Name: Copycat Little Debbie Christmas Tree Cakes Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 13.25 ounce box yellow cake mix; 3 large eggs; 1 large egg yolk; 1 cup whole milk; ½ cup melted butter; 7 ounces marshmallow fluff; ¾ cup butter, room temperature; 2 cups powdered sugar; 2 tablespoons whole milk; 1 pound white almond bark; 1 cup red candy melts; Green sanding sugar

There’s something magical about that festive little treat with perfectly layered cake and fluffy filling, all shaped like a Christmas tree. That's why I’m excited to share this Copycat Little Debbie Christmas Tree Cakes Recipe—it’s truly a delightful holiday classic you can make right in your own kitchen.

A close-up view of a white Christmas tree shaped cookie covered with smooth white icing sprinkled with small green sugar crystals, decorated with wavy red icing lines across the surface. The cookie is placed on a stack of white plates with other similarly decorated cookies visible in the background. The background has a soft white marbled texture, and the scene includes a blurred white cup behind the plates. The overall look is clean, festive, and bright, emphasizing the holiday colors of red, green, and white. Photo taken with an iphone --ar 2:3 --v 7

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 tried buying these Christmas tree cakes, but nothing beats the satisfaction of baking them yourself and getting that fresh homemade flavor that packs a punch. Plus, they’re fun to make and share, perfect for holiday gatherings or a cozy treat with a cup of cocoa.

Authentic Taste: This copycat version nails the creamy marshmallow filling and soft yellow cake texture you remember from the store.
Customizable: From sanding sugar to candy stripes, you get to decorate and make them uniquely yours every time.
Kid-Friendly Activity: Kids love helping shape and decorate the cakes, making baking extra festive and fun.
Perfect for Gifting: These little trees make charming homemade gifts that feel personal and thoughtful.

A close-up view of a small, two-layer yellow cake piece with a thick layer of white frosting between and around the layers; the top edge is coated with a smooth red layer that drips slightly over the sides, and tiny green sprinkles dot the white frosting near the bottom. A woman's hand gently holds the cake piece against a soft, out-of-focus white marbled surface with red and white striped patterns blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Copycat Little Debbie Christmas Tree Cakes Recipe plays a role in getting that perfect combo of moist cake, fluffy filling, and smooth coating. I always keep these on hand during the holidays—and here’s why.

Flat lay of a small white ceramic bowl filled with smooth yellow cake mix powder, three whole uncracked brown eggs, a small white ceramic bowl with whole milk, a small white ceramic bowl with melted golden butter, a small white ceramic bowl with fluffy white marshmallow fluff, a small pile of soft room-temperature butter, a small white ceramic bowl of powdered sugar, a small white ceramic bowl with white almond bark chunks, a small white ceramic bowl with bright red candy melts, and a small mound of vibrant green sanding sugar, all arranged with perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yellow Cake Mix: Convenient and consistent—it gives a tender crumb base every time without fussing over from-scratch batter.
Eggs: They add richness and help bind the cake for that soft, sturdy texture you want.
Whole Milk: Adds moisture and keeps the cake tender.
Melted Butter: Brings a buttery flavor that enhances the cake’s overall taste.
Marshmallow Fluff: Key to replicating that iconic light, sweet filling in the middle layers.
Powdered Sugar: Sweetens and thickens the filling to the perfect spreadable consistency.
White Almond Bark: Melts smoothly and hardens with a shiny finish—ideal for coating the cakes.
Red Candy Melts: For the festive wavy stripes that make these trees instantly recognizable.
Green Sanding Sugar: Adds a sparkling, snow-dusted look that’s just so fun and pretty.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding a personal touch when making this Copycat Little Debbie Christmas Tree Cakes Recipe. Sometimes I swap the green sanding sugar for colored sprinkles or mix a little peppermint extract into the filling for a holiday twist. You can easily adjust to your family’s tastes!

Variation: One year, I swapped out the marshmallow fluff for cream cheese frosting, and it was a deliciously tangy surprise that everyone adored.

Step-by-Step: How I Make Copycat Little Debbie Christmas Tree Cakes Recipe

Step 1: Prep and bake the base cake layer

Preheat your oven to 350°F and line a 16x12-inch jelly roll pan with parchment paper, lightly greased so it doesn’t slip around. Make sure to clip the parchment edges with binder clips if you have them—this keeps everything neat while you spread the batter. In a big bowl, whisk the yellow cake mix, eggs, egg yolk, milk, and melted butter until there are no lumps. Spread the batter evenly with an angled spatula so you get a nice thin layer. Bake for 12 to 15 minutes, and watch carefully so the cake doesn’t dry out—when a toothpick comes out clean or with moist crumbs, it’s ready. Let it cool thoroughly before moving on, or your filling might melt!

