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Little Debbie Christmas Cake Balls

Little Debbie Christmas Cake Balls turn Christmas Tree Cakes and cream cheese into soft, festive bites coated in white chocolate. A red candy drizzle and green sanding sugar make them easy to decorate for the holidays.
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Prep Time 20 minutes
Chilling 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the cake balls
  • 1 package (10.5 oz) Little Debbie Christmas Tree Cakes 5 cakes
  • 4 oz cream cheese softened
For the coating
  • 12 oz white chocolate melting wafers
For the decoration
  • 2 oz red candy melts
  • 1 tbsp green sanding sugar

Equipment

  • 1 rimmed baking sheet
  • 1 microwave

Method
 

Make the cake balls
  1. Line a rimmed baking sheet with parchment paper.
  2. Crumble the cakes into a large bowl.
  3. Mix in the cream cheese until the mixture is evenly combined and holds together when pressed.
  4. Scoop the mixture into 20 portions, about 1 tablespoon each.
  5. Roll the portions into balls and arrange them on the prepared baking sheet.
  6. Refrigerate the balls for 30 to 45 minutes, until firm.
Coat the cake balls
  1. Microwave the white chocolate wafers in a microwave-safe 2-cup measuring cup in 20-second bursts, stirring each time, until smooth.
  2. Dip each chilled ball in the melted wafers.
  3. Lift each ball out with a fork and tap off the excess.
  4. Return the coated balls to the lined sheet.
Decorate the cake balls
  1. Microwave the red candy melts in a small microwave-safe bowl in 20-second bursts, stirring each time, until smooth.
  2. Drizzle the red candy melts over the coated balls.
  3. Immediately sprinkle the balls with the sanding sugar.
  4. Refrigerate for 20 to 30 minutes, until the coating is set.
  5. Store the cake balls in an airtight container in the refrigerator.

Notes

For neat dipping, make sure the cake balls are firm and tap off excess coating before returning them to the sheet. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free variation, use gluten-free holiday snack cakes.