Ingredients
Scale
- 2 boxes (10-12 cakes) Little Debbie Christmas Tree Cakes (Vanilla or Chocolate)
- 1 jar (12 oz) High-quality caramel dessert sauce
- 1 box (15.25 oz) White or Yellow Cake Mix
- 1 cup (2 sticks) Unsalted butter, thinly sliced or melted (standard dump cake binder)
- Optional: Festive sprinkles or sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray. Take your Little Debbie Christmas Tree Cakes out of their wrappers and arrange them in a single layer at the bottom of the dish. You can leave them whole for a chunky texture or break them into large pieces to fill the gaps. Make sure the bottom of the pan is mostly covered by these iconic festive treats.
- Open your jar of caramel sauce and drizzle it evenly over the top of the Christmas Tree Cakes. Use a spatula to spread it slightly if needed, ensuring every cake gets a generous coating of caramel. This layer acts as the “glue” that melts into the cakes, creating a rich, sticky pudding-like consistency as it bakes in the oven.
- Sprinkle the dry cake mix evenly over the caramel-covered cakes. Use a fork to level the surface, but do not stir the ingredients together—the beauty of a dump cake lies in its layers! Once the dry mix is level, place the thin slices of butter across the entire top, covering as much of the dry powder as possible. Alternatively, pour melted butter slowly and evenly over the top to ensure no dry spots remain.
- Place the dish in the center rack of the oven and bake for 35 to 40 minutes. You are looking for the top to turn a beautiful golden brown and for the caramel to bubble up slightly around the edges. Once finished, remove the cake from the oven and let it sit for at least 10 minutes. This resting period allows the caramel to thicken and the flavors to meld, making it much easier to scoop and serve.
- Cook Time: 50 minutes