Rich, buttery, and full of holiday nostalgia, this Mile High Christmas Pound Cake mirrors the classic Little Debbie Christmas tree cakes to life in an indulgent, from-scratch pound cake.
If you grew up loving those iconic Little Debbie Christmas tree cakes, this Mile High Christmas Pound Cake is sure to bring back all the holiday feels. While it doesn't use the same flavors as the original dessert, this tall, tender pound cake is inspired by this festive dessert. The red color is added purely for Christmas cheer-it's not a red velvet cake.
Made with a rich blend of heavy whipping cream and cream cheese, and flavored with vanilla bean paste and a touch of almond, this cake is moist, buttery, and full of classic pound cake flavor. It's incredibly fun to make and truly unforgettable once decorated. And of course, there's a step-by-step video tutorial included so you can decorate right along with me and bring this festive cake to life.
Video Tutorial
What's So Special About This Recipe
- This nostalgic holiday favorite is transformed into a rich, from-scratch Mile High pound cake while keeping the festive spirit front and center.
- The cake is made with a luxurious blend of heavy whipping cream and cream cheese, creating a tender, buttery crumb and super moist crumb.
- Vanilla bean paste and a hint of almond extract add an flavor you won't get from store bought desserts.
- The red color is purely decorative, making it a true Christmas showstopper without changing the classic pound cake taste.
- The decorating process is part of the fun, and the included video tutorial makes it easy to recreate the festive look with confidence.
Tips before you start
Choose the red decorating icing with a narrow tip. To create the thin lines on the cake, you will need a narrow tip. The decorating icing I purchased did not so I used a squeeze bottle to create the look. A piping tip and bag may be helpful as well. You may also add it to a ziplock bag and make a small cut in the corner of the bag to create a piping bag.
Make sure you have 18 cup bundt pan. A 18 cup bundt pan is needed to make a mile high pound cake. Find the pan located in my store if you don't have one or be prepared to add the overflow into another pan.
Use room temperature ingredients. This helps the butter, cream cheese, heavy whipping cream, and eggs blend smoothly, creating a creamy, even batter for that perfect pound cake texture.
Measure flour carefully. Spoon the flour into your measuring cup and level it off with a knife to avoid an overly dense or dry pound cake.
Avoid overmixing. Once you add the flour, mix just until combined to keep the cake tender.
Prep your Bundt pan properly. A well-prepped pan is your best defense against sticking. Grease thoroughly for the best result.
Allow the cake to cool before glazing. Make sure the cake has cooled completely before adding the glaze so it does not thin out when added. After glazing and decorating, allow the glaze to set before cutting the cake.
Recommended tools and equipment:
- Bundt Pan (A 18 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Red Decorating Icing
- Green Sugar Sprinkles
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Recipe Substitutions
- Heavy Whipping Cream → Buttermilk
For best texture, heavy whipping cream is recommended, but buttermilk is also a great substitution to create a tender pound cake. - Cream Cheese → Full-Fat Greek Yogurt or Sour Cream
Use the same amount. This will keep the cake moist while adding a light tang. I definitely recommend the cream cheese for the best flavor combo though. - Vanilla Bean Paste → Vanilla Extract
Substitute with an equal amount of vanilla extract. - Almond Extract → Vanilla Extract
If you prefer not to use almond extract, simply replace it with additional vanilla extract for a classic flavor profile. You may also use your favorite extracts for this recipe. - Salted Butter → Unsalted Butter
Salted butter really boosts the flavor of the pound cake, but unsalted may be used if preferred.
Mile High Christmas Pound Cake
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Salted Butter - Room Temperature
- 1 ¼ c Heavy Whipping Cream - Room Temperature
- 4 oz. Cream Cheese - Room Temperature
- 10 Large Eggs - Room Temperature
- 2 teaspoon Vanilla Bean Paste
- 2 teaspoon Almond Extract
- ½ tablespoon Red Gel Food Coloring
- Glaze Ingredients:
- 2 ½ c Powdered Sugar
- ¼ c Salted Butter - Room Temperature
- â…“ c Whole Milk Add more if needed
- ½ teaspoon Almond Extract
- ½ teaspoon Vanilla Extract
- Red decorating icing
- Green Sprinkles
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
- Add the cream cheese and mix until combined.
- Add the vanilla and almond extracts to the batter.
- Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Mix in the flour approximately one cup at a time, alternating with the heavy whipping cream, beginning and ending with the flour.
- Add in the food coloring while mixing.
- Spray a 18-cup bundt pan with baking spray. Pour the batter into your bundt pan and spread it evenly. Bake the pound cake for about an hour and 30 minutes. (Bake it longer if needed). The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Bonus step: Reserve batter to bake a cupcake to top the cake with if desired. Break up the cupcake into pieces to top the cake with.
- Once the cake is done, remove the cake from the oven and allow it to cool for 10 minutes before removing it from the pan. Allow the pound cake to cool completely before glazing.
- Glaze Instructions:
- Add the powdered sugar, cream cheese, butter and vanilla and almond extracts to the mixing bowl. Slowly add in the milk until your desired consistency is reached. (You may use more or less of the amount the recipe calls for depending on personal preference.) Add the glaze over your cooled cake as desired.
- Decorate the cake with the red icing and sprinkles as desired.
- Serve and enjoy.
Video
Frequently Asked Questions
Is this a red velvet pound cake?
No. Although the cake is red, it is not a red velvet cake. The color is added strictly for a festive Christmas look.
Can I eliminate the food coloring?
Yes. The food coloring is optional and does not affect the flavor. The cake will still be delicious without it.
Does this cake taste like Little Debbie Christmas tree cakes?
This cake is inspired by the look and holiday nostalgia of the Little Debbie version, but is not the exact flavor. It's a richer, from-scratch pound cake with vanilla and almond notes.
What kind of bundt pan should I use?
This recipe is designed for a 18 cup bundt pan. This cake can be baked in a small bundt pan, but keep in mind that you will have left over batter. It can also be baked in two loaf pans.
Can I use only vanilla and skip the almond flavor?
Yes. You can replace the almond extract with more vanilla if you prefer. You may also choose to use your favorite extracts for this recipe.
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean or with a few moist crumbs, and the top is set and golden around the edges.
Why did my cake crack on top?
That's completely normal for pound cakes. Cracking happens as the dense batter rises and sets, and it won't affect the final texture.
Can I substitute heavy whipping cream for buttermilk?
Yes you can. Either work well for this recipe.
More Pound Cake Recipes
Mile High Pineapple Upside Down Pound Cake: It's sweet, buttery and packed with citrus flavor!
Lemon Sour Cream Pound Cake: Another citrus-forward favorite, this moist cake brings bold lemon flavor and tender crumb to the table.
Mile High Five Flavor Pound Cake: rich, flavorful bundt featuring five complementary flavors - vanilla, almond, coconut, rum, and butter flavors
Find all of my pound cake recipes here
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