As you'll see in this how-to video, these festive Christmas tree cakes are a snap to make. Bonus: You don't have to untangle any lights to decorate them!
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1/4 tsp. green gel food coloring
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
16 peppermint sticks (3 inch)
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
assorted Christmas candy
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Let's Make It
Heat oven to 350°F.
Prepare cake batter as directed on package; tint with food coloring. Pour evenly into 2 greased and floured 9-inch round pans.
Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely.
Beat cream cheese and powdered sugar with mixer until well blended. Stir in COOL WHIP with whisk. Spread onto tops and sides of cakes.
Cut each cake into 8 wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients.
With their built-in portion control, these cakes make great holiday treats!
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.