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