Eggnog Dump Cake Recipe

Introduction

Eggnog Dump Cake is a delightfully easy dessert that captures the festive flavors of the holidays in one simple dish. With a creamy custard base and a golden crumbly topping, this cake is perfect for cozy gatherings or any time you crave a nostalgic treat.

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 2 cups eggnog
• 3 large eggs
• 1/2 cup melted unsalted butter
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• Nonstick spray or butter for greasing the pan

Instructions

1. Step 1: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray or butter.
2. Step 2: In a medium bowl, whisk together 2 cups of eggnog, 3 large eggs, 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 teaspoon vanilla extract until smooth.
3. Step 3: Pour the eggnog mixture into the prepared baking dish.
4. Step 4: Sprinkle the entire box of yellow cake mix evenly over the top of the eggnog mixture. Do not stir.
5. Step 5: Slowly drizzle 1/2 cup of melted butter over the dry cake mix, covering as much of the surface as possible without mixing.
6. Step 6: Bake at 350°F for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
7. Step 7: Let the cake cool for 10–15 minutes to set before scooping and serving.

Tips & Variations

• Use a high-fat eggnog for the richest, creamiest flavor.
• For extra spice, add a pinch more nutmeg before baking.
• Try substituting spice cake mix in place of yellow cake mix for a different flavor.
• Top with chopped pecans, walnuts, or white chocolate chips before baking for added texture.
• Serve warm with whipped cream or a scoop of vanilla ice cream.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving to restore warmth. This cake can also be wrapped securely and frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix?

Yes, both spice cake and white cake mixes work well and add unique flavors to the dish.

Does it need to be refrigerated?

Yes, once cooled, store any leftovers in the refrigerator to keep the custard layer fresh.

Can I freeze the cake?

Absolutely. Wrap the baked cake tightly in foil or plastic wrap and freeze for up to 2 months. Thaw in the fridge before reheating and serving.

Can I make this dairy-free?

Yes, substitute the eggnog with a dairy-free version and use vegan butter. Note that texture and flavor may vary slightly.

Is the inside supposed to be gooey?

Yes, the center sets into a soft custard while the top becomes crisp and crumbly, creating a lovely contrast in texture.

Eggnog Dump Cake Recipe

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★★★★★

4.9 from 128 reviews

• Author: Lily
• Total Time: 55-60 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Eggnog Dump Cake is a simple, festive dessert that combines the rich, creamy flavors of eggnog with the ease of a dump cake method. This recipe layers eggnog, eggs, sugar, and spices beneath a dry yellow cake mix topped with melted butter, creating a luscious custard base with a crisp, golden crumb topping. Perfect for holiday gatherings, it’s quick to assemble, bakes in under an hour, and serves warm with optional toppings like whipped cream or ice cream.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups eggnog
• 3 large eggs
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Dry Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Other

• 1/2 cup melted unsalted butter
• Nonstick spray or butter for greasing the pan

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Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking.
2. Whisk the Wet Base: In a medium bowl, whisk together the eggnog, eggs, granulated sugar, cinnamon, nutmeg, and vanilla extract until the mixture is smooth and fully blended.
3. Pour the Wet Mixture: Pour this eggnog mixture evenly into the prepared baking dish, creating the custard base.
4. Sprinkle the Cake Mix: Evenly sprinkle the entire dry yellow cake mix over the top of the wet eggnog mixture. Do not stir or mix; layering is key to the texture.
5. Drizzle the Butter: Slowly drizzle the melted butter evenly over the cake mix layer, covering as much surface area as possible without mixing.
6. Bake It: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the edges are bubbling.
7. Let It Rest and Serve: Allow the cake to cool for 10 to 15 minutes to set before scooping and serving warm. For an extra touch, serve with whipped cream or vanilla ice cream.

Notes

• Use a high-fat eggnog for a richer, creamier flavor.
• Do not stir the cake mix after sprinkling; this keeps the classic crumbly topping texture.
• Let the melted butter cool slightly before drizzling to maintain the best texture.
• Add an extra pinch of nutmeg if you prefer a stronger spice flavor.
• Serve warm with whipped cream, Cool Whip, or a scoop of vanilla or butter pecan ice cream.
• Leftover cake can be refrigerated for up to 4 days and reheated before serving.
• This cake can be made ahead by mixing wet ingredients the night before or assembling fully and refrigerating for up to 24 hours prior to baking.
• For dairy-free variations, use dairy-free eggnog and vegan butter.

• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: eggnog dump cake, easy dump cake recipe, holiday dessert, eggnog dessert, simple cake recipe, festive cake