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. Kids and adults can’t get enough of it!
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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.
- 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.
- 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.
- 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.
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.
Christmas Lasagna Dessert
- 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
- Green gel food coloring
- Holiday colored sprinkles
- 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.