Ingredients:
1 package white cake mix
1 cup eggnog
2 eggs
½ cup vegetable oil
For the Topping:
2 cups whipped cream or Cool Whip
2 cups eggnog
3.4 oz instant vanilla pudding mix
1 teaspoon cinnamon
½ teaspoon nutmeg
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a mixing bowl, blend the cake mix, 1 cup of eggnog, 2 eggs, and ½ cup of vegetable oil until smooth.
Pour the batter into the prepared baking dish.
Bake as per the cake mix instructions, approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the topping by whisking 2 cups of eggnog, instant pudding mix, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg until thick.
After the cake cools, poke holes throughout with a wooden spoon’s end.
Evenly spread the thickened eggnog pudding mixture over the cake. Chill in the fridge for 20 minutes to set.
Top with 2 cups of whipped cream, spreading it evenly. Optionally, add a sprinkle of cinnamon or nutmeg for garnish.
