Little Debbie Christmas Tree Cake Balls
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One of my favorite things about “holiday baking” is actually the recipes that don’t require any baking at all. These Little Debbie Christmas Tree Cakes turn into the most delicious little cake balls with almost no work, and they never last long once people figure out what they are.
It’s a fun, easy way to turn a classic Christmas snack cake into a homemade dessert without the stress.
I’ve worked with Little Debbie snacks a lot over the years when making things like my Christmas Tree Cake Dip and even my Little Debbie Swiss Rolls Dip, so I already knew these cakes would hold their shape without getting gummy or falling apart.
This recipe is fast and honestly feels almost too easy. You’re basically taking the iconic Christmas tree snack cakes we all grew up with and turning them into bite-sized truffles with a white chocolate shell, red drizzle, and a sprinkle of green sugar.
If you’ve ever made my Red Velvet Cake Balls or even the Copycat Starbucks Cake Pops, the process feels familiar, but the Christmas Tree Cakes make it even simpler since the frosting is already in the mix.
Ingredients and Notes
- 10 Little Debbie Vanilla Christmas Tree Cakes Use the normal 8.62 oz boxes with five cakes inside. The frosting stripe helps everything mix down evenly.
- 4 ounces cream cheese, softened Just enough to pull the mixture together without making it too soft.
- 12 ounces vanilla almond bark Melts smooth and sets fast once it hits the cold cake balls.
- 12 red candy melts You only need a handful for drizzling.
- Green sanding sugar
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How to Make Christmas Tree Cake Balls
Clear space in your freezer so a baking sheet can sit flat. Line the sheet with parchment paper.
Unwrap all ten Christmas Tree Cakes and add them to a stand mixer. Mix for about five seconds to break them apart, then add the softened cream cheese.
Blend until the mixture is smooth and evenly combined.
Use a tablespoon portion scoop to roll the mixture into balls.
Set each one onto the lined baking sheet and freeze for one hour so they become solid.
Melt the almond bark following the package directions. Dip each frozen cake ball into the warm coating and place it back onto the wax paper.
Because they’re frozen, the shell hardens almost instantly and keeps the bites looking neat.
Melt the red candy melts, transfer to a small resealable plastic bag, and snip a tiny corner.
Drizzle over one or two bites at a time and immediately sprinkle with green sanding sugar so it sticks before the drizzle hardens.
Let everything stand until fully set, or move the tray to the fridge to speed it up. They keep well in the fridge and always look cute on a holiday dessert board.
I like pairing them with something scoopable, like my Gingerbread Dip or Oatmeal Creme Pie Dip, and the whole tray goes quickly.
Storage of leftover cake balls
Refrigerate any leftovers in a sealed container. They stay fresh for about five days, and the coating helps keep them from drying out.
Little Debbie Christmas Tree Cake Balls
Ingredients
- 10 Little Debbie Vanilla Christmas Tree Cakes normal size, from the 8.62 oz 5-count boxes
- 4 ounces cream cheese softened
- 12 ounces vanilla almond bark
- 12 red candy melts
- Green sanding sugar
Instructions
- Clear enough space in your freezer for a baking sheet or cutting board. Line it with parchment paper and set aside.
- Unwrap all 10 Christmas Tree Cakes and place them in the bowl of a stand mixer. Mix for about 5 seconds to break them apart.
- Add the softened cream cheese to the mixer and beat until the mixture is completely smooth and evenly combined. Do not overbeat. The mixture should feel soft but firm enough to roll.
- Use a tablespoon-size scoop to portion and roll the mixture into balls. Place each one on the prepared baking sheet.
- Freeze the rolled cake balls for 1 hour so they are firm enough for dipping.
- Heat the almond bark according to the package directions until smooth.
- Remove the cake balls from the freezer and dip each one into the melted almond bark. Place each coated ball back onto the wax paper. The coating will harden quickly because the balls are frozen.
- Melt the 12 red candy melts according to package instructions. Transfer to a small resealable plastic bag and snip off a tiny corner. Drizzle over one or two cake balls at a time, then immediately sprinkle with green sanding sugar so it sticks before the drizzle firms up.
- Let the cake balls stand at room temperature until completely set, or move the tray to the refrigerator to speed up the process.
- Store leftover christmas cake balls in a sealed container in the refrigerator.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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