Ingredients
– 1 box (18.3 ounces) vanilla cake mix
– 2/3 cup eggnog
– 1/2 cup water
– 1/3 cup vegetable oil (or melted butter as a substitute)
– 3 large eggs
– 1 teaspoon ground nutmeg
– 1 box (3.4 ounces) instant vanilla pudding mix (vanilla, white chocolate, or cheesecake flavors work)
– 2 cups eggnog for filling
– 1/4 cup spiced rum (optional; can be replaced with additional eggnog or 1/2 teaspoon rum extract)
– 1 tub (8 ounces) whipped topping (store-bought or homemade)
– Ground nutmeg for garnish
Instructions
1-Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2-In a mixing bowl: combine the cake mix, 2/3 cup eggnog, water, vegetable oil, eggs, and 1 teaspoon of ground nutmeg. Mix on medium speed for about 2 minutes.
3-Pour the batter: into the prepared pan and bake for 26-28 minutes. Check doneness by inserting a toothpick into the center.
4-While the cake is still warm, poke holes across the surface using the handle of a wooden spoon or a thick straw.
5-Whisk together the instant pudding mix, 2 cups of eggnog, and the spiced rum or its substitute.
6-Pour the pudding mixture slowly over the cake, allowing it to seep into the holes.
7-Cover the cake and refrigerate for at least 4 hours to set.
8-Spread the whipped topping evenly over the chilled cake.
9-Garnish with a sprinkle of ground nutmeg and optionally add festive red and green sprinkles or caramel drizzle.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥚 Use room temperature eggs and eggnog for a smoother batter.
🍹 Skip spiced rum or substitute with rum extract for an alcohol-free version.
❄️ Store leftover cake in the refrigerator for up to 3 days; avoid freezing to preserve texture.
- Prep Time: 20 minutes
- Chill time: 4 hours
- Cook Time: 26 minutes
- Category: Dessert, Cake
- Method: Baking, Poking, Chilling
- Cuisine: American, Holiday
Nutrition
- Serving Size: 1 slice