Why Make This Recipe
Eggnog Dump Cake is a delightful dessert that is perfect for the holiday season or any occasion when you want a comforting treat. This easy-to-make dessert combines the flavors of eggnog and spices, providing a festive twist that is sure to please friends and family. With simple ingredients and minimal effort, you can whip this cake up in no time, making it a go-to recipe for bakers of all skill levels.
How to Make Eggnog Dump Cake
Ingredients:
- 1 package (15.25 oz) yellow cake mix
- 1 can (12 oz) eggnog
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Optional: Whipped cream for serving
- Optional: Cinnamon sticks for garnish
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine the yellow cake mix, eggnog, melted butter, and eggs. Mix together using a hand mixer on medium speed until the ingredients are well combined and smooth.
- Stir in the ground nutmeg, ground cinnamon, and vanilla extract. Mix until everything is evenly distributed.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 30 to 35 minutes, or until the cake is firm to the touch and a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely in the baking dish on a wire rack.
- When the cake is cool, dust the top with powdered sugar using a fine-mesh sieve.
- Serve slices with a dollop of whipped cream on top and a sprinkle of cinnamon, if desired. Garnish with cinnamon sticks for an extra festive touch.
How to Serve Eggnog Dump Cake
Eggnog Dump Cake is best enjoyed fresh but can also be a delightful treat the next day. Serve it warm or at room temperature. Add a generous dollop of whipped cream and a sprinkle of cinnamon for a lovely presentation. For an extra festive touch, consider garnishing with cinnamon sticks.
How to Store Eggnog Dump Cake
To store Eggnog Dump Cake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3 to 4 days. If you wish to keep it longer, consider freezing individual pieces in airtight containers for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make Eggnog Dump Cake
- Make sure to mix the batter well to ensure all ingredients are combined evenly.
- Use room temperature eggs for better mixing and a smoother batter.
- For added texture, consider folding in chopped nuts or chocolate chips.
Variation
To give Eggnog Dump Cake a unique twist, you can replace yellow cake mix with spice cake mix. This enhances the warm spice flavors and pairs perfectly with the eggnog.
FAQs
Can I make Eggnog Dump Cake ahead of time?
Yes! You can prepare the cake a day in advance. Just store it in the refrigerator until you’re ready to serve.
Can I use homemade eggnog?
Absolutely! Homemade eggnog can give the cake an even richer flavor. Just make sure it has a similar consistency to store-bought eggnog.
What can I use instead of whipped cream?
You can substitute whipped cream with whipped topping or serve it with vanilla ice cream for a delicious alternative.
Eggnog Dump Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and easy-to-make dessert that combines the flavors of eggnog and spices, perfect for the holiday season.
Ingredients
- 1 package (15.25 oz) yellow cake mix
- 1 can (12 oz) eggnog
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Optional: Whipped cream for serving
- Optional: Cinnamon sticks for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine the yellow cake mix, eggnog, melted butter, and eggs. Mix using a hand mixer on medium speed until smooth.
- Stir in the ground nutmeg, ground cinnamon, and vanilla extract, mixing until evenly distributed.
- Pour the batter into the prepared baking dish and spread it evenly with a spatula.
- Bake for 30 to 35 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the baking dish on a wire rack.
- Once cool, dust the top with powdered sugar.
- Serve slices with a dollop of whipped cream and a sprinkle of cinnamon, garnishing with cinnamon sticks if desired.
Notes
Best enjoyed fresh but can be stored in the refrigerator for 3 to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 21g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
