If you love cozy holiday flavors but hate complicated baking, this Eggnog Dump Cake is about to become your new go-to dessert.
It’s warm, creamy, and tastes like Christmas in every bite. Best part? It’s literally a “dump and bake” kind of recipe — no mixers, no fuss.
I’ve made this for family gatherings, work potlucks, and lazy Sundays. It always disappears.
Why I Love This Recipe
This recipe feels like the holidays without any of the stress. I’ve pulled it together last minute more times than I can count.
- No mixing bowls or hand mixers needed
- Tastes like a cross between eggnog pie and coffee cake
- Smells amazing while baking
- You can make it ahead or freeze it
- It’s cozy, comforting, and so easy
What You’ll Need
- 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
Pro Tips
- Use a high-fat eggnog for the richest flavor
- Don’t mix the cake mix—just sprinkle it evenly over the top
- Let the butter cool slightly before pouring to keep the texture right
- Add a pinch more nutmeg for a stronger spice hit
- Serve warm with whipped cream or vanilla ice cream
Tools You’ll Need
- 9×13-inch baking dish
- Measuring cups and spoons
- Small bowls for spices and sugar
- Whisk
- Oven
Substitutions and Variations
- Use spice cake mix instead of yellow cake mix for extra flavor
- Swap eggnog with dairy-free nog if needed
- Add chopped pecans or walnuts on top before baking
- Sprinkle white chocolate chips over the cake mix layer
Make Ahead Tips
- Mix the eggnog, eggs, sugar, and spices the night before and keep in the fridge
- Assemble the whole dish, cover it, and refrigerate for up to 24 hours before baking
- Fully baked cake keeps in the fridge for up to 4 days — just reheat before serving
Steps to Make Eggnog Dump Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray or butter.
Step 2: Whisk the Wet Base
In a medium bowl, whisk together 2 cups of eggnog, 3 large eggs, 1/4 cup of granulated sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tsp vanilla extract until smooth.
Step 3: Pour the Wet Mixture
Pour the eggnog mixture into the prepared baking dish.s
Step 4: Sprinkle the Cake Mix
Sprinkle the entire box (15.25 oz) of yellow cake mix evenly over the top of the eggnog mixture. Do NOT stir.
Step 5: Drizzle the Butter
Slowly drizzle 1/2 cup of melted butter over the dry cake mix, covering as much as possible. Do not mix.
Step 6: Bake It
Place the dish in the oven and bake at 350°F for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
Step 7: Let It Rest and Serve
Let the dump cake cool for 10–15 minutes before scooping and serving. It sets as it cools.
Makes
12 servings
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Macros (Per Serving – Estimated)
- Calories: 290
- Carbs: 36g
- Protein: 4g
- Fat: 14g
- Sugar: 18g
Why This Recipe Works (Quick Science)
Dump cakes work thanks to layering. The eggnog, eggs, and sugar bake into a custard on the bottom. The dry cake mix absorbs moisture from below and steam from the oven. The butter melts into the mix, giving you that classic crumbly topping. The chemical reactions between the egg proteins and heat thicken the base like a soft pudding while the cake mix rises just enough to create structure.
Common Mistakes
- Stirring the cake mix – Don’t do it. It ruins the texture.
- Pouring butter unevenly – Try to drizzle evenly for consistent browning.
- Undercooking – The center needs to be set. If it jiggles too much, give it more time.
What to Serve With
- A dollop of whipped cream or Cool Whip
- Scoop of vanilla or butter pecan ice cream
- Hot coffee or spiced chai
- Dusting of powdered sugar or cinnamon
FAQ
Can I use a different cake mix?
Yes! Spice cake or white cake both work well.
Does it need to be refrigerated?
Yes, store leftovers in the fridge once cooled.
Can I freeze it?
Absolutely. Wrap in foil and freeze for up to 2 months. Thaw and reheat before serving.
Can I make this dairy-free?
Yes, use dairy-free nog and vegan butter, though flavor and texture may vary.
Is it supposed to be gooey in the middle?
Yes! It sets into a soft custard. The top should be crisp while the inside stays soft.
