Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

Copycat Little Debbie Christmas Tree Cakes

This just might be the most nostalgic copycat recipe I’ve ever made. And of course because everything from scratch is better than store bought, they’re that much more delicious and special. The cake is vanilla forward, fluffy, and tender. The filling is smooth, sweet, fluffy, and delicious. Lastly, the entire coating has that signature texture and will just melt in your mouth.

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

Baking The Cake

I used two Quarter sheet pans to distribute my batter evenly. This is because, once the the cakes have cooled, they are stacked on top of each other with the filling in between the two layers. If you don’t have quarter sheet pans, you can use a standard half sheet pan and cut your finished cake in half to give you the two layers needed.

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer
Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

Making The Perfect Filling

The classic Little Debbie Christmas Tree Cake Filling is marshmallowy, sweet, smooth, fluffy, and pairs perfectly with the cake. That’s why in this recipe we are using a mixture of butter, confectioner’s sugar, vanilla, and marshmallow fluff. This filling is what you will recognize as a whoopie pie filling. But I promise you that as soon as you take a bit into these cakes, it’ll bring you back to your childhood.

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

It’s important to make sure that in the first step of this filling recipe that you cream the butter and marshmallow fluff together until there are no lumps. After you’ve added in the confectioner’s sugar it becomes much harder to work out any lumps so take the time to scrape down the sides of your bowl so you can have the most perfectly smooth filling.

Layering Copycat Little Debbie Christmas Tree Cakes

These tasty little desserts are the most festive, nostalgic and delicious addition to your Holiday season. Let’s go over how they’re layered.

The layers of these cakes before they’re decorated go, cake, filling, cake. To stack the cakes, gently take the cake that isn’t frosted and line it up with the frosted cake. Carefully flip it onto the frosted cake to create the layers.

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer
Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

It’s important to allow the cakes to chill in the freezer for the recommended times in the steps to ensure that the cakes are easier to work with and also don’t fall apart when cut into trees or dipped in the candy melts.

Copycat Little Debbie Christmas Tree Cakes | The Squeaky Mixer

Coating Our Copycat Little Debbie Christmas Tree Cakes

Candy melts with a few tablespoons of coconut oil are going to help get our job done here. Candy melts are sweet and have a thin consistency which makes for the perfect coating for these Christmas cakes. The coconut oil just helps to maintain that thin texture to make our coating at a nice consistency.

More Recipes You May Be Interested In…

copycat tagalong cookies final product top view

Copycat Tagalong Cookies

Posted on
Behind Thin Mints and Samoa Cookies, Tagalong Cookies were always a favorite of mine whenever the Girl Scouts came around. These cookies are made with a simple, tender butter cookie…
Lemon Swiss Roll finished product

Lemon Swiss Roll

Posted on
This Lemon Swiss Roll is a beautiful combination of fluffy vanilla sponge cake rolled up with a sweet, light, lemony whipped cream. These two come together beautifully and of course,…
finished product of the strawberry poptart bars

Strawberry PopTart Bars

Posted on
PopTarts are one of those delicious and nostalgic treats that you remember enjoying as a kid. My life changed when my sister told me to put my PopTarts in the…
finished product of floral linzer cookies

Floral Linzer Cookies

Posted on
Today we are taking the classic and delicious Linzer Cookies and adding a springy, floral twist. Classic Linzer cookies have a shortbread-y cookie sandwiched together between a jam, like strawberry,…
Valentine's Day Spritz Cookies

Valentine’s Day Spritz Cookies

Posted on
Come along with me to bake these adorable and delicious Valentine’s Day Spritz Cookies! These cookies are so tender, buttery, vanilla-forward, and the best part – almost too cute to…
Valentine's Day Sugar Cookie Bars

Valentine’s Day Sugar Cookie Bars

Posted on
These Sugar Cookie Bars are the perfect treat to make for Valentine’s Day this year and are so delicious and easy to make! The best part about these bars aside…

I hope you all enjoy this recipe as much as I do and taste the warmth and nostalgia in every bite! Happy Holidays and thank you all for your interest in my recipes, I am so lucky πŸ™‚


I made Copycat Little Debbie Christmas Tree Cakes and let me tell you they’re AMAZING ❀️ Find the full recipe on my website, link in bio! πŸŽ„ #christmascountdown #cake #christmascake #recipe #santa #recipes #christmasrecipes #thesqueakymixer #littledebbiechristmastreecakes #littledebbie

♬ Christmas Is Coming – DM Production

Copycat Little Debbie Christmas Tree Cakes

4.6 from 64 votes
Recipe by Maddison Koutrouba –


Cooking time


Cook Mode

Keep the screen of your device on.


  • 1 1/4 cups all-purpose flour

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • 1/2 cup unsalted butter, room temperature

  • 1 cup sugar

  • 2 eggs, room temperature

  • 2 1/2 tsp. vanilla

  • 1/2 cup buttermilk, room temperature

  • Filling
  • 1 cup unsalted butter, room temperature

  • 1 cup Marshmallow fluff

  • 3 cups confectioner’s sugar

  • 2 tsp. vanilla extract

  • Decorating
  • 2 1/2 cups white candy melts

  • 3 Tbsp. coconut oil

  • 1/2 cup confectioner’s sugar

  • 1/4-1/2 water (more if needed)

