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Ingredients

1 (15.25 ounce) package yellow cake mix 1 ½ cups eggnog, or more to taste 2 eggs ¼ cup melted butter ½ teaspoon ground nutmeg ½ teaspoon rum-flavored extract 2 cups eggnog 1 (3.5 ounce) package instant vanilla pudding mix ½ teaspoon rum-flavored extract 2 tablespoons cold water 1 tablespoon unflavored gelatin 2 cups heavy whipping cream 1 ¼ cups white sugar ½ teaspoon rum-flavored extract 1 pinch salt

Nutrition Info

440.6 calories carbohydrate: 54.2 g cholesterol: 112 mg fat: 23.3 g fiber: 0.3 g protein: 5.1 g saturatedFat: 12.6 g servingSize: - sodium: 369 mg sugar: 39.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
Mix cake mix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1/2 teaspoon rum-flavored extract together in a bowl using an electric mixer until batter is smooth, about 4 minutes. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove cakes from pans and cool on a wire rack.
Mix 2 cups eggnog, vanilla pudding mix, and 1/2 teaspoon rum-flavored extract together in a bowl until smooth, refrigerate until pudding thickens, at least 30 minutes.
Mix cold water and gelatin together in a bowl until gelatin is dissolved. Beat cream in a separate bowl using an electric mixer until soft peaks form, add gelatin mixture, white sugar, 1/2 teaspoon rum-flavored extract, and salt and beat until stiff peaks form. Refrigerate topping until chilled, at least 30 minutes.
Place 1 cake on a serving plate and spread 1/2 of the filling on top. Place the second cake over the filling and top with remaining filling. Cover entire cake with whipped cream topping. Store cake in refrigerator.

1 cake

Holiday cake.