Easy Eggnog Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 1 small box instant vanilla pudding
• 1 cup dairy eggnog
• 4 eggs
• 1/2 cup finely chopped nuts
• 1/2 cup finely chopped candied cherries

Eggnog Frosting

• 2 tablespoons soft butter
• 3 cups sifted confectioners' sugar
• Pinch of salt
• 3 to 4 tablespoons eggnog
• 1 to 2 teaspoons rum or rum flavoring
• Nutmeg

Instructions

Cake

1. In a bowl, combine cake mix and pudding. Add eggnog and eggs. Beat for 8 minutes at medium speed.
2. Fold in nuts and cherries. Turn into well greased and floured** tube pan.
3. Bake at 350 degrees for 1 hour and 10 minutes.
4. Cool for 10 to 15 minutes on a wire rack, then remove from pan.

Eggnog Frosting

1. Beat butter until fluffy.
2. Gradually beat in sugar, salt and eggnog until smooth and creamy. Add rum or rum flavoring, if desired.
3. Frost cake and sprinkle with nutmeg.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!