Little Debbie Christmas Tree Cake Truffles

The first crumble is softer than it looks: the cakes bring their own icing and filling into the bowl, so the mixture turns from loose crumbs into something that presses together between your fingers. That built-in sweetness is what makes Little Debbie Christmas Tree Cake Truffles taste like the familiar snack cake instead of a plain cream cheese ball. I keep the frosting and filling in every crumb, then let the cream cheese pull everything into a shape that’s easy to roll.

These truffles are happiest when the mixture is evenly combined and the centers are cold before they meet the coating. I use my hands to mix because I can feel when the cream cheese has disappeared into the cake, and I can portion each ball without compacting it too hard. A smooth white shell and a little red-and-green crunch finish each bite, with the soft cake center tucked underneath.

Why the Cake Icing and Filling Belong in the Bowl

It’s easy to think of the icing as something to scrape away before crumbling snack cakes. Here, it’s part of the truffle mixture. The filling and icing add moisture and sweetness throughout the crumbs, while the softened cream cheese helps those crumbs hold together. Remove the icing or filling and you change both the balance and the texture of the center.

That matters most when you roll the mixture. You’re looking for a soft, cohesive scoop that holds its shape when squeezed, not dry crumbs that fall apart or a dense ball packed tight. Crumbling the cakes with their icing and filling still attached lets the mixture come together evenly. Then use a gentle hand when rolling: compact enough to make a round, but not so firmly that the centers feel heavy. The finished truffle should give you a tender cake center beneath its candy shell.

The Ingredients That Make These Taste Like Tree Cakes

• Little Debbie Christmas Tree Cakes — These snack cakes supply the recognizable flavor, icing, and filling in one ingredient. Keep all of those parts in the mixture; there isn’t a direct substitute that gives the same center. The individually wrapped cakes are easy to crumble once unwrapped, and no extra cake crumbs or sugar are needed.
• Cream cheese — This binds the cake crumbs and gives the centers their soft, rich texture. Start with it softened so it mixes evenly by hand rather than leaving firm pockets through the crumbs. Use a block of cream cheese, not a spreadable tub product; a different form may not give the mixture the same body. There’s no useful omission here, since the cakes alone won’t make this same truffle mixture.
• White candy melts — Candy melts create the coating that firms around the chilled centers. A standard bag of white candy melts works; choose the coating for its easy-to-dip consistency rather than looking for a particular premium brand. There isn’t a tested one-for-one coating swap in this version, so stick with candy melts for the smooth shell.
• Red and green holiday sprinkles — The sprinkles add the familiar holiday finish and a little crunch against the smooth coating. Add them while the coating is still wet so they stay in place. The colors are part of the look, so a mixed red-and-green holiday blend is the simplest fit.

From Snack Cake Crumbs to a Smooth Candy Shell

Make a Crumb Mixture That Holds Together

Line a 13×18-inch rimmed baking sheet with parchment paper, then unwrap the cakes and crumble them into a large bowl. Include the icing and filling as you break the cakes down; the mixture should look like fine, moist crumbs rather than separated cake and frosting pieces. Add the softened cream cheese and mix with your hands until it’s evenly distributed. The mixture is ready when a squeezed handful holds together without loose crumbs falling away.

Portion and Chill the Centers

Roll the mixture into 30 balls, using about 1 1/2 tablespoons for each one. Keep the portions close in size so they chill and coat at a similar pace. Arrange them on the parchment-lined baking sheet with a little room between them. Refrigerate for at least 1 hour, until the balls feel firm; soft centers are harder to dip neatly.

Melt the Candy Coating Gently

Put the white candy melts in a large microwave-safe bowl and heat them at 50% power in 30-second intervals. Stir between each interval, even if the pieces still look partly solid, because the warmth already in the bowl helps finish melting them. Stop when the coating is smooth. High power or skipping the stirring can leave you with unevenly melted candy instead of a fluid coating.

Dip, Decorate, and Let the Shell Set

Dip each chilled truffle in the melted candy, then return it to the prepared baking sheet. Add the holiday sprinkles right away, before the candy coating has a chance to set. Work through the truffles while the coating is smooth enough to dip into. Let them stand at room temperature for 20 to 30 minutes, until the shell is firm, then store them in an airtight container in the refrigerator.

Two Ways to Change the Size or Finish

Questions That Come Up While Making Christmas Tree Cake Truffles

Little Debbie Christmas Tree Cake Truffles

Little Debbie Christmas Tree Cake Truffles combine crumbled Christmas Tree Cakes and cream cheese into soft, cake-filled centers coated in white candy melts. Chill the truffles until firm, then decorate with red and green holiday sprinkles for a festive finish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling and setting 1 hour hr 25 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 30 servings

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

For the truffles

• 2 box (10.2 oz) Little Debbie Christmas Tree Cakes 5 cakes per box
• 1 block (8 oz) cream cheese softened

For the coating

• 2 bag (12 oz) white candy melts
• 2 tbsp red and green holiday sprinkles

Equipment

• 1 13x18-inch rimmed baking sheet
• 1 microwave

Method

 

Make the truffles

1. Line a 13x18-inch rimmed baking sheet with parchment paper.
2. Unwrap the cakes and crumble them into a large bowl, including their icing and filling.
3. Add the cream cheese and mix with your hands until evenly combined and the mixture holds together when squeezed.
4. Roll the mixture into 30 balls using about 1 1/2 tablespoons of mixture for each.
5. Arrange the balls on the prepared baking sheet.
6. Refrigerate for at least 1 hour, until firm.

Coat and decorate the truffles

1. Place the candy melts in a large microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring between each, until smooth.
2. Dip each chilled truffle in the melted candy and let excess coating drip back into the bowl.
3. Return each truffle to the baking sheet and immediately add sprinkles before the coating sets.
4. Let the truffles stand at room temperature for 20 to 30 minutes, until the coating is firm.
5. Refrigerate in an airtight container for up to 5 days.

Notes

For neat dipping, chill the truffles until firm before coating. Refrigerate in an airtight container for up to 5 days; they can also be frozen in an airtight container for up to 2 months. A straightforward dietary swap may not work well because the packaged cakes are the main ingredient.