Step 2: Whip up that dreamy marshmallow filling

While the cake cools, start on the filling. In a medium bowl, beat together the marshmallow fluff, softened butter, and powdered sugar using a hand mixer until smooth. Adding the whole milk last, whip everything on high for 1-2 minutes until the mixture is light, fluffy, and spreadable—not too stiff, not too runny.

Step 3: Assemble and chill the cake layers

Carefully slice the cooled cake in half horizontally to create two layers. Spread the marshmallow filling evenly over one half, then gently press the other half on top. To make cutting out the trees easier, I like to pop the cake sandwich into the freezer for about 30 minutes—this firms up the layers so you get clean cuts without the filling squishing out.

Step 4: Cut, coat, and decorate your trees

Using your tree-shaped cookie cutter, carefully stamp out the cakes and place them on parchment paper. Chill these filled trees in the freezer for another 30 minutes while you melt the white almond bark. Melt it in 30-second bursts, stirring so it stays smooth and doesn’t scorch. Dip each tree fully in the almond bark coating, tap off the excess, then sprinkle the green sanding sugar on immediately—you want that sugar to stick before the coating hardens. Melt the red candy melts next, thinning with a small bit of coconut oil if necessary, then pipe on fun wavy stripes with a small corner cut from a sandwich bag. Let everything set, and you’re done!

Top Tip

I’ve learned that the secret to those clean, crisp tree shapes is the chilling steps. Freezing your assembled cake layers before cutting makes all the difference and helps the filling behave—trust me, it saves a lot of frustration!

Use binder clips: Holding the parchment paper firmly in the pan means a smooth batter spread and easier removal of the baked cake.
Don’t skip chilling: Chilling both before and after cutting keeps the layers intact and makes coating simpler.
Melt coatings gently: Heating almond bark and candy melts gradually and stirring well ensures silky smooth dipping and decorating.
Pipe with precision: Using a sandwich bag with a small corner cut gives you better control for those festive red stripes.

How to Serve Copycat Little Debbie Christmas Tree Cakes Recipe

Christmas Tree Cakes - Serving Suggestion

Garnishes

I usually stick with green sanding sugar on the "leaves" for that sparkly effect—it catches the light beautifully. Sometimes I sprinkle a few edible pearl "ornaments" on top or add mini candy dots for an extra festive pop. It’s those little details that turn these cakes from cute to wow!

Side Dishes

These trees are the star of the snack table, but I like pairing them with warm drinks—think spiced hot cocoa or eggnog—to complement their sweetness. If you want to add some savory, a cheese and charcuterie board nearby balances the holiday spread nicely.

Creative Ways to Present

One year, I arranged the trees upright on a festive platter with fresh rosemary sprigs scattered around to mimic pine branches—everyone loved how it looked like a mini forest! You could also display them in a clear glass jar or stack them on a tiered cake stand for a charming centerpiece.

Make Ahead and Storage

Storing Leftovers

After decorating, store the cakes in an airtight container at room temperature if you plan to eat them within three days. For longer storage, refrigerate—they’ll keep well for up to five days but might lose a little softness in the cake layer.

Freezing

I’ve successfully frozen these cakes wrapped tightly in plastic wrap and stored in a freezer-safe container for up to a month. Just thaw them in the fridge overnight before serving to avoid any moisture buildup on the coating.

Reheating

Since these are best served chilled or at room temp, reheating isn’t necessary. However, if your coating feels too firm from being refrigerated, letting them sit out for 15-20 minutes will soften them slightly without melting the decorations.

Frequently Asked Questions:

Can I make this recipe from scratch instead of using cake mix?

Absolutely! While the cake mix is convenient and reliable, you can bake a classic yellow sponge cake from scratch if you prefer. Just ensure it's thin and firm enough to hold the filling and shape without crumbling.

What can I substitute for marshmallow fluff in the filling?

If you don’t have marshmallow fluff, try using whipped cream combined with a bit of powdered sugar and a touch of vanilla extract. Some people use cream cheese frosting as a tangier alternative, which pairs nicely with the cake.

How do I prevent the coating from cracking?

Make sure to cool the coated trees completely on parchment until the coating sets at room temperature. Sudden temperature changes or stacking coated cakes before they're fully set can cause cracking, so patience here really helps!

Can I use other shapes besides trees?

Definitely! Feel free to use any cookie cutter shapes you like, such as stars, bells, or snowflakes. Just remember that larger shapes might require more filling and coating, so adjust your quantities accordingly.

Final Thoughts

Making this Copycat Little Debbie Christmas Tree Cakes Recipe has become one of my favorite holiday traditions—it’s such a rewarding treat to share. Once you try your hand at these, I’m sure you’ll want to make them year after year, just like me. Give yourself the joy of baking something nostalgic and festive, and I promise it’ll taste even better knowing you made it with your own hands.