Ingredients
Scale
- 2 boxes (approx. 12 cakes) Little Debbie Christmas Tree Cake Rolls
- 1 box (15.25 oz) White Cake Mix
- 3/4 cup Unsalted Butter, melted (or thinly sliced)
Instructions
- Preheat your oven to 350Ā°F (175Ā°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a light coating of butter to ensure the cake doesn’t stick. Unwrap all of the Little Debbie Christmas Tree Cake Rolls. Use a knife to chop the cake rolls into 1-inch chunks. Spread the chopped cake pieces evenly across the bottom of the prepared baking dish. These cakes already contain frosting and cream filling, which will melt down to create a delicious, gooey base layer.
- Sprinkle the dry white cake mix evenly over the layer of chopped cake rolls. Do not mix the layers together; the “dump” method relies on the dry mix sitting on top. Once the cake mix is level, pour the melted butter slowly and evenly over the entire surface. Try to cover as much of the dry powder as possible. If you prefer, you can use very thin slices of cold butter placed in rows to cover the surface, which helps create a crispier, cobbler-like topping.
- Place the baking dish in the center rack of the oven. Bake for 30 to 35 minutes, or until the top is golden brown and the edges are bubbling. If you notice any dry spots of cake mix halfway through baking, you can gently pat them down with a spoon to help the butter absorb. Once finished, remove from the oven and let it sit for at least 10 minutes before serving. This allows the internal filling to set slightly so it isn’t too runny. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cook Time: 45 minutes