Eggnog Cake

Eggnog Cake


"This is a wonderful refrigerator cake for any time you can find eggnog at the grocery store. It is a beautiful and decadent cake for any holiday or New Year's party, but my family will eat it any time."


1 h servings 599 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 75g
  • 24%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  • Cook's Notes:
  • 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.
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Your rating



  1. 24 Ratings


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 b...

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 d...

I submitted this recipe, but forgot to tell you that you can put it in a 9 by 13 inch pan, also. Make sure that you use a deep 9 by 13 because there is a lot of filling and toppings. Enjoy...

I went looking for a recipe to use up my Christmas eggnog, and was very happy I found this one. This recipe is very easy to make, since it starts with a cake mix. In no time at all it's in the...

For an easy icing just mix eggnog and powdered sugar...sprinkle nutmeg over and voila!

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 s...

Great recipe for eggnog lovers. Makes a lot of filling so used it as frosting as well.

Wow o wow o wow..... First let me start off if you are an eggnog lover then this is the cake for you! I followed the recipe to the T except I changed the rum extract to 1 teaspoon instead of a h...

really good