8 Easy Boxed Cake Mix Christmas Recipes for Holiday Desserts

A boxed cake mix cuts down on measuring, so you can spend less time prepping and more time enjoying the holidays. With a few seasonal add-ins, you can turn it into festive cookies, crinkle cookies, bars, a cranberry-swirl loaf, or a shareable cake.

Each recipe includes clear, step-by-step directions. Follow its listed measurements and pan-specific baking instructions for the best results, then start with these easy holiday desserts.

Easy Boxed Cake Mix Christmas Recipes for Holiday Desserts

These four cake-mix cookie recipes bring color and seasonal flavor to cookie trays and casual holiday gatherings. Each starts with a short ingredient list, so you can bake a few different varieties without making several batches of scratch dough. If you want more seasonal inspiration, try our easy gluten-free Christmas cookies.

1. Peppermint Bark Cake Mix Cookies

Chocolate cake mix, white chocolate peppermint bark, and crushed candy canes give these cookies a holiday flavor with very little measuring. The peppermint adds a cool finish, so keep the crushed candy light if you want the chocolate to stay in the foreground.

Ingredients: One box devil’s food cake mix, 2 large eggs, 5 tablespoons melted butter, 1 tablespoon melted coconut oil, ⅔ cup chopped white chocolate peppermint bark, and ½ cup crushed candy cane or peppermint candies. The recipe and its baking cues are available in 5 Boys Baker’s peppermint bark cookies.

1. Preheat the oven to 350°F. Stir together the cake mix, eggs, melted butter, and coconut oil until a thick dough forms. Chill it for 10 to 15 minutes.
2. Fold in the chopped peppermint bark and crushed candy. Add the crushed peppermint sparingly, since too much can overpower the chocolate.
3. Scoop the dough onto a lined baking sheet, leaving space between portions. Bake for 4 minutes, then carefully tap the pan on the counter a few times. Return it to the oven for 3 to 4 minutes, until the tops lose their gloss but the centers remain soft.
4. Cool the cookies on the pan for 5 to 10 minutes. Finish with a little extra crushed peppermint, or drizzle with melted chocolate once the cookies have cooled.

2. Chocolate Cool Whip Crinkle Cookies

These soft, fudgy cookies use chocolate cake mix, whipped topping, and an egg for a quick dough. A spoonful of vanilla adds a rounded flavor, while powdered sugar creates the familiar crinkled finish. For the ingredient proportions, see The Kitchn’s Cool Whip cookie recipe.

Ingredients: One 15.25-ounce box chocolate cake mix, 8 ounces thawed frozen whipped topping, 1 large egg, 1 tablespoon vanilla extract, and powdered sugar for coating.

1. Heat the oven to 350°F and line a baking sheet with parchment paper. Stir the cake mix, whipped topping, egg, and vanilla together until no dry mix remains.
2. The dough will be very soft and sticky. Use a small cookie scoop to portion it, then roll each portion generously in powdered sugar. If the dough is too difficult to handle, chill it briefly before scooping.
3. Arrange the coated portions on the baking sheet with room to spread. Bake for about 15 minutes, until the cookies look set and their tops have cracked. The Simple Parent’s chocolate Cool Whip cookies also gives an approximate 15-minute bake time.
4. Let the cookies rest on the pan for a few minutes before moving them to a rack. Their centers are soft when warm, so cooling helps them hold together and keeps the sugar coating intact.

Read also: 8 Traditional Christmas Cake Recipes Without Alcohol for Families

3. Red Velvet Crinkle Cookies

Red velvet cake mix makes it easy to bake cookies with a bold red color and a crackled powdered-sugar coating. Keep the topping generous so the white sugar stands out against the dough. White chocolate chips are an optional addition, but the simple red-and-white finish is festive on its own.

Ingredients: One box red velvet cake mix, 2 eggs, ⅓ cup vegetable oil, and powdered sugar for rolling. These amounts are listed for Eating on a Dime’s red velvet cake-mix cookies.

