• Cooking Time:
  • Servings:
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Courtesy of Sandra Lee


  • 2 boxes (14.5-ounce) gingerbread cake and cookie mix, Krusteaz®
  • 2 cups water
  • 2 eggs
  • 1 can (16-ounce) cream cheese frosting, Betty Crocker®
  • Decorations: Wooden nutcrackers and wrapped presents


  • Pre-heat oven to 350 degrees.
  • Grease and flour two 8-inch-round cake pans.
  • Combine both mixes, eggs, and water in a large mixing bowl.
  • Stir until just moistened.
  • Divide batter equally between two pans.
  • Bake for 25-35 minutes, or until a toothpick inserted into center of cakes comes out clean.
  • Allow to cool completely for 20 minutes.
  • Frost the top of one of the cake layers with a quarter can of frosting.
  • Nutcracker Toy
  • Place second layer on top.
  • Frost the entire cake with remaining frosting.
  • Decorate outside rim of cake with wrapped presents.
  • Top with wooden nutcrackers.
  • Prep time: 5 minutes
  • Baking time: 25-35 minutes
  • Serves 10-12 slices

Categories: Cake  Christmas  Dessert 
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