Holiday Dessert Recipes for a Crowd

You Need This Dessert. Here’s Why.

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

Picture this: a room full of people, all staring at you like you’re a wizard because you just pulled a show-stopping dessert out of nowhere. No stress, no last-minute panic—just pure, unadulterated praise.

This isn’t just another recipe; it’s your secret weapon for holidays, potlucks, or that one family gathering where Aunt Karen won’t stop bragging about her “famous” pie. Ready to be the hero? Let’s go.

Why This Recipe Slaps

First, it’s impossible to mess up.

Even if you’ve burned toast more times than you’d admit, this dessert won’t betray you. Second, it scales like a dream—feed 10 or 50 without breaking a sweat. And third?

It’s the kind of dish people pretend to “just have a bite” of before sneaking back for thirds. Win-win-win.

Ingredients (Because You Can’t Wing This Part)

• 1 box of vanilla cake mix (or chocolate, if you’re feeling rebellious)
• 1 cup of unsalted butter, melted (because everything’s better with butter)
• 2 cups of powdered sugar (for that sweet, sweet dusting)
• 1 tsp vanilla extract (the good stuff, not the “vanilla-flavored” nonsense)
• 3 cups of whipped cream (store-bought is fine—we’re not judging)
• 1 cup of crushed candy canes (or cookies, if you’re not into mint)
• 1/2 cup of sprinkles (holiday-themed, obviously)

Step-by-Step Instructions (So Easy, It’s Almost Funny)

1. Bake the cake according to the box instructions, but in a sheet pan. Because layers are for overachievers.
2. Poke holes all over the warm cake with a fork.
   

   This is where you take out any lingering holiday stress.

   
   
3. Mix melted butter, powdered sugar, and vanilla into a glaze. Pour it over the cake like you’re baptizing it in sugar.
4. Let it cool for 10 minutes. Use this time to resist eating the entire thing.
5. Top with whipped cream, crushed candy canes, and sprinkles.
   

   The more, the merrier—this isn’t a time for restraint.

   
   
6. Refrigerate for 1 hour. Or don’t, if you’re okay with a slightly gooey mess (we won’t tell).

Storage Instructions (If There’s Any Left)

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

Cover it with plastic wrap or foil and refrigerate for up to 3 days. Pro tip: Hide it behind the vegetables if you want any chance of leftovers.

Why This Recipe Is a Game-Changer

It’s fast, foolproof, and looks like you spent hours on it.

Plus, it’s customizable—swap toppings, flavors, or even the cake base. And let’s be real: anything that keeps you out of the kitchen and back to the party faster is a holiday miracle.

Common Mistakes (Don’t Be That Person)

• Overbaking the cake. Dry dessert = sad crowd.
• Skipping the refrigeration.
  

  Unless you enjoy soup-like consistency.

  
  
• Using margarine instead of butter. Just… don’t.

Alternatives (For the Picky Crowd)

• Gluten-free? Use a GF cake mix.
• Vegan? Swap butter for coconut oil and use dairy-free whipped cream.
• Hate mint? Crushed Oreos or caramel drizzle work just as well.

FAQs (Because Someone Always Asks)

Can I make this ahead of time?

Absolutely. Assemble it the night before and refrigerate.

The flavors actually get better—like a dessert version of revenge, but sweeter.

What if I don’t have a sheet pan?

Use a 9×13 pan, but adjust baking time. Or, you know, buy a sheet pan. They’re $10.

Can I freeze this?

Technically, yes.

But the texture might suffer. IMO, it’s best fresh—like most good things in life.

Help! My glaze is too thick.

Add a tablespoon of milk or water and stir.

Congrats, you just saved dessert.

Final Thoughts

This isn’t just a recipe; it’s your ticket to holiday fame. Minimal effort, maximum applause—what’s not to love? Now go forth and conquer those gatherings.

And maybe save me a slice.

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?