1. Preheat the oven to 350°F and line a baking sheet with parchment. In a mixing bowl, combine the cake mix, eggs, and vegetable oil until a soft dough forms.
2. If you’d like a little extra sweetness, gently fold in white chocolate chips or a few festive sprinkles. Keep the additions modest so the red velvet flavor and sugar coating remain the focus.
3. Shape the dough into small, even portions. Roll each one in powdered sugar until fully coated, then place the cookies on the prepared sheet with space between them.
4. Bake for 8 to 10 minutes, until the tops have cracked and the cookies look set around the edges. Let them cool on the baking sheet before transferring them to a rack. The centers will firm as they cool, while the powdered sugar stays visible in the cracks.

4. Christmas Sprinkle Cake Mix Cookies

Red and green sprinkles turn a basic white cake-mix cookie into a cheerful addition to a holiday dessert tray. This version uses melted butter for a tender cookie and a small amount of sprinkles inside the dough, with a few extra on top for color.

Ingredients: One box white cake mix, 2 large eggs at room temperature, ⅓ cup unsalted butter, melted, and ¼ cup sprinkles, plus more for topping. The proportions and timing follow Weelicious’s cake-mix sprinkle cookies.

1. Heat the oven to 350°F and line a baking sheet with parchment. Mix the cake mix, eggs, and melted butter until the dough comes together.
2. Fold in the sprinkles gently. Stir just enough to distribute them, since overmixing can make their colors streak through the dough.
3. Scoop the dough into even portions, using about 1 tablespoon per cookie. Place them on the baking sheet with room to spread, then press a few extra sprinkles onto each portion if desired.
4. Bake for 10 to 12 minutes, until the cookies feel dry to the touch. Cool them on the baking sheet for 2 minutes, then move them to a rack to finish cooling before serving.

Read also: 15 Delicious Soup Recipes for Christmas Eve

Four More Easy Christmas Desserts Made with Cake Mix

Cake mix can do more than make cookies. These next treats include shareable bars, a cranberry-swirl loaf, peppermint mocha cake, and warm chocolate dump cake.

5. Chocolate Chip Cake Mix Cookie Bars

These soft bars start with yellow cake mix, then get a boost from chocolate chips. The recipe uses a 9-by-13-inch pan, so the batch is easy to cut and share. For another take on easy cake mix cookie bars, try a version with vanilla and extra chocolate chips.

Ingredients: One box yellow cake mix, 2 large eggs, ½ cup vegetable oil, ⅓ cup water, and chocolate chips.

1. Heat the oven to 350°F and grease or spray a 9-by-13-inch baking pan.
2. In a large bowl, mix the cake mix, eggs, vegetable oil, and water until smooth and no lumps remain. Fold in the chocolate chips.
3. Pour the batter into the prepared pan and spread it evenly into the corners. Bake for about 24 minutes, until the center is set but still slightly soft.
4. Cool the bars in the pan for 20 to 30 minutes before cutting. Cooling helps them hold their shape, so let them rest fully for neater squares.

6. Cranberry Marble Cake Mix Loaf

Cranberry preserves add a tart, festive ribbon to a cake-mix loaf. Use a white or yellow cake mix, and prepare its batter with the eggs, oil, and water listed on the package. Since cake mixes vary, follow the package’s pan and baking directions for the loaf.

1. Prepare the cake batter according to the box directions. Spoon about half into the loaf pan specified on the package.
2. Add a few spoonfuls of cranberry preserves over the batter, keeping them away from the sides of the pan. Cover with the remaining batter, then add a little more preserve on top.
3. Draw a butter knife through the layers in a few gentle curves. Avoid over-swirling, or the cranberry ribbons will blend into the batter instead of staying visible.
4. Bake according to the package directions for the pan, checking the center with a tester near the end of the suggested time. Cool the loaf before slicing so the crumb can set and the cranberry pattern stays distinct.

7. Peppermint Mocha Boxed Cake

Instant espresso powder deepens the chocolate flavor, while peppermint extract brings a cool holiday note. Use a chocolate cake mix and add 1 teaspoon instant espresso powder and ½ teaspoon peppermint extract to the batter. For the frosting, stir another ½ teaspoon peppermint extract into canned chocolate or vanilla frosting.

