3-Ingredient Slow Cooker Eggnog Cake

This 3-Ingredient Slow Cooker Eggnog Cake is the kind of effortless holiday dessert that quickly becomes a seasonal favourite. Rich, creamy eggnog adds sweetness and warm festive spice, while a boxed cake mix keeps preparation simple and stress-free. Cooking the cake in a slow cooker produces a soft, moist texture with a delicate crumb, making it an ideal dessert when the oven is already occupied during holiday meals and winter celebrations.

Serve this cosy cake warm straight from the slow cooker with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs wonderfully with a cup of coffee, spiced chai, or even a small glass of eggnog. For a festive presentation, sprinkle the top with a little cinnamon or nutmeg and garnish with fresh cranberries before serving.

3-Ingredient Slow Cooker Eggnog Cake

Ingredients

Directions

1. Lightly coat a 4- to 6-quart slow cooker with non-stick cooking spray or butter to prevent sticking.
2. In a large bowl, combine the cake mix, eggnog, and eggs. Whisk until the batter is smooth and fully blended.
3. Pour the batter into the prepared slow cooker and spread it evenly. Cover with the lid and cook on HIGH for 1½ to 2 hours, or until the centre is set and a toothpick inserted into the middle comes out with a few moist crumbs.
4. Turn off the slow cooker and remove the lid. Let the cake rest for 10 to 15 minutes to allow excess moisture to escape and the texture to firm up slightly.
5. Serve warm in bowls or on dessert plates. If desired, top with whipped cream, a simple powdered sugar glaze, or a light dusting of ground nutmeg for an extra festive touch.