There's something so joyful about biting into a festive treat that feels like a hug from the holidays. That’s exactly why I’m excited to share my Copycat Little Debbie Christmas Tree Cakes Recipe with you—it’s the perfect blend of nostalgic charm and homemade goodness that’s sure to brighten any winter day.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Copycat Little Debbie Christmas Tree Cakes Recipe
- Top Tip
- How to Serve Copycat Little Debbie Christmas Tree Cakes Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Copycat Little Debbie Christmas Tree Cakes Recipe
Why You'll Love This Recipe
I’ve made these Copycat Little Debbie Christmas Tree Cakes year after year, and honestly, they never fail to impress. They’re not just cute—they capture that perfect combo of tender cake and fluffy filling covered in rich, festive coatings that will have your friends and family asking for more.
- Classic Festive Flavor: The vanilla cake paired with marshmallow fluff and buttercream filling screams holiday comfort.
- Fun & Festive Presentation: Shaped like little Christmas trees, these treats instantly add charm to any holiday spread.
- Manageable to Make: Despite looking fancy, the steps are straightforward and beginner-friendly.
- Customizable Coating: You can switch up the colors or decorations to match your holiday vibe perfectly.
Ingredients & Why They Work
This copycat recipe uses a handful of simple ingredients that come together to create layers of flavor and texture. Each has a role in getting you as close as possible to the iconic Little Debbie treat without any of the mystery ingredients.
- Yellow cake mix: A reliable base that’s moist and flavorful, and makes the recipe super quick to whip up.
- Eggs: Give structure and help the cake hold together, keeping those tree shapes intact when cutting.
- Whole milk: Adds richness to the cake batter for a tender crumb.
- Melted butter: Boosts flavor and moisture, making the cake taste homemade and less processed.
- Marshmallow fluff: The star of the filling for that light and nostalgic sweetness.
- Butter (for filling): Adds creaminess and smooths out the powdered sugar for the perfect fluffy texture.
- Powdered sugar: Gives sweetness and helps the filling hold its shape.
- White almond bark: Easy-to-melt coating that hardens with a shiny finish, perfect for dipping and decorating.
- Red candy melts: For colorful, festive stripes—adds pops of holiday cheer.
- Green sanding sugar: Sprinkled on top for sparkle and texture, mimicking pine needles.
Make It Your Way
One of the best parts about this Copycat Little Debbie Christmas Tree Cakes Recipe is how easy it is to tweak. I love mixing things up depending on who I’m baking for or the vibe of the party. Don’t hesitate to add your own twist!
- Variation: Sometimes I swap out the yellow cake mix for a funfetti cake mix to add colorful sprinkles inside, which kids adore.
- Dairy-Free Option: Using dairy-free milk and vegan butter lets you enjoy these treats if you have dietary restrictions.
- Additional Decorations: Try mini edible pearls or red hots for the “ornaments” instead of just candy melts.
- Speed Shortcut: If short on time, canned vanilla frosting works well in place of the homemade filling for a quicker assembly.
Step-by-Step: How I Make Copycat Little Debbie Christmas Tree Cakes Recipe
Step 1: Mix and Bake the Cake Base
Start with preheating your oven to 350°F and lining a 16x12 inch jelly roll pan with parchment paper—you want the paper clipped in place to avoid shifting while spreading your batter. In a large bowl, whisk together your yellow cake mix, eggs, egg yolk, milk, and melted butter until the batter is completely smooth. Spread the batter evenly into the pan using an angled spatula. Bake for 12–15 minutes; a toothpick inserted in the center should come out clean or with just a few moist crumbs. Let it cool fully before moving on—this helps your filling stay neat and your tree shapes cut crisp.
Step 2: Whip up the Fluffy Filling
While the cake cools, combine marshmallow fluff, room temperature butter, and powdered sugar in a bowl. I use my hand mixer on medium speed until everything blends into a smooth, shiny cream. Then add the milk and crank it to high for 1–2 minutes until the filling is light and fluffy—this extra whipping step really makes a difference for that cloud-like texture.
