Eggnog Cream with Spiced Pecan Raisin Dunkers
Total Time
Prep: 30 min. + chilling Bake: 10 min./batch
Yield
16 servings
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
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 2 sheets of parchment 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 from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1-in. strips. Transfer to parchment-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.
Nutrition 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.
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
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC