Eggnog Cake
If eggnog is your holiday love language, this eggnog cake is the dessert you have to make. It’s filled with that nostalgic, spiced eggnog taste we wait for all year long.
Servings: 10 -12
Ingredients
- 1 Box Moist Yellow Cake Mix
Ingredients to make the cake
- 2 Packages Vanilla Instant Pudding Mix 3.4 ounce
- 2 Cups Eggnog
- 2 Cups Heavy Whipping Cream
- ¼ Cup Granulated Sugar
- Sprinkles if desired
Instructions
- Bake cake according to package directions for 13x9 inch cake.1 Box Moist Yellow Cake Mix
- Remove cake from oven and use a straw or handle of a wooden spoon to poke holes all over the warm cake about 1 inch apart.
- Whisk together the pudding and eggnog just until mixed.2 Packages Vanilla Instant Pudding Mix, 2 Cups Eggnog
- Working quickly before the pudding starts to set, pour the pudding over the top of the cake.
- Refrigerate for 1 hour.
- To make the whipped cream, in the bowl of a stand mixer fixed with the whisk attachment, whisk together heavy whipping cream and granulated sugar together until stiff peaks form.2 Cups Heavy Whipping Cream, ¼ Cup Granulated Sugar
- Spread whipped cream over the top of cooled cake.
- Sprinkle with sprinkles, if desired.Sprinkles
- Slice and serve.
Notes
Leftovers should always be kept chilled and covered to maintain freshness.
Nutrition
Serving: 1g | Calories: 489kcal | Carbohydrates: 71g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 539mg | Potassium: 157mg | Fiber: 1g | Sugar: 48g | Vitamin A: 804IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 1mg