If you grew up tearing open those cute, nostalgic Little Debbie boxes every December, then Christmas Tree Cakes probably hold a very special place in your holiday heart. And listen—same. There’s just something about that soft yellow cake, fluffy filling, and sweet candy coating that feels like childhood wrapped in twinkly lights.
So today, we’re making homemade Christmas Tree Cakes, the copycat version that tastes even better than the little store-bought ones (sorry, Debbie, we still love you). And as a busy mom, chef, and slow-cooker-loving kitchen minimalist, I can tell you this: this recipe looks fancy but is secretly simple. If you can whisk cake batter and operate a microwave, you’ve got this.
These Copycat Little Debbie Christmas Tree Cakes are perfect for holiday parties, neighbor gifts, kid treats, cookie swaps, or—let’s be honest—for hiding in the back of the fridge for yourself. They’re soft. They’re sweet. They’re adorable. And your house will smell like Santa’s bakery.
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Why You’ll Love These Christmas Tree Cakes
Not only do these homemade treats taste just like the Copycat Little Debbie Christmas Tree Cakes version we all adore, but they bring that warm holiday joy straight into your kitchen—without spending hours baking multiple layers or fussing with complicated icing techniques.
Here’s why these will be your new December obsession:
- They’re cute enough to make you look like the Pinterest mom you never asked to be.
- They freeze beautifully—hello, make-ahead holiday magic.
- The marshmallow filling is chef’s kiss fluffy.
- Kids love helping cut out the trees (and let’s be real, the grown-ups do too).
- They’re 100% customizable with sprinkles, drizzles, and different candy coatings.
Now let’s bake up some joy!
Ingredients You’ll Need
Below is a friendly walk-through of what goes into these little holiday gems. For exact measurements, check the recipe card at the bottom of the page.
For the Cake
- Yellow cake mix (a 15.25-ounce box works perfectly)
- Eggs
- Milk
- Salted butter, melted
For the Filling
- Marshmallow fluff
- Salted butter, softened
- Powdered sugar
- Milk
For the Coating & Decorations
- White almond bark
- Red candy melts
- Green sanding sugar (optional but highly encouraged—Little Debbie would approve)
How to Make Christmas Tree Cakes
1. Making the Cake
Preheat your oven to 350°F and line a jelly-roll pan with parchment paper. This part always makes me feel like I have my life together.
In a large mixing bowl, combine:
- Your yellow cake mix
- 3 eggs + 1 egg yolk
- 1 cup milk
- ½ cup melted salted butter
Whisk or stir with a silicone spatula until smooth. Pour and spread the batter evenly into your lined pan.
Bake for 12–15 minutes, or until the center tests clean with a toothpick. Don’t rush this part—undercooked cake likes to rebel.
Let the cake cool completely. This is the perfect moment to sneak a cup of coffee or wrap a present… or two.
2. Making the Filling & Sandwiching the Trees
In a medium bowl, beat together:
- Marshmallow fluff
- ¾ cup softened salted butter
- Powdered sugar
Whip it all together using a hand or stand mixer until soft, smooth, and fluffy. Add a couple tablespoons of milk and whip again. You want the texture of a cloud—but a cloud you can eat.
Lift the cooled cake from the pan using the parchment paper and cut the cake in half (the short way). Spread the filling evenly over one half, then gently place the other half on top.
Now grab a Christmas tree cookie cutter and let the magic begin! Press and cut out your trees, stacking them on a parchment-lined pan as you go. Pop the tray in the freezer for at least 30 minutes—this helps them hold their shape when dipped.
3. Coating & Decorating
Line another baking sheet with parchment paper. Melt your white almond bark in the microwave in 30-second intervals, stirring in between, until smooth.
Working quickly (because almond bark waits for no one), dip each frozen tree into the melted coating. Tap gently to remove excess and set the trees on your pan.
While the coating is still soft, sprinkle with green sanding sugar for that classic Little Debbie sparkle.
Next, melt your red candy melts, transfer to a piping or zip-top bag, snip the corner, and drizzle your signature red stripes.
Stand back and admire your work. You basically just became Santa’s sous chef.
Tips for Perfect Copycat Little Debbie Christmas Tree Cakes
- Freeze your trees longer if they feel fragile. No shame—holiday baking should be stress-free!
- If your almond bark thickens, microwave it for 10–15 seconds to revive it.
- Don’t skip the extra egg yolk. It gives the cake that soft, snack-cake texture.
- Messy drizzle? Call it “artistic expression.”
- Need gluten-free? Use your favorite GF yellow cake mix—it works beautifully.
And here’s a real-life tip from my kitchen: When I made these last year, I left a few on the counter to cool and my kids circled the pan like little sugar-hungry elves. These cakes saved me that week—between work, holiday chaos, and school events—because they were a cute, quick treat I could grab for class parties without a bakery run.
