- Nonstick Cooking Spray
- 1 Package (16.2 Oz.) Betty Crocker® Super Moist White Cake Mix
- 1½ Cups Eggnog
- 1/3 Cup Rum or Brandy
- 2 Cups Heavy Cream
- ¼ Cup Powdered Sugar
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- Preheat oven to 350°F; lightly spray bottom of 13 x 9-inch shiny metal or glass baking pan with cooking spray. Prepare cake as label directs in prepared pan; cool 15 minutes.
- In large microwave-safe measuring cup, stir eggnog and rum; heat in microwave oven on high 2 minutes or until hot, stirring every 15 seconds. With end of wooden spoon, poke evenly spaced holes in warm cake; evenly pour eggnog mixture over cake, spreading with rubber spatula. Cool 15 minutes; cover and refrigerate at least overnight or up to 2 days before serving.
- To serve, in large bowl, with mixer on low speed, beat cream, powdered sugar, cinnamon and vanilla extract 2 minutes; increase speed to medium-high and beat 5 minutes longer or until stiff peaks form. With rubber spatula, evenly spread whipped cream over cake.
If using eggnog that contains alcohol, omit the rum and use an additional 1/3 cup eggnog.
For a non-alcoholic version, omit the rum and use an additional 1/3 cup non-alcoholic eggnog.