You know when Little Debbie Christmas Trees hit the shelves that have officially entered the holiday season! I have to admit I love a homemade dessert but for some reason I love these store bought treats! Maybe because I was never allowed to have them as a kid? Well I decided I don’t want to wait all year for these and I wanted to create a homemade version. There are multiple steps but truly they’re easy to make!
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Recipe tips:
- Use room temperature ingredients: When baking you always want to use room temperature ingredients unless specified not to. This will help to ensure the ingredients are easily incorporated.
- Freeze the cakes: Once you assemble the cakes with the filling you are going to want to freeze them until solid. Do not skip this step! If they’re soft they will move around it will be so much harder to work with!
- The red topping: I just set aside some of the filling and dye it red but you can also make buttercream or use store bought red frosting to pipe these lines!
This recipe has a few different steps but it really is worth the time and it’s easier than you think! If you end up trying the recipe please leave a rating and review below! 🙂
Copycat Little Debbie Christmas Tree Cakes
Emily – My Messy Kitchen
These Copycat Little Debbie Christmas Tree Cakes taste exactly like the store bought but homemade!
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Prep Time 2 hours hrs 30 minutes mins
Cook Time 15 minutes mins
Course Dessert
Servings 13 cakes
Ingredients
For the cake:
- 1 box white cake mix
- 1 cup granulated sugar
- 1 ⅓ cup water
- 3 eggs room temperature
- 1 tbsp vanilla extract
- 2 tbsp vegetable oil
- 1 cup all-purpose flour
- ½ tsp kosher salt
- 1 cup full fat sour cream room temperature
For the filling:
- 7 oz marshmallow filling
- ¾ cup salted butter room temperature
- 2 cups powdered sugar
- 1 ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2-4 tbsp heavy cream or milk room temperature
For the coating:
- 32 oz almond bark
- 3 tbsp crisco
For decor:
- green sanding sugar
- red food dye
Instructions
For the cake:
Preheat the oven to 350° and spray and line with parchment paper 2 half sheet pans (18×13-inch). In the bowl of a stand mixer or using a hand held, mix together the boxed cake mix, sugar, water, eggs, vanilla and oil until combined, about 1 minute. Add in the flour, salt and sour cream and mix on medium until incorporated and there aren't any lumps, 2-3 minutes.
Divide the batter and spread evenly in both pans. These cakes will be thin! Bake for 15 minutes or until completely cooked through. Remove from the oven and allow to cool at room temperature for 30 minutes before refrigerating for 30-60 minutes.
For the filling:
In the bowl of a stand mixer or using a hand held mixer beat the marshmallow fluff and butter on medium high speed until smooth, about 1 minute. Add in the powdered sugar, vanilla, salt, and 2 tbsp of heavy cream or milk. Mix on medium speed until smooth and add additional heavy cream until it reaches desires consistency. You want it spreadable but not too thin. Set aside 1/2 cup of the filling and dye red.
For assembly:
Once the cake has cooled cut out 26 trees using a 3-4 inch cookie cutter. Spread the filling on top of half of the trees and top with another tree. Place on a jelly roll sheet pan and freeze for 1 hour.
For the coating:
In a large heatproof bowl melt the almond bark, 20 seconds at a time mixing in between, until totally melting. Stir in the crisco.
To decorate:
Dip the frozen cakes completely into the melted chocolate and place onto a cookie rack covered in wax paper or parchment paper. Immediately sprinkle with green sanding sugar.
Add red filling to a piping bag fitted with a small round tip and once the cakes have set, pipe the red lines. Enjoy!
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