Eggnog Apple Dump Cake
A festive dump cake made with apple pie filling, creamy eggnog, yellow cake mix, and butter.
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
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.