This eggnog apple dump cake is a warm and comforting dessert that’s very simple to make. It features layers of apple pie filling, creamy eggnog, and yellow cake mix, all baked together into a soft, cobbler-like cake.
With just a few minutes of preparation, you can have this festive dessert in the oven. It’s a great way to use up leftover eggnog during the holidays and makes the house smell wonderful while it bakes.
Why is Eggnog Apple Dump Cake a Must-Try?
There’s no mixing bowl required. You layer everything directly in the baking dish, which means less cleanup.
It uses pantry staples like canned pie filling and a box of cake mix, making it an easy last-minute dessert.
The preparation is fast. You just dump and layer the ingredients, and the oven does the rest of the work.
Ingredients for Eggnog Apple Dump Cake
• Apple Pie Filling: You can use homemade or canned. Other fruit fillings like cherry or peach would also work if you prefer.
• Eggnog: Store-bought, full-fat eggnog provides the best flavor and texture. Dairy-free eggnog can be used, but the result may be less rich.
• Yellow Cake Mix: A classic yellow or butter cake mix is ideal. For more seasonal flavor, a spice cake mix would also be a good choice.
• Butter: Use cold, salted butter sliced into thin pats. This helps it distribute evenly as it melts over the cake mix.
• Nutmeg: A fresh grating of nutmeg offers more aroma, but pre-ground works just fine. You could also use a sprinkle of cinnamon.
Exact quantities are in the recipe card below.
How to Make Eggnog Apple Dump Cake
Step 1: Prepare the Base
First, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Open the can of apple pie filling and spread it in an even layer across the bottom of the dish.
Step 2: Layer the Cake Ingredients
Next, pour the eggnog gently over the apples. Then, sprinkle the dry cake mix directly from the box over the eggnog, making sure to cover the entire surface. Do not stir the layers together.
Step 3: Top and Bake
Arrange the pats of cold butter evenly over the dry cake mix and sprinkle with nutmeg. Place the dish in the preheated oven and bake for 45-50 minutes. The cake is ready when the top is golden and the filling is bubbling. Let it cool slightly before serving.
What to Serve with Eggnog Apple Dump Cake
Serve warm, on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Expert Tips for Eggnog Apple Dump Cake
The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
For the best results, use full-fat refrigerated eggnog, not a low-fat or shelf-stable version.
Serve this cake warm. It pairs well with vanilla ice cream or whipped cream.
Do not stir the layers. The magic of a dump cake is how the ingredients bake together without mixing.
How to Store and Freeze Eggnog Apple Dump Cake
Store leftover cake covered in the refrigerator for up to 4 days. You can also freeze individual portions in airtight containers for up to 3 months. Reheat in the microwave or in a 350°F (175°C) oven until warmed through.
Eggnog Apple Dump Cake Recipe FAQs
Can I use a different flavor of cake mix?
Yes, a spice cake mix or even a white cake mix would work well in this recipe. Spice cake mix will add extra warmth and seasonal flavor.
Do I need to prepare the cake mix according to the box directions?
No, that is the key to a dump cake. You use the dry cake mix straight from the box. Do not add the eggs, oil, or water listed in the box instructions.
Can I make this cake ahead of time?
Yes, this cake reheats well. You can bake it a day ahead, store it covered in the refrigerator, and then reheat portions in the microwave or the oven before serving.
Eggnog Apple Dump Cake
Ingredients
- 1 can apple pie filling 21 oz / 595 g
- 3 cups full-fat eggnog 720 ml
- 1 box yellow cake mix 15.25 oz / 432 g
- 1/2 cup cold salted butter sliced into thin pats, 113 g
- 1/2 tsp ground nutmeg for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Spread the apple pie filling evenly across the bottom of the prepared dish.
- Pour the eggnog slowly and evenly over the apple pie filling.
- Sprinkle the dry yellow cake mix directly from the box over the eggnog. Do not stir. Gently spread it to cover the surface.
- Arrange the thin pats of cold butter evenly over the top of the cake mix.
- Sprinkle the ground nutmeg over the butter.
- Bake for 45 to 50 minutes, until the top is golden brown and the filling is bubbly around the edges.
- Let the cake cool for at least 15 minutes before serving. It will set up more as it cools.
Notes
