Prep: 30 mins + chilling | Bake: 10 mins / batch | Makes: 16 servings (1/4 cup cream with 3 dunkers each)

Ingredients:

1 pkg. spiced cake mix (regular size)

1/2 cup grapeseed oil

2 large eggs

1 cup chopped pecans

3/4 cup golden raisins

Eggnog Cream

1 pkg (8 oz.) cream cheese, softened

2 jars (7 oz. each) marshmallow creme

1 tsp rum extract

3/4 tsp ground nutmed

1/4 tsp ground cinnamon

1 carton (8 oz.) frozen whipped topping, thawed

Additional nutmeg

Instructions:

  1. Preheat oven to 375°F. 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 12×8″ rectangle. Refrigerate 30 mins. Meanwhile, in a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped cream 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″ strips. Transfer to parchment paper-lined baking sheets. (Refrigerate any remaining strips until ready to bake.) Bake 8-10 mins or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool.
  4. Sprinkle eggnog cream with nutmeg; serve with dunkers.