FAQs About Christmas Tree Cakes
Can I use a different cake flavor?
Absolutely! While yellow cake tastes closest to the classic Copycat Little Debbie Christmas Tree Cakes, white cake or even spice cake work wonderfully.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 5 days. They also freeze well for up to 3 months.
Can I make these without a tree cutter?
Totally. You can cut simple triangles with a knife—they’ll still look adorable and festive.
Can I use white chocolate instead of almond bark?
You can, but almond bark melts smoother and coats more evenly. White chocolate tends to seize up unless you’re careful.
Can I make these ahead for a holiday party?
Yes! Freeze the undipped trees, then dip and decorate the day you need them. They taste freshly made.
Bringing Holiday Joy With Homemade Christmas Tree Cakes
These Christmas Tree Cakes are more than a dessert—they’re a moment of holiday nostalgia you get to recreate in your own kitchen. They’re soft, sweet, whimsical, and packed with that homemade warmth we all crave during the busiest season of the year. And best of all? They give you the fun of Copycat Little Debbie Christmas Tree Cakes with a flavor that feels extra cozy and made-with-love.
Make a batch, share them with friends and neighbors, tuck them into lunch boxes, or save a few for a quiet moment with hot cocoa. However you enjoy them, these little cakes bring magic to the table—one adorable tree at a time.
Ready to bake some holiday cheer? Your apron is calling.
More Festive Treats to Keep the Holiday Magic Going
If you loved whipping up these Christmas Tree Cakes, I’ve got even more holiday goodies you won’t want to miss. These treats are fun, festive, and absolutely perfect for sharing—or sneaking a little “me-time” bite when the house finally gets quiet.
- Keep the sweet vibes going with these colorful, swirly Christmas Pinwheel Cookies—a guaranteed hit for cookie trays and holiday parties.
- If you can’t get enough of that Little Debbie nostalgia, don’t miss the ultra-creamy, dessert-dip version: Little Debbie Christmas Tree Cake Dip. Trust me, it disappears fast!
- Craving something rich, minty, and melt-in-your-mouth easy? This Peppermint Swirl Fudge is a no-bake dream for busy days.
- And for a soft, frosted, can’t-stop-at-one kind of treat, these Christmas Sugar Cookie Bars are pure holiday comfort.
Feel free to explore them next—they’re all cozy, colorful, and guaranteed to bring even more cheer to your kitchen!
Print
Christmas Tree Cakes
- Total Time: 40 minutes
- Yield: 10–14 Christmas Tree Cakes (depending on cutter size) 1x
Description
These homemade Christmas Tree Cakes are a festive, nostalgic holiday treat inspired by the classic Little Debbie version. Soft yellow cake, fluffy marshmallow filling, and a smooth white chocolate coating come together to create the perfect Christmas dessert. Fun to decorate, easy to make, and absolutely adorable for parties, gifting, or holiday snacking!
Ingredients
For the Cake
1 box yellow cake mix (15.25 oz)
3 eggs + 1 egg yolk
1 cup milk
½ cup salted butter, melted
For the Filling
1 jar marshmallow fluff
¾ cup salted butter, softened
1 cup powdered sugar
2 tablespoons milk
For the Coating & Decorations
White almond bark
Red candy melts
Green sanding sugar (optional)
Instructions
Preheat the oven to 350°F. Line a jelly roll pan with parchment paper.
In a large mixing bowl, combine yellow cake mix, eggs, egg yolk, milk, and melted butter. Mix until smooth.
Spread the batter evenly into the prepared pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
In a medium bowl, beat together the marshmallow fluff, softened butter, and powdered sugar until well combined. Add milk and whip until light and fluffy.
Lift the cooled cake from the pan using the parchment paper. Cut the cake in half (short direction).
Spread the filling across one half of the cake. Place the other half on top, creating a cake sandwich.
Use a Christmas tree–shaped cookie cutter to cut out tree cakes. Place them on a parchment-lined baking sheet and freeze for 30 minutes.
Melt white almond bark in the microwave in 30-second intervals at half power until smooth.
Dip each chilled tree into the melted almond bark, tapping off excess. Place on parchment and sprinkle with green sanding sugar.
Melt red candy melts and transfer to a piping or zip-top bag. Snip the corner and drizzle over the trees to create stripes.
Allow coating to fully harden, then serve and enjoy!
Notes
Freezing the trees before dipping helps them hold their shape.
If the almond bark thickens, microwave again for 10–15 seconds.
A triangle shape can be cut with a knife if you don’t have a tree cutter.
These cakes freeze well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Christmas Tree Cake (approx.)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 45 mg