Eggnog Dump Cake Recipes

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EGGNOG BUNDT CAKE



Eggnog Bundt Cake image

This rich cake is inspired by the flavors of holiday eggnog, topped with a sweet nutmeg glaze. Even if you're not an eggnog lover (and especially if you are!), you'll adore this cake!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (3.4 oz) Jell-O™ white chocolate instant pudding & pie filling mix
1 cup half-and-half
1/2 cup vegetable oil
4 eggs
2 tablespoons bourbon
1/2 teaspoon ground nutmeg
1 1/2 cups powdered sugar
2 to 3 tablespoons half-and-half
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 24 g, TransFat 0 g

CONTEST-WINNING EGGNOG CAKE



Contest-Winning Eggnog Cake image

This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.-Debra Frappolli, Wayne, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
FROSTING:
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Red and green decorating gel, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

Nutrition Facts : Calories 372 calories, Fat 20g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 417mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

EGGNOG CAKE



Eggnog Cake image

This easy and delicious eggnog cake makes a fantastic holiday dessert and Christmas cake. Packed full of flavor, this eggnog dessert comes together in no time!

Provided by Christi Johnstone

Categories     Dessert

Time 1h

Number Of Ingredients 14

1 standard size box yellow cake mix (approx 15 oz)
1 3oz dry French vanilla (or vanilla) instant pudding mix (approx 3 oz size box, flavors and brands will vary slightly )
1 cup eggnog
4 eggs
1/3 cup canola oil
1 tsp nutmeg
1/4 cup water
1 tsp vanilla extract
1/4 cup butter (melted and cooled)
1/4 cup eggnog
1/2 tsp vanilla extract
1/4 tsp rum flavor extract (optional)
1/2 tsp nutmeg
2 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.
  • Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
  • Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It's a matter of preference as to whether you pour the glaze on your cake while it's still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.
  • To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake. Slice, serve and enjoy!

Nutrition Facts : Calories 281 kcal, Carbohydrate 43 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 60 mg, Sodium 277 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 7 g, ServingSize 1 serving

EGGNOG LAYER CAKE



Eggnog Layer Cake image

This is a wonderful refrigerator cake for any time you can find eggnog at the grocery store. It is a beautiful and decadent cake for any holiday or New Year's party, but my family will eat it any time.

Provided by BARBCORNIA

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 15

1 (18.5 ounce) package yellow cake mix
2 eggs
2 cups eggnog
¼ cup melted butter
½ teaspoon ground nutmeg
½ teaspoon rum flavored extract
1 (3.4 ounce) package instant vanilla pudding mix
2 cups eggnog
½ teaspoon rum flavored extract
1 tablespoon unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
1 ¼ cups sugar
1 pinch salt
½ teaspoon rum flavored extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
  • For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
  • Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
  • For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
  • For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
  • To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.

Nutrition Facts : Calories 601.6 calories, Carbohydrate 75 g, Cholesterol 146.3 mg, Fat 30.8 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 16.4 g, Sodium 516.4 mg, Sugar 52.9 g

EGGNOG DUMP CAKE



Eggnog Dump Cake image

Dump eggnog, cake mix and a few other ingredients into your cake pan and you'll achieve something magical: a supremely easy dessert with a custardy vanilla top and crumbly cake bottom. For an extra-festive presentation, serve it topped with ground nutmeg, whipped cream and caramel sauce.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) unsalted butter
Nonstick cooking spray, for the pan and spatula
One 15.25-ounce box yellow cake mix
One 3.4-ounce box instant vanilla pudding mix
1 cup eggnog
1 cup roughly chopped pecan halves (about 4 ounces)
1/4 cup sugar
1/2 teaspoon ground nutmeg, plus more for serving
Whipped cream, for serving
Caramel sauce, for serving

Steps:

  • Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats.
  • When the butter is melted, remove the pan from the oven and spray the edges with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer. Evenly sprinkle the pudding mix over the top, then pour the eggnog all over, tilting the baking dish to distribute. Top with the pecans, sugar and nutmeg.
  • Bake until the top is golden brown and mostly set but still a little bit jiggly all over, 40 to 45 minutes. Run a butter knife around the edges to loosen, then let cool for 30 minutes.
  • Scoop into bowls while still warm and top with swirls of whipped cream, a drizzle of caramel sauce and more ground nutmeg. If not eating warm, transfer cake from baking dish to a storage container (otherwise, the caramelized cake will stick to the dish).

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