Eggnog Cream with Spiced Pecan Raisin Dunkers Recipe

4.5 3 3
Eggnog Cream with Spiced Pecan Raisin Dunkers Recipe
Eggnog Cream with Spiced Pecan Raisin Dunkers Recipe photo by Taste of Home
Publisher Photo

Eggnog Cream with Spiced Pecan Raisin Dunkers Recipe

Read Reviews
4.5 3 3
Publisher Photo
I have a thing for eggnog and other creamy desserts like s’mores, pudding, mousses and dips. So I turned them into one yummy dip with homemade dunkers. —Arlene Erlbach, Morton Grove, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 package spice cake mix (regular size)
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup chopped pecans or walnuts
  • 3/4 cup golden raisins
  • EGGNOG CREAM:
  • 1 package (8 ounces) cream cheese, softened
  • 2 jars (7 ounces each) marshmallow creme
  • 1 teaspoon rum extract
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional ground nutmeg

Directions

Preheat oven to 375°. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins.
Divide dough in half. On baking sheets, roll each portion between two sheets of parchment paper into a 12x8-in. rectangle. Refrigerate 30 minutes. Meanwhile, In a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped topping. Refrigerate, covered, until serving.
Remove top sheet of parchment paper from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1-in. strips. Transfer to parchment paper-lined baking sheets. (Refrigerate any remaining strips until ready to bake.) Bake 8-10 minutes or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool.
Sprinkle eggnog cream with additional nutmeg; serve with dunkers. Yield: 16 servings.
Originally published as Eggnog Cream with Spiced Pecan Raisin Dunkers in Taste of Home December 2015, p66

Nutritional Facts

1/4 cup eggnog cream with 3 dunkers: 448 calories, 24g fat (8g saturated fat), 42mg cholesterol, 318mg sodium, 54g carbohydrate (37g sugars, 2g fiber), 4g protein.

  • 1 package spice cake mix (regular size)
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup chopped pecans or walnuts
  • 3/4 cup golden raisins
  • EGGNOG CREAM:
  • 1 package (8 ounces) cream cheese, softened
  • 2 jars (7 ounces each) marshmallow creme
  • 1 teaspoon rum extract
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional ground nutmeg
  1. Preheat oven to 375°. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins.
  2. Divide dough in half. On baking sheets, roll each portion between two sheets of parchment paper into a 12x8-in. rectangle. Refrigerate 30 minutes. Meanwhile, In a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped topping. Refrigerate, covered, until serving.
  3. Remove top sheet of parchment paper from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1-in. strips. Transfer to parchment paper-lined baking sheets. (Refrigerate any remaining strips until ready to bake.) Bake 8-10 minutes or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool.
  4. Sprinkle eggnog cream with additional nutmeg; serve with dunkers. Yield: 16 servings.
Originally published as Eggnog Cream with Spiced Pecan Raisin Dunkers in Taste of Home December 2015, p66

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEggnog Cream with Spiced Pecan Raisin Dunkers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Nicole User ID: 9004368 258766
Reviewed Dec. 28, 2016

"These are amazing! So easy and the nutmeg cream is divine. Someone asked why it's called egg nog cream when there's no egg nog in it - the ingredients (like nutmeg) make it taste like egg nog. I'm going to try making the dunkers with different flavors of cake mix for other times of year - like butter pecan, chocolate and maybe even strawberry - yum!"

MY REVIEW
ejshellabarger User ID: 3870843 242160
Reviewed Jan. 20, 2016

"As an egg nog fan, this recipe was amazing. So quick and easy! To save time, I may just serve the dip with cinnamon graham crackers or something similar next time."

MY REVIEW
bernerlover User ID: 2342652 236878
Reviewed Nov. 7, 2015 Edited Jan. 30, 2016

"I'm just curious why it's called eggnog cream- there's no eggnog in it ?? It wouldn't let me post this without a star so I gave it 4 since it sounds good, though I haven't made it yet."

Loading Image