This Christmas Lasagna Dessert is a delicious layered cake made with a red velvet base, followed by cheesecake and pudding layers topped with whipped topping and festive sprinkles!
Celebrate the season with a fun holiday dessert full of whimsy and wonder for a crowd or potluck parties! It has the vibe of my Red Velvet Poke Cake in its simplicity, but the layers of this lasagna cake take it up a notch.
Table of contents
Christmas Layer Cake
This Christmas lasagna is a stunning cake made with simple ingredients. Easy desserts are exactly what I like during the busy holiday season! This one is layered with individual flavors and textures that allow you to have a bit of everything in one incredibly delicious bite. This sweet treat has easy entertaining in the bag!
The bottom layer is a cookie-like base made with a cake box mix. I’m going to show you how to change the texture with a few simple tweaks. The following layer is a light cheesecake layer flecked with peppermint candies and on top of that is a green pudding layer of creamy pudding followed by the whipped topping and festive sprinkles!
Why we love this recipe
- An easy homemade cake made with shortcuts you’d never expect, which we love!
- Perfect Christmas dessert. The taste of the peppermint, and the colors of the sprinkles and crushed candy has Holiday spirit all over it!
- It’s made with simple ingredients which means it’s budget-friendly, easy to make, and perfect for serving crowds.
- It’s just delicious. Every. Single. Layer.
Ingredients/shopping list
- Red velvet cake mix – You’re not going to follow the directions on the box, but instead the directions as listed in this recipe. You’ll notice there is no added liquid.
- Butter, melted – Will be added to the cake mix instead of the oil that’s usually required. This is part of what will help create a more cookie-type base.
- Egg – As in many baking recipes, the egg acts as a binding agent but gives it moisture and helps with texture.
- Cream cheese – The creamy, tangy base of the “cheesecake” layer.
- Confectioners sugar – This is the sweet aspect added to the cream cheese. The powdered sugar won’t be gritty.
- Crushed peppermint candies – Place all your candies in a Ziploc and smash them with a rolling pin. You can use a food processor if you have one.
- Milk & Vanilla instant pudding – When combined it makes the delicious creamy pudding layer.
- Green gel food coloring – I used gel food coloring because it is much more concentrated and vibrant than liquid food coloring. A little goes a long way. If the liquid is what you have, it will still work.
- Whipped topping – Cool whip is an easy way to go. It’s light, airy, and sweet.
- Holiday colored sprinkles – Any colorful festive sprinkles will do!
How to Make this Recipe
The layers in this cake are made one at a time, so there is a bit of wait time in between each one. There’s nothing complicated about it and the results are well worth the wait!
Step 1: In a large bowl, blend the cake mix, butter, and egg with an electric mixer on low speed. Do not follow the instructions on the box.
Step 2: Pour the batter into a prepared 13 x 9 baking pan and spread evenly in the bottom of the pan. Bake for 15 minutes and cool completely.
Step 3: In a separate bowl, beat the cream cheese and sugar together then add ¼ cup of milk. Stir in the whipped topping and crushed peppermint candies. Spoon mixture over cake layer spread evenly to cover entirely. Chill for 30 minutes.
Step 4: In a third bowl, combine pudding mix and the remaining milk. Drop-in green food coloring until the desired color is reached.
Step 5: Pour the pudding over the cream cheese layer and chill for a minimum of 2 hours until everything has set.
Step 6: Just before serving, spread the whipped topping on top as the final layer, followed by the seasonal sprinkles.
Variations/ Substitutions
- Omit the peppermint candies if preferred.
- Switch the food coloring from green to red or leave the pudding as is.
- I love red velvet for the base of this cake, but you can use whatever flavor you prefer.
- The same goes for the pudding flavor. Play around the whatever you like.
- Instead of sprinkles on top, use more crushed peppermint, mini gumdrops, mini marshmallows, Christmas m&ms, white chocolate chips, or chocolate shavings.
- Add a bit of red food coloring to the red velvet cake layer to give it a more vibrant red.
Tips
- Do not use the cake mix box instructions.
- Use Cool Whip whipped topping or make your own with 1 cup heavy cream, 3 tablespoons sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer until stiff peaks form. Spread on pudding layer just before serving.
- It’s important not to skip any chill time. The distinct layers needed are made one at a time, and won’t be as apparent if they are melted into each other.
- Start with 5-6 drops of food coloring and then go from there.
- For clean lines, wipe the knife off in between each slice.
FAQ’s
Any leftover cake can be kept in the fridge, covered in an airtight container, for up to 4 days.
This cake is freezer-friendly for sure! Wrap it tightly in plastic wrap before storing up to 1 month in the freezer. The cookie base will become quite hard, so allow it to thaw at room temperature a bit before slicing.
Other Recipes
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Christmas Lasagna Dessert
Ingredients
- 1 box Red Velvet Cake mix
- ½ cup butter melted
- 1 large egg
- 16 ounces Cream Cheese
- ½ cup confectioners sugar
- ¼ cup crushed peppermint candies
- 2 ¾ cups milk divided
- 16 ounces Whipped topping, like Cool Whip
- 2 boxes Vanilla Instant Pudding 5.1 ounce boxes
- Green gel food coloring
- Holiday colored sprinkles
Instructions
- Preheat oven to 350° F and grease a 13×9 baking pan.
- In a large mixing bowl, add the cake mix, butter and egg and blend together well with an electric mixer. (do not use the cake mix box instructions) This recipes makes a more cookie like base.
- Pour the batter into the bottom of the pan and spread evenly.
- Bake for 15 minutes. Then remove and cool for 30 minutes or until completely cooled.
- In a separate medium bowl, beat cream cheese and sugar together and add ¼ cup milk.
- Stir in 8 ounce whipped topping and the crushed peppermint candies.
- Spread evenly over the cooled cake layer and place in refrigerator for 30 minutes.
- In another large bowl, mix the remaining 2 ½ cups milk and the two pudding mixes together and add green food coloring until desired color is reached. (start with 5-6 drops and add from there).
- Pour the pudding over the cream cheese layer and place back into the refrigerator for at least 2 hours until set.
- When ready to serve, spread the other 8 ounces of whipped topping over the green pudding layer and top with seasonal colored sprinkles.
Video
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Kim
Are you supposed to make the pudding per the package instructions? Mine turned out to be completely watery and didn’t thicken up.
Sheila
Can I use white cake mix and add food coloring?
Eileen
One egg? How much butter?
Sherri
Yes. One egg and 1/2 cup of butter. Here is the full recipe in the recipe card. 🙂
https://www.tosimplyinspire.com/christmas-lasagna-dessert.html#recipe
Debra Combs
This was so yummy! I’ve made it twice now! The first time I followed the recipe and it was delicious! However, my husband is not a fan of the peppermint candies so the second time I used Andes Mint chocolate candies. I ended up having to hide it from him so I could have some!!
Teresa Aldred
What can I use instead of Vanilla pudding mix as qe cannot get it here in England
Sheila Berkshire
Please what size Pudding
Sherri
I’m sorry! It’s the 3.4 ounce box 🙂
Pollino Linda
WHAT ! You changed the size of the pudding needed? I bought and use two 5.1 oz instant pudding!!! Thought 2 1/2 cups of milk wasn’t going to cut it…..
You need to change the recipe on line to correct ingredients