will they last?
If stored properly, the snack cakes will last up to 5 days.
What kind of icing is on Little Debbie Christmas Tree Cakes?
Little Debbie uses a classic white frosting for the snack cakes. The almond bark gives it a similar flavor for the perfect treat.
Little Debbie Christmas Tree Cakes tips:
- Thin cakes. The cakes need to be thin so the layers most closely mimic Little Debbie Christmas Trees. It is important to use sheet pans to bake the cakes with edges so the batter does not overflow.
- Allow the cake to cool. The cake should be completely cool before cutting into Christmas tree shapes.
- Freeze before coating. Once you have cut out the trees, freeze for at least 2 hours before dipping into the coating. This will result in a much smoother finish.
- White almond bark. This is the key to making these look and taste like the real deal. The almond bark is thinned out which makes it look just like the popular treat.
- Red cookie icing. This is perfect for making the the red stripes on the tree. Just make sure to purchase the cooking icing and not the decorating gel. It is not the same.
- Sprinkles. The green sprinkles should be added before everything sets. This will ensure they adhere securely.
- Imperfections. The red stripes should be uneven and not perfectly straight just like the store bought ones.
More easy Christmas desserts:
- Christmas Cookie Dip Recipe with cream cheese
- Christmas Tree Sugar Cookies Recipe
- Christmas Ice Cream Cake
- Ugly Sweater Cake
- Chocolate Chip Cookie Dough Dip Recipe
- Peanut Butter Balls with Rice Krispies
- Eggnog cookies
Give this a try and enjoy your favorite Little Debbie snack cake anytime you want. Please leave a comment and star recipe rating one you try it.
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Copycat Little Debbie Christmas Tree Cakes
4.57 from 23 votes
Little Debbie fans will love this Copycat Little Debbie Christmas Tree Cakes recipe. Learn how to make these fun tree shapes for a festive snack cake.
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Freeze 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
Servings 10
Cuisine American
Course Dessert
Calories 773
Author Carrie Barnard
Ingredients
FOR THE CAKE:
- 1 Box White Cake Mix
- 6 Eggs
- 1/2 cup Water
- 1/4 cup Vegetable Oil
- 1/2 cup Powdered Sugar
FOR THE FILLING:
- 2 cups Powdered Sugar
- 1/2 cup Marshmallow Cream
- 2-4 Tablespoons Heavy Whipping Cream
- 2 tsp Clear Vanilla Extract
FOR THE DECORATIONS:
- 24 oz White Almond Bark
- 2 Tbsp Shortening
- Green Sanding Sugar
- 1 pouch Pre-made Red Cookie Icing
Instructions
FOR THE CAKE:
Preheat the oven to 375 degrees F and line to half-sheet pans with parchment paper and spray the paper with a non-stick cooking spray.
In a large mixing bowl, beat the eggs for 5-6 minutes until they are thick and a light pale color. Then add in the cake mix, powdered sugar, water and oil. Mix on low speed for 1-2 minutes (scraping the sides of the bowl) until combined.
Then place half of the batter into each pan and spread it out evenly. Gently tap the pans on the countertop to remove any bubbles from the batter.
Bake for 10-12 minutes until a toothpick inserted into the middle comes out clean.Allow the cakes to cool completely at room temperature.
FOR THE FILLING:
Place all the filling ingredients in a large mixing bowl. Mix with a hand held or stand up mixer until light and fluffy (3-5 minutes).Carefully remove both of the cakes from the sheet pans.
Place one of the sheet cakes on a working surface and gently spread the filling out on top of the cake. Then place the 2nd sheet pan cake on top.
Try to have the cake with the smoothest top on the top of the 2 cakes.Use a thick tree cookie cutter to cut out the individual tree cakes. Then place them in the freezer for at least 2 hours (or more) until they are firm.
FOR THE DECORATIONS:
Place the almond bark in a large microwave safe bowl. Microwave in 30 second increments until the almond bark is melted and smooth.
Then stir in the shortening.Dip each of the frozen tree cakes in the almond bark mixture. Making sure that the cakes are completely covered.
Use 2 forks to carefully remove the trees and place them on wax paper to cool. Immediately sprinkle the green sanding sugar over each cake before the almond bark dries.
Continue this process until all the trees are coated and topped with sprinkles.Once the trees are completely dry, use the red icing to drizzle red stripes over each cake. Allow for this icing to dry as well.
Then the cakes are ready to serve and enjoy!
Recipe Notes
Store any leftover cakes at room temperature in an airtight container or bag for up to 5 days. If you live in a humid area, store in the refrigerator to keep the almond bark from melting.
Nutrition Facts
Calories 773kcal, Carbohydrates 112g, Protein 5g, Fat 32g, Saturated Fat 23g, Polyunsaturated Fat 4g, Monounsaturated Fat 4g, Trans Fat 1g, Cholesterol 100mg, Sodium 435mg, Potassium 63mg, Fiber 1g, Sugar 91g, Vitamin A 165IU, Vitamin C 0.01mg, Calcium 125mg, Iron 2mg
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About the Author
Hi, I’m Carrie. Welcome to Desserts on a Dime!
I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!
