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Holiday cake.


Recipe Summary

30 mins
1 hr
1 hr 50 mins
20 mins
1 cake


Original recipe yields 15 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.

  • Mix cake mix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1/2 teaspoon rum-flavored extract together in a bowl using an electric mixer until batter is smooth, about 4 minutes. Pour batter into the prepared pans.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove cakes from pans and cool on a wire rack.

  • Mix 2 cups eggnog, vanilla pudding mix, and 1/2 teaspoon rum-flavored extract together in a bowl until smooth; refrigerate until pudding thickens, at least 30 minutes.

  • Mix cold water and gelatin together in a bowl until gelatin is dissolved. Beat cream in a separate bowl using an electric mixer until soft peaks form; add gelatin mixture, white sugar, 1/2 teaspoon rum-flavored extract, and salt and beat until stiff peaks form. Refrigerate topping until chilled, at least 30 minutes.

  • Place 1 cake on a serving plate and spread 1/2 of the filling on top. Place the second cake over the filling and top with remaining filling. Cover entire cake with whipped cream topping. Store cake in refrigerator.

Cook's Note:

Substitute 3 to 4 cups frozen whipped topping (such as Cool Whip(R)) mixed with 1/2 teaspoon rum extract for the topping, if desired.

Cake can also be baked in a 9x13-inch deep baking dish. If so, cover whole cake with filling and then cover with whipped cream mixture. Sprinkle with nutmeg or red/green sugar mixture, if you desire. Keep in refrigerator.

Nutrition Facts

441 calories; protein 5.1g; carbohydrates 54.2g; fat 23.3g; cholesterol 112mg; sodium 369mg. Full Nutrition