Copycat Little Debbie Christmas Tree Cakes
These easy copycat Little Debbie Christmas tree cakes is made with a yellow cake mix and a homemade marshmallow frosting. Each cake is cut out, dipped in almond bark, and topped with sprinkles and piped strips of red coating chocolate.
Servings: 12 cakes
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
Cake
- Preheat oven to 350 degrees F. Line a 16x12 inch jelly roll pan with parchment paper. Lightly grease the parchment paper with nonstick cooking spray. To keep the parchment paper in place, clip the sides of the pan with the parchment paper overhang with binder clips.
- In a large mixing bowl, add the yellow cake mix, the whole eggs and 1 egg yolk, 1 cup milk, ½ cup melted butter. Whisk until completely smooth.
- Spread out the cake batter out evenly with an angled spatula.
- Place in the preheated oven and bake for 12 - 15 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs.
- Remove from the oven and let cool completely.
- While the cake is cooling, work on the filling.
Filling
- In a medium bowl, add the marshmallow fluff, butter, and powdered sugar. Beat with a hand mixer on medium speed until incorporated and smooth.
- Add the 2 tablespoons of milk and whip on high speed for 1 to 2 minutes until the filling is light and fluffy.
- Cut the cake in half and spread the filling evenly on one half of the cake. Top the filling with the remaining half of cake.
- Carefully cut the trees out of the filled cake layers and place on a parchment lined baking sheet. You can freeze the filled cake for 30 minutes before cutting out the trees to make it easier if needed.
- Place the filled trees in the freezer to chill for 30 minutes.
Coating
- In a microwave-safe bowl, add the white almond bark. Microwave in 30 second intervals and stir after each interval until completely smooth and melted.
- Carefully dip each tree into the chocolate, tapping off the excess and placing on a parchment paper lined tray.
- Immediately sprinkle the tops of the trees with the green sanding sugar so it sticks. Repeat with all the trees.
- Add the red candy melts in a microwave-safe bowl. Microwave in 30 second intervals and stir after each interval until smooth. If the candy melts are too thick, you can add 1/4 teaspoon of melted shortening or coconut oil to thin it out.
- Place the red candy melts in a sandwich bag and cut a small hole in one corner.
- Pipe on the red wavy stripes.
Notes
Store leftovers in an airtight container for 3 days or in the fridge for 5 days.
You can use a canned frosting if you are short on time.
Your yield will depend on how big or small your cookie cutter is.
You can use a canned frosting if you are short on time.
Your yield will depend on how big or small your cookie cutter is.
Nutrition
Calories: 705kcal | Carbohydrates: 93g | Protein: 4g | Fat: 35g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 425mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 77g | Vitamin A: 709IU | Calcium: 108mg | Iron: 1mg