  • 1 Tbsp. green sugar sprinkles

  • 1-2 drops red food dye


  • Preheat the oven to 350 degrees F and line two 1/4 cookie sheet pans with parchment paper and lightly grease with non stick spray. If you don’t have 1/4 cookie sheet pans, use one standard 1/2 sheet pan.
  • In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate, larger bowl, use an electric mixer to beat the butter and and sugar until it is light and fluffy. Mix for 3-5 minutes or until the mixture has lightened in color and is fluffy.
  • Add in the eggs one at a time mixing between each addition. Add in the vanilla.
  • Beginning and ending with the dry ingredients alternate adding in the dry ingredients and buttermilk. Mixing a little bit between each addition.
  • Do not over mix the batter, use a silicone spatula to ensure that everything is combined nice and evenly.
  • Evenly distribute the batter in the cookie sheets then use an offset spatula to spread the batter around evenly.
  • Bake for 10-12 minutes or until the cake is not jiggly and is just golden brown along the edges of the pan.
  • Let the cake sit in the pans for about 5 minutes before flipping them out onto parchment paper. Once you’ve flipped the cakes onto parchment paper, allow them to cool at room temperature and set aside. If you used one 1/2 cookie sheet, cut it in half the short way so you have two equal halves. Let the cakes cool and make the filling in the meantime.
  • To make the filling, use an electric mixer or a stand mixer fit with the paddle attachment to whisk together the butter and fluff. Mix until there are no lumps of butter. Be sure to scrape down the sides of the bowl as you mix.
  • Slowly add in the confectioner’s sugar until everything is nice and evenly combined and there are no lumps. Add in the vanilla.
  • Place one half of the cake onto a cookie sheet fit with parchment paper. This will help us move the cake to the freezer later. Scoop the filling onto one half of the cake then use an offset spatula to spread the frosting out evenly. Top the frosted half of the cake with the other half of the cooled cake. The layers should go; cake, frosting, cake.
  • Transfer this to the freezer and allow to chill for at least one hour.
  • After the cake has chilled for at least one hour, use a tree cookie cutter to cut out as many trees as you can. You should have around 8 trees.
  • Place the trees back onto the cookie sheet fit with parchment paper and allow to chill in the freezer again for at least 2 hours. This step ensures that the cakes won’t fall apart when we coat them later on. Use the scraps as snacks OR combine with a mixer to make the perfect cake pop mixture.
  • Once the cakes have chilled for enough time, combine the confectioner’s sugar, water and red food dye to prepare the red glaze drizzle. Once this is smooth and the perfect shade of red, place this into a piping bag. Set aside.
  • Melt the white candy melts and coconut oil in 30 second intervals mixing between each interval until completely melted and smooth.
  • One at a time, using two forks, gently drop each tree into the candy melts and coat evenly. Allow the excess candy melts to drip off of the trees then place onto a cookie sheet fit with parchment paper. Allow the candy melts to set on the trees for about 30-45 seconds then sprinkle of the green sprinkles. Once the candy melts set, the green sprinkles won’t stick.
  • Use the red icing to pipe the nostalgic lines of red on top of each christmas tree.
  • Enjoy!
  • Storing Copycat Little Debbie Christmas Tree Cakes
  • These cakes should be stored sealed in the fridge and can last up to one week. They can also be stored, sealed in the freezer for up to 2 months.

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I have the white melting wafers from Walmart it says I do not need to add any extra ingredientsβ€” would you still add the coconut oil?

    1. Hi there! I haven’t used Walmart melting wafers so I’m not sure what the exact consistency is like. I suggest melting them down as directed and seeing how the consistency looks. If they’re very thin off the bat then you don’t need to add any coconut oil. If it looks like it’s on the thicker side a bit then go ahead and add a tablespoon or two of coconut oil. The thinner the consistency the more even and smooth finish to coating your little Debbie tree cakes πŸ™‚ I hope this helps!!

  2. This is the stickiest cake I’ve ever worked with. It stuck to everything and I could barely cut a decent, straight edge triangle out of it; let alone a cookie cutter shape. I was so disappointed. Maybe I’ll try again someday, but two wasted batches of these and a huge mess to clean up is more than enough to discourage me.

      1. Hi Taylor! I am sorry to hear this πŸ™ The cakes are easier to work with and less sticky when chilled completely after being in the freezer. You can cut out one or two trees then place the tray back in the freezer for a bit to firm the cake up again. I hope this helps and hope you have a happy holiday season!!

    1. Hi there – I am so sorry to hear this. The cakes will be sticky if they are not completely frozen. Please make sure to chill them in the freezer for at least one hour this makes them easier to work with. You can also freeze them we you cut out each tree so if you cut out one or two trees and the cake starts to soften, you can throw the pan back in the freezer so it’s easier to work with. I really hope you give this recipe another try. Happy holidays!!

    1. Hi there – I do not recommend using self rising flour as the leveling agents added into self rising flour may alter the overall outcome/ texture of the cake. If you can I recommend purchasing all-purpose flour for this recipe πŸ™‚

  3. Could you possibly do a video of you making these step by step please? I work better watching off a video.. Soo excited to make these for my family! Thanks!!

    1. Hi there! I got this cookie cutter yeeearrs ago so I don’t remember where I got it from but a tree cutter anywhere from 3.5″ – 4″ is perfect for this recipe and Amazon is usually my go to place! πŸ™‚

    1. For the cutter, it can be any size you want! Mine’s about 3.5 – 4 inches tall – all cutters are unique.

      As for the white chocolate, you can absolutely use it, but I’d recommend adding coconut oil to make it thinner, smoother, and easier to work with. It could potentially make the cake a bit soggy/not set as well as candy melts would. Totally depends on what chocolate you’re using. Let me know how it goes! πŸ™‚