Ingredients
Scale
- 10 to 12 Little Debbie Christmas Tree Cakes (one full box plus a couple extra)
- 1 box (15.25 oz) White Cake Mix
- 2 cups Whole Milk (or heavy cream for extra richness)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter. Unwrap your Little Debbie Christmas Tree Cakes. Take about 8 of the cakes and chop them into bite-sized chunks. Evenly distribute these chunks across the bottom of your prepared baking dish. These pieces will form the flavorful, creamy “poke” base of your dump cake.
- In a medium mixing bowl, whisk together the dry white cake mix and the 2 cups of milk until the mixture is mostly smooth. Do not worry if there are a few small lumps. Carefully pour this liquid batter directly over the chopped Christmas Tree Cakes in the baking dish. Ensure the batter covers the cakes evenly. If you want a more “dump cake” style texture, you can sprinkle the dry mix first and then pour the milk over, but mixing them first ensures a more consistent bake for this specific poke-style version.
- Place the baking dish in the center rack of the oven. Bake for 30 to 35 minutes, or until the top is set and a light golden brown. While the cake is still warm, take your remaining 2 to 4 Christmas Tree Cakes and crumble them over the top as a fresh garnish. This adds a beautiful visual element and a contrast in textures. Let the cake cool for at least 10 minutes before slicing. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cook Time: 40 minutes