Gooey Eggnog Plant Butter Cake

Ooey gooey and oh so delicious, this is going to be your new go-to holiday tradition. The topper? Our NEW Country Crock® Plant Cream that really does whip to perfection.

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Prep time20 min
Ready in1 hr
PortionsPortions 15

Ingredients

Crust:

1 package yellow or vanilla cake mix
1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil

Filling:

1 cup vegan cream cheese alternative
3/4 cup coconut sugar or granulated sugar
1 1/2 cups prepared canned coconut custard
1/4 cup cornstarch or arrowroot
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil, melted
2 teaspoon vanilla extract
1/2 teaspoon rum extract, optional

Garnish

1 1/2 cups Country Crock® Plant Cream
freshly grated nutmeg

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat the oven to 350° F. Lightly prep a 8” x 11” baking pan with Country Crock Plant Butter or line with parchment paper.
In a medium size bowl combine cake mix and ½ cup softened Country Crock® Plant Butter until no lumps remain. Press evenly into the bottom and sides of the prepared baking dish and set aside.
In a large bowl, beat cream cheese and sugar until mixture is smooth. Add custard, cornstarch, cinnamon, nutmeg and salt. Beat until smooth. Slowly beat in melted Country Crock® Plant Butter, vanilla and rum extract.
Pour mixture over the cake base. Bake for 40 to 45 minutes or until the top is golden brown and the cake is almost set. The cake will be a little jiggly when moved.
Let stand for 30 minutes. Serve warm or chilled with whipped Country Crock® Plant Cream and garnish with freshly grated nutmeg.

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Gooey Eggnog Plant Butter Cake