Christmas is a time when every cook lets their guard down and brings out the Christmas dessert recipes that were placed on the back shelf all year.

In a short time, Christmas will be celebrated around the world with people eating lavish meals and these heavenly desserts.

How Would You Feel Knowing You Had Some New Christmas Dessert Recipes to Prepare for the Holidays?

What better way can there be after a lavish meal, than to treat oneself to easy Christmas desserts that are such a big part of holiday customs?

Of course, we all have our favorite Christmas dessert recipes. Some look forward to preparing a traditional apple pie. Others prefer more festive Christmas dessert ideas.

Whatever the choice, desserts are just one of those dishes that has to be part of the Christmas holiday.

Exiting News…

I would like to share with you a few of my favorite Christmas dessert recipes.

Glazed Coffee Cake W/ Cherries & Almonds

Ingredients for Cake:

Water – 1/4 c.

Sour cream – 1 c.

Eggs – 3

White cake mix – 1 pkg. (18.25 oz.)

Cherry pie filling – 1 can ( 21 oz.)

Sliced almonds – 1/4 c.

Cooking Directions:

First of all, preheat oven to 350 degrees F.

Then, generously grease and flour one 15 1/2 x 10 1/2-inch jelly roll pan.

Add the water, sour cream and eggs to a bowl and mix well, then stir in the white cake mix until mix is moistened. NOTE: Don’t worry if the batter is lumpy!!

Next, spread the mixture into prepared pan.

Now, drop cherry pie filling by large spoonfuls onto batter.

Place in preheated oven and bake approximately 25 minutes or until cake tests done.

Finally, sprinkle sliced almonds and drizzle prepared glaze over warm cake.

Ingredients for Glaze:

Confectioners’ sugar – 1 1/2 c.

Milk – 2 Tbsp.

Vegetable oil – 1 dash

Preparation for Glaze:

First of all, add confectioner’s sugar, milk and vegetable oil to a bowl and mix until mixture is smooth and of a desired consistency.

Whenever necessary, stir in a few extra drops of milk.

Now, drizzle over warm cake.

Sensational Holiday Trifle

Serving Size – 12


Raspberry gelatin – 2 (small boxes)

Frozen raspberries – 1 pint

Vanilla pudding mix – 1 (large box)

Granulated sugar – 1/2 c.

Whipped cream – 1 pint

Miniature marshmallows – 1 c.

Vanilla extract – 1 tsp.

Angel food cake – 1


Break cake into pieces.

Dissolve the raspberry gelatin in 2 cups boiling water in bowl, cool slightly, then add frozen raspberries and stir until raspberries are completely thawed.

Next, prepare vanilla pudding mix according to package directions, using 1/2 cup less milk.

Then, add granulated sugar, whipped cream, miniature marshmallow and vanilla extract to medium bowl and mix well.

Now, layer 1/3 of angel food cake pieces, gelatin mixture, vanilla pudding and 1/3 of the whipped cream in a 4-quart glass bowl.

Repeat layers with remaining ingredients, ending with whipped mixture

Oven Fresh Pecan Pie


Light corn syrup – 1 c.

Butter – 1/3 c.

Eggs – 3

Sugar – 2/3 c.

Salt – 1/2 tsp.

Pecan halves – 1 c.

Baked pie crust – 1 (9-inch)

Cooking Directions:

Preheat oven to 375 degrees F.

Melt the butter.

Add the light corn syrup, melted butter, eggs, sugar and salt to a bowl and beat with a rotary beater.

Now, stir in the pecans ( if using crushed pecans, add a little more than a cup).

Stir mixture into baked pie crush, place in preheated oven and bake approximately 40 – 50 minutes or until center no longer jiggles.

Chocolate Streusel Bundt Cake

Ingredients for Streusel:

Packed brown sugar – 1/2 c.

Flour – 1/4 c.

Cold butter – 2 Tbsp.

Pecans – 1/3 c.

Flaked sweetened coconut – 1/3 c.

Preparation For Streusel:

First, cut cold butter into small pieces.

Chop pecans.

Combine the packed brown sugar, flour and butter pieces in food processor, then pulse until mixture resembles coarse meal.

Then, add the chopped pecans and flaked sweetened coconut and pulse to combine, but don’t over mix.

Ingredients for Cake:

Cooking spray

Granulated sugar – 1 Tbsp.

German baking chocolate – 1 oz.

Unsweetened cocoa – 1/2 c.

Boiling water – 1/2 c.

Baking soda – 1/2 tsp.

Flour – 2 c.

Baking powder – 2 tsp.

Salt – 1/2 tsp.

Butter – 1/3 c.

Granulated sugar – 1 1/2 c.

Egg whites – 2

Vanilla extract – 2 tsp.

Low-fat buttermilk – 1 c.

Cooking Directions for Cake:

First, preheat oven to 325 degrees F.

Coat a 12-cup Bundt pan with cooking spray, then sprinkle with 1 tablespoon granulated sugar and set aside.

Set butter out to let soften.

Add German baking chocolate, unsweetened cocoa and boiling water in a small bowl and mix well, then stir until chocolate melts and set aside.

Next, combine baking soda, flour, baking and salt in another bowl and set aside.

Using a mixer, beat the softened butter and granulated sugar at medium speed for approximately 5 minutes or until well blended.

Now, add the vanilla extract and egg whites, one at a time, beating well after each addition.

Then, add the flour mixture to sugar mixture alternating with buttermilk, beginning and ending with flour mixture.

Stir in cocoa mixture, then pour half of batter into pan, top with streusel and spoon remaining batter over streusel.

Place in preheated oven and bake approximately 1 hour or until a tester comes out clean.

Cool in pan on a rack for 10 minutes, then remove from pan and cool

Ingredients for Glaze:

Butter – 1 tbsp.

Powdered sugar – 1 c.

Fat-free milk – 4 tsp.

Preparation For Glaze:

Melt the butter, then combine melted butter and powdered sugar in a bowl.

Then, add the milk and stir with a whisk.

Drizzle over the cake.


Are You Ready to Try Some New Christmas Dessert Recipes?

Well, this is your lucky day! I’ve written a Christmas dessert recipe book I believe you’ll enjoy.

This cookbook offers a good variety of Christmas dessert recipes for holiday parties and events.

In fact, this book is available from Amazon Kindle.

===>Get your copy of 35 Christmas Desserts here.

In conclusion, I hope you found these Christmas dessert ideas to be just what you were searching for!

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Thanks – Jean


Filed under: Christmas Recipes