Step 3: Assemble and Chill the Cake Layers
Carefully cut your cooled cake in half horizontally, then spread the filling evenly on one half. Top with the other half and gently press down. If your filling is a bit soft, I recommend freezing the layered cake for about 30 minutes—it makes cutting out those tiny tree shapes so much easier and cleaner.
Step 4: Cut Out Your Christmas Trees
Use a small Christmas tree cookie cutter to stamp out your shapes from the cake sandwich. Place them on a parchment-lined baking sheet and pop them back into the freezer to chill for another 30 minutes. This extra chilling helps the coating process go smoothly without the trees falling apart.
Step 5: Coat the Trees with Almond Bark
Melt the white almond bark in 30-second increments in the microwave, stirring between sessions until completely smooth. Then gently dip each frozen tree into the melted coating, tapping off excess bark. Lay them back onto parchment paper and quickly sprinkle with green sanding sugar before the coating sets—that vibrant sparkle is key to their festive look.
Step 6: Decorate with Red Candy Melt Stripes
Next, melt your red candy melts just like the almond bark. If they feel too thick, stirring in a small amount of shortening or coconut oil thins them perfectly. Transfer the melted red candy to a sandwich bag, cut a tiny hole, and pipe red wavy stripes on each tree for that classic ornamented look. Let everything set at room temperature before serving.
Top Tip
Trust me, the chilling steps here are a game changer. Freezing after assembling the cake and again after cutting the trees keeps everything firm and makes dipping so much easier. I learned the hard way that skipping this can lead to crumbled edges or a melted mess when coating.
- Freeze Twice: Chill the filled cake before cutting and freeze the cut trees before coating to keep shapes tidy.
- Use Parchment Paper with Clips: It prevents parchment from shifting when spreading batter, making the cake thickness even.
- Thin Your Candy Melts: Just a tiny bit of shortening or coconut oil gets your candy melts to the perfect piping consistency.
- Work Quickly with Coating: Sprinkle sanding sugar immediately after dipping so it sticks perfectly before the coating hardens.
How to Serve Copycat Little Debbie Christmas Tree Cakes Recipe
Garnishes
I like to keep it simple with green sanding sugar for that glittery pine-needle look, but sometimes I add tiny edible silver balls or red nonpareils to mimic ornaments. It’s such a fun, hands-on way to get kids involved in decorating—and they take pride in their creations.
Side Dishes
These cakes pair wonderfully with a cup of hot cocoa or spiced apple cider. If you’re serving a holiday brunch, try them alongside cinnamon rolls or fruit salad for a festive spread that balances sweet and fresh.
Creative Ways to Present
I’ve arranged these little trees standing upright in a shallow box lined with green sugar or coconut dyed with green food coloring to mimic a snowy forest floor—it makes for an adorable centerpiece. You can also stack them on a tiered dessert tray to resemble a mini tree display that guests love photographing.
Make Ahead and Storage
Storing Leftovers
Store your Copycat Little Debbie Christmas Tree Cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. I’ve found that keeping them covered well prevents the coating from absorbing fridge odors or getting sticky.
Freezing
I’ve successfully frozen these by placing them on a baking sheet in the freezer individually first, then moving them to a sealed container or freezer bag. They keep well for up to 2 months—just thaw in the fridge overnight before enjoying.
Reheating
No need for reheating with these little cakes! If chilled, let them sit at room temperature for about 15 minutes before serving to bring out the best texture and flavor without softening the coating too much.
Frequently Asked Questions:
Absolutely! You can use your favorite homemade vanilla cake recipe instead of a boxed mix. Just be sure it’s baked in a thin, even layer similar to the jelly roll pan size for best results.
