Description

This Cozy Eggnog Dump Cake is a delightfully easy and festive dessert perfect for the holiday season. Combining the rich flavors of eggnog and warm spices with a simple yellow cake mix, this dessert offers a comforting and moist cake that’s perfect for family gatherings or holiday parties. With minimal prep and a single baking step, it’s a breeze to create a seasonal treat that tastes homemade without the fuss.

Ingredients

Scale

Dry Ingredients

1 box Yellow Cake Mix (substitute with spice cake mix for festive flavor)
1 cup Granulated Sugar (adjust based on taste preferences)
1 teaspoon Ground Cinnamon (add more for intensified flavor)
½ teaspoon Ground Nutmeg (adjust according to taste preference)

Wet Ingredients

2 cups Eggnog (can substitute with dairy-free nog for vegan option)
3 large Eggs (no substitutions recommended)
½ cup Unsalted Butter, melted and cooled slightly before adding
1 teaspoon Vanilla Extract (can replace with almond extract)

Other

Nonstick Spray or Butter for greasing the baking dish

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Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with nonstick spray or butter to ensure easy removal of the cake after baking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the 3 large eggs, 2 cups eggnog, melted unsalted butter, and vanilla extract until well combined. This will create the moist base for your cake.
Add Dry Ingredients: Gradually add the yellow cake mix, granulated sugar, ground cinnamon, and ground nutmeg into the wet mixture. Stir gently until just combined, making sure not to overmix to avoid a dense cake.
Pour Batter into Dish: Pour the batter evenly into the prepared baking dish, smoothing the top slightly with a spatula for even baking.
Bake the Cake: Place the dish in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the cake from the oven and allow it to cool for about 15-20 minutes before slicing into 12 pieces. Serve warm or at room temperature, optionally with whipped cream or a dusting of cinnamon for extra holiday flair.

Notes

For a vegan option, substitute eggnog with a dairy-free alternative and omit eggs or use an egg replacer.
If you want a more intense spice flavor, consider using a spice cake mix instead of yellow cake mix and increasing the cinnamon and nutmeg slightly.
Ensure the melted butter is cooled before mixing to prevent accidentally cooking the eggs.
This cake stores well in the refrigerator for up to 4 days; warm slices before serving for best taste.