ingredients needed to make: eggs, oil and water(use the amounts called for on the back of the box)
1(3.4 ounce)box instant vanilla pudding mix
2cupseggnog
8ouncetub whipped topping
ground cinnamon, for topping
ground nutmeg, for topping
Instructions
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
Prepare the cake mix and bake per the directions on the back of the box.
When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart.
In a large bowl, whisk together the pudding mix and eggnog until smooth.
Pour pudding over the cake. Take care to pour it right into the holes as much as possible. Spread it all out, and using the back of the spoon, gently push the pudding down into the holes.
Place in the refrigerator for 2 hours to set.
Spread the whipped topping on top of the cake and place it in the refrigerator again for 2 hours or longer to set.
When ready to serve, sprinkle the ground cinnamon and nutmeg on top.
Slice and serve. Keep cake covered and refrigerated.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.