If marshmallow fluff isn’t available, you can substitute it with homemade marshmallow creme or a blend of melted marshmallows and a little corn syrup to get the right consistency. The filling might be slightly different in texture but still delicious.
Keep your coated trees chilled until serving and store them in a cool place away from direct heat or sunlight. Work quickly when dipping to avoid warming the filling inside.
Definitely! This recipe works with any cookie cutter shape you like. Stars, snowflakes, or even simple squares make great festive treats, so feel free to get creative.
Final Thoughts
This Copycat Little Debbie Christmas Tree Cakes Recipe has become a holiday ritual in my kitchen, one that I look forward to every year. It's such a joy to see those familiar tree shapes come together so perfectly with homemade love. I hope you find as much fun and satisfaction making them as I do—trust me, once you try this recipe, you’ll want to include it in your holiday traditions too!
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Copycat Little Debbie Christmas Tree Cakes Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This copycat recipe recreates the festive Little Debbie Christmas Tree Cakes, featuring fluffy yellow cake layers filled with a creamy marshmallow frosting and coated in smooth white almond bark. These delightful holiday treats are decorated with green sanding sugar and red candy melt stripes, perfect for seasonal celebrations.
Ingredients
Cake
- 13.25 ounce box yellow cake mix
- 3 large eggs
- 1 large egg yolk
- 1 cup whole milk
- ½ cup melted butter
Filling
- 7 ounces marshmallow fluff
- ¾ cup butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons whole milk
Coating
- 1 pound white almond bark
- 1 cup red candy melts
- Green sanding sugar
Instructions
- Preheat and Prepare Pan: Preheat oven to 350 degrees F. Line a 16×12 inch jelly roll pan with parchment paper and lightly grease it with nonstick cooking spray. Secure the parchment with binder clips to keep it in place.
- Make Cake Batter: In a large mixing bowl, whisk together the yellow cake mix, 3 whole eggs, 1 egg yolk, 1 cup whole milk, and ½ cup melted butter until completely smooth.
- Bake Cake: Spread the batter evenly using an angled spatula in the prepared pan. Bake for 15 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Remove and let cool completely.
- Prepare Filling: In a medium bowl, beat 7 ounces marshmallow fluff, ¾ cup softened butter, and 2 cups powdered sugar with a hand mixer on medium speed until smooth and incorporated.
- Whip Filling: Add 2 tablespoons whole milk and whip on high speed for 1 to 2 minutes until light and fluffy.
- Assemble Cake Layers: Cut the cooled cake in half horizontally. Spread the filling evenly over one half and top with the other half to form a filled cake.
- Cut Out Trees: Carefully cut Christmas tree shapes out of the filled cake layers using a cookie cutter. Place the trees on a parchment lined baking sheet. To ease cutting, freeze the filled cake for 30 minutes if desired.
- Chill Trees: Place the cut trees in the freezer for 30 minutes to chill and firm up before coating.
- Melt Almond Bark: In a microwave-safe bowl, melt 1 pound white almond bark in 30-second intervals, stirring after each, until smooth.
- Coat Trees: Dip each tree into the melted almond bark, tap off excess, and place on parchment paper. Immediately sprinkle green sanding sugar on top so it sticks. Repeat for all trees.
- Melt Red Candy Melts: Melt 1 cup red candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. If too thick, add ¼ teaspoon melted shortening or coconut oil to thin.
- Decorate Trees: Transfer red candy melts to a sandwich bag, cut a small hole in a corner, and pipe wavy red stripes onto the coated trees for decoration.
Notes
- Store leftovers in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.
- If short on time, canned frosting can be used as a substitute for the filling.
- The yield depends on the size of the cookie cutter used; smaller cutters yield more trees.
- Freezing the filled cake before cutting makes it easier to handle and less likely to crumble.
- Add a small amount of coconut oil to candy melts if they become too thick for easy piping.
Nutrition
- Serving Size: 1 cake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
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