Pizza is one of my favorite foods, even if I dislike red sauce. I therefore came up with this tasty substitution for pizza with red sauce. A faint tomato flavor is still present.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (18.5 ounce) package yellow cake mix
- 2 eggs
- 2 cups eggnog
- ¼ cup melted butter
- ½ teaspoon ground nutmeg
- ½ teaspoon rum flavored extract
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups eggnog
- ½ teaspoon rum flavored extract
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
- 2 cups heavy cream
- 1 ¼ cups sugar
- 1 pinch salt
- ½ teaspoon rum flavored extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
- For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
- Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
- For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
- For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
- To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.
- The cake looks especially nice when dusted with ground nutmeg or red and green decorators’ sugar just before serving.
- For a simplified topping recipe, use 3 cups of whipped topping mixed with 1/2 teaspoon rum flavored extract.
Nutrition Facts
| Calories | 602 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 16 g |
| Sodium | 516 mg |
| Sugars | 53 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
It was so easy and was delicious!! Skip the gelatin- the frosting doesn’t need it and it didn’t mix in well so there are globs in chewy gelatin in the frosting. Other than that it’s the perfect holiday cake!
My family loved this cake… very tasty and fairly easy to put together
Super easy to make and it was delicious!! I will most definitely be making it again.
But if you add too much eggnog it will de over powering
Used a pumpkin spice cake mix and pumpkin spice egg nog. This was truly lovely for dessert on Christmas. oh and no rum. Thank you!
The recipe is way off and ruined the dessert. I made the filling as the recipe stated, and it remained pure liquid, even after following the instructions to a tee and letting it stay in the fridge for 2 hours, not just 30 minutes. It did not solidify at all. At that point I did not even attempt the topping, fearing it would further ruin the cake. I just put on a vanilla frosting. Pretty disappointing after reading all of the glowing reviews.
I make this every year for the holidays. This is the first year that I have been married and made it for my husband and he practically licked his plate clean. The only change I make is to use cool whip with the rum extract and nutmeg. Thanks for this heavenly recipe!
Wow! This cake was amazing! My MIL made it for New Years and boy was it a treat! The only thing she did different was she used rum instead of rum extract because that’s all she had. It still turned out great! Very moist and rich. A real show stopper!
I would make this cake again with some alterations. It was way too sweet. I don’t believe 2 cups of eggnog are necessary for the filling. I will use 1/2 cup of milk and 1 1/2 cups of eggnog for the filling the next time. I will also use 3/4 cup of sugar for the frosting rather than 1 1/4 cups of sugar. You can always add more sugar to taste to the frosting.
I’ve made this cake three times now! It is so good! I follow the directions exactly as stated. For the eggnog, I use Southern Comfort Vanilla Spice. Yum!!!! I haven’t made the frosting. I just use the pudding in between the cake layers ( I make two rounds) and then also put the pudding on top. The pudding recipe is plenty and you will even have a little left over. Love love love this recipe!!! Thanks!! *I will also post my pic. 🙂
It was very good!
Very festive and wonderful cake! I bake alot and everyone loved this cake! Thanks for the great recipe 🙂
I was so disappointed with this recipe. Followed the recipe to a T. The cake was just ok. Tasted like regular boxed mix to me. The filling was not spreadable at all and the icing was beyond sweet. Add super sweet icing on top of a bland cake with thick looking filling and you get something that just isn’t eatable. Maybe a kid with a sweet tooth will like this, but it won’t be on my table again. Sorry.
For an easy icing just mix eggnog and powdered sugar…sprinkle nutmeg over and voila!
This recipe was really great! I did make some alterations – I used a white cake mix instead of yellow, I didn’t have rum extract, I used vanilla instead, I also used oil instead of butter. I baked in a 10×13 pan and didn’t use the filling. For the icing, I used 500ml of whipping cream, 1cup of icing sugar, 1/2cup of eggnog & 1 pkg instant vanilla pudding. This cake was super moist & even my husband who doesn’t like eggnog loved this cake. I will definitely make this again!
Great recipe for eggnog lovers. Makes a lot of filling so used it as frosting as well.
This cake is moist, but way too sweet! It didn’t even need the filling and frosting. There is quite a bit of eggnog flavor. I only ate it to taste the cake, and that was it. I would recommend this to those who enjoy very, very sweet cakes.
This was okay. The gelatin in the frosting was unneccesary and created little gelatin chucks in the frosting. The rum flavor was a little too much.
really good
I made this into cupcakes and didn’t use the filling because I couldn’t figure out how to get the filling into the cupcakes easily. I also used pre-made buttercream frosting and added the 1/2 tsp rum flavored extract. The doctored cake mix is pretty good…the only reason why I didn’t give it 5 stars is because my version didn’t taste all that eggnog-like…but prolly because I didn’t use the filling.
THIS WAS SPECTACULAR! I needed to make something festive for a Christmas potluck at work, and a cake seemed pretty easy to transport. I chose eggnog because that flavor isn’t my favorite and I didn’t want to be tempted to eat a TON of it. I cut a piece to bring a coworker and noticed how moist it looked, and had to try some myself. PEOPLE, this has got to be one of the most delicious and professional tasting cakes ever. It has a strong but delicious and rich eggnog flavor. It was very easy too aside from the weird geletin in water thing which I found to be clumpy but mixed into the whipped cream anyway. I sprinkled mine with some color since it was white white white. If you are a fan of eggnog, do NOT pass this one up! My house still smells delicious days later too!