- 1 (3.4 oz) box instant vanilla pudding
- 1/2 cup brandy (optional, see note)
- 1 1/2 cups eggnog
- 3 cups whipped topping
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
PREPARATION
- Preheat oven to 350°F and grease a 9×13-inch baking pan with nonstick spray. Set aside.
- In a medium bowl, mix together the cake mix, eggs, oil, and eggnog. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean, 20-25 minutes.
- Once cake has cooled, poke holes all over cake using the end of a wooden spoon.
- In a large bowl, whisk together pudding, brandy (if using), and eggnog. Before pudding has a chance to thicken, pour evenly over the cake. Place in refrigerator to chill for at least 15 minutes, but ideally one hour.
- Gently stir cinnamon and nutmeg into whipped topping and spread evenly over the top. Slice, serve, and enjoy!
- Note: If you don’t want to use brandy, use the equivalent amount of eggnog instead.
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