Ingredients
Scale
- 10 to 12 Little Debbie Christmas Tree Cakes (one or two boxes depending on pan size)
- 1 box (15.25 oz) White or Yellow Cake Mix
- 3/4 cup Unsalted Butter, melted
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. This ensures that the gooey cake base doesn’t stick to the bottom and makes clean-up much easier later on.
- Unwrap the Little Debbie Christmas Tree Cakes and arrange them in a single layer at the bottom of the prepared baking dish. You can leave them whole for a chunky texture or break them into large bite-sized pieces to cover the gaps more evenly. The cream filling and chocolate coating will melt during baking to create a rich sauce.
- Sprinkle the dry cake mix evenly over the top of the snack cakes. Use a fork or a spatula to spread the powder so it covers all the cakes. Do not mix it into the cakes; you want it to sit right on top to create that signature dump cake crust.
- Pour the melted butter slowly over the dry cake mix. Try to cover as much of the dry powder as possible to avoid “floury” spots. Place the dish in the oven and bake for 35 to 40 minutes, or until the top is golden brown and the edges are bubbling. Remove from the oven and let it sit for 5 to 10 minutes before serving to allow the internal juices to set.
- Cook Time: 50 minutes