Description
This festive Eggnog Dump Cake is a simple and delicious holiday dessert that combines the rich flavors of classic eggnog with a moist, golden white cake. Perfect for Christmas gatherings, this easy-to-make cake requires minimal prep and bakes to a sweet, custardy delight topped with a touch of nutmeg.
Ingredients
Scale
Primary Ingredients
- 1 Box White Cake Mix
- 3 cups Eggnog
- 1 stick butter, cut into 1/4″ pats
- Nutmeg, to garnish
Instructions
- Prepare baking dish: Spray a 9 x 13-inch baking dish thoroughly with baking spray to prevent sticking and ensure easy cleanup.
- Layer with eggnog: Pour 1 cup of eggnog evenly into the bottom of the prepared baking dish to create a moist base layer.
- Add cake mix: Sprinkle the entire box of white cake mix evenly over the eggnog layer to form the dry batter layer.
- Top with remaining eggnog: Pour the remaining 2 cups of eggnog evenly over the cake mix, allowing it to soak through the dry ingredients.
- Add butter pats: Evenly distribute the 1/4-inch pats of butter over the top of the wet cake mixture to add richness and help create a tender crumb.
- Sprinkle nutmeg: Lightly sprinkle nutmeg over the top of the batter mixture for a warm, festive spice accent.
- Bake: Place in a preheated oven at 350°F (175°C) and bake for 50-60 minutes until the cake is set, golden brown, and a toothpick inserted in the center comes out clean.
Notes
- For an extra festive touch, garnish with whipped cream and a sprinkle of additional nutmeg before serving.
- Ensure the butter is cut into small pats to allow even melting and browning during baking.
- Use a high-quality eggnog for the best flavor impact. Alcoholic or non-alcoholic versions both work well.
- The cake will be moist and custardy because of the liquid eggnog soaking through the dry mix—this is expected and desirable.
- If the cake browns too quickly, tent loosely with foil halfway through baking.