1. Heat the oven to 350°F. Prepare the batter according to the cake-mix directions, stirring in the espresso powder and peppermint extract.
2. Grease a 9-by-13-inch pan, pour in the batter, and smooth the top. Bake for 25 to 30 minutes, checking the center with a cake tester. The timing is for this pan, so use the tester rather than relying on the clock alone.
3. Cool the cake completely. Meanwhile, mix the extra peppermint extract into the frosting, then spread it over the cooled cake.
4. Sprinkle crushed peppermint candies over the top just before serving. Add them after frosting so the candy stays crisp and colorful.

8. Chocolate Dump Cake with Vanilla Ice Cream

This easy dessert layers devil’s food cake mix with instant chocolate pudding, milk, butter, and chocolate chips. For another holiday variation, our apple cranberry dump cake with cake mix adds fruit and a tart cranberry note.

Ingredients: ½ cup unsalted butter, 1 box (15.25 ounces) devil’s food cake mix, 1 box (3.9 ounces) instant chocolate pudding mix, 1½ cups milk, and 12 ounces chocolate chips.

1. Heat the oven to 350°F. Place the butter in a 9-by-13-inch baking dish and let it melt in the oven as it warms. Carefully remove the dish and spread the butter across the bottom.
2. Sprinkle the dry cake mix over the butter, then add the dry pudding mix. Pour the milk over the top and tilt the pan to help it reach the dry areas.
3. Press gently on any dry spots, then scatter the chocolate chips over the surface. Bake for 35 to 40 minutes, until the top looks set and the center is soft and slightly jiggly, not runny.
4. Let the cake rest briefly, then spoon it into bowls while warm. Serve with vanilla ice cream.

Make Boxed Mix Desserts Look and Taste Holiday-Ready

A few thoughtful choices can help boxed cake mix desserts feel right at home on a Christmas table. Focus on complementary flavors, accurate baking, and simple finishing touches.

Match the mix and add-ins

Choose a cake mix that complements the flavors you plan to add. Chocolate works well with peppermint, while white or yellow cake lets cranberry preserves and festive sprinkles stand out. Measure add-ins carefully, too. Too many chips, candies, or preserves can weigh down a batter or make cookie dough harder to handle.

Bake and finish with care

Preheat the oven fully before baking, and use the pan size named in each recipe. Since ovens and pans vary, check for doneness using the recipe’s visual cues or a tester rather than relying on time alone.

For a polished finish, add crushed peppermint, sprinkles, or a light frosting once baked goods have cooled. Cool cakes and loaves completely before wrapping or frosting them. Make cookies and bars ahead, then store them in an airtight container; for more cake-storage guidance, see Food & Wine’s tips for keeping cake fresh.

Frequently Asked Questions

A few small choices can make cake-mix Christmas desserts easier to bake, store, and serve. These answers cover common questions about ingredients, cookie texture, and make-ahead planning.

Can I use any brand of boxed cake mix?

Most standard boxed cake mixes work, but brands and package sizes can vary. Follow the recipe’s stated box size and ingredient amounts, since changing either can affect the dough or batter.

How do I keep cake mix cookies from spreading too much?

Measure the ingredients accurately, especially the butter or oil, because extra fat can make cookies spread. Chill the dough if the tested recipe recommends it, and place portions on a cool baking sheet rather than one that’s still warm from the oven.

Can I make these Christmas desserts ahead of time?

Yes. Cookies and bars are often convenient to bake ahead, then store as directed in the recipe. Wait to add delicate toppings, such as crushed candy or sprinkles, until closer to serving so they keep their texture and color. For another make-ahead option, see our tips for gingerbread cookies for Christmas baking.

How should I store leftover cake mix desserts?

Let baked desserts cool completely, then keep them in an airtight container. Follow the recipe’s storage directions for frosted treats or desserts with perishable toppings, and use FoodSafety.gov’s food safety guidance when deciding whether a dessert needs refrigeration.

Can I freeze cake mix cookies or bars?

Many plain cookies and bars freeze well. Wrap them tightly, place them in a sealed container, and label it with the dessert name and date; thaw before serving. Frosting and other toppings may change texture after freezing, so freeze undecorated treats when possible.

Conclusion

With a boxed cake mix, a few thoughtful add-ins and simple decorating can turn an easy recipe into a festive Christmas dessert. Pick the one that fits your time and holiday plans, then save or share your favorites for the season.

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