Holiday Nutcracker Cake
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Why I Love This Recipe
Courtesy of Sandra Lee
Ingredients You'll Need
2 boxes (14.5-ounce) gingerbread cake and cookie mix, Krusteaz®
2 cups water
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.
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