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Christmas Tree Cake

Christmas Tree Cake

Turn an ordinary rectangular cake into a festive Christmas memory. You'll find few cakes that are easier to decorate!



  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Make and cool cake as directed on box for 13 x 9-inch pan.
  2. Freeze cake uncovered 1 hour for easier frosting. From the middle of one short side, make a diagonal cut to each corner on opposite side, making 3 triangular pieces. Make tree shape by arranging 2 outer pieces with straight 13-inch sides together on foil-covered tray, cutting board or cardboard; frost top. Place remaining center piece on top.
  3. Frost sides and top of cake. Press candy cane pieces in end of tree to make trunk. Sprinkle with colored sugar to look like boughs. Arrange gumdrops on cake to look like lights or ornaments. Store loosely covered at room temperature.

    Christmas Tree template

Yield: 12 servings

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 13 x 9-inch pan.

Special Touch: Want a green Christmas tree? Tint frosting by stirring in a few drops of green food color before frosting the cake. Create “tinsel” by sprinkling frosting with gold edible glitter.

Purchasing: Walk the aisles of a cake decorating supply store to find fun “ornaments” for your cake!

Nutrition Information: 1 Serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 2 1/2g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 25g); Protein 1g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%

Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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