Ingredients and Weight:
- 1 box (15.25 ounces) yellow cake mix
- 1 box (3 ounces) instant vanilla pudding mix
- 1 cup (8 ounces) eggnog
- 1/2 cup (4 ounces) dark rum
- 1 cup (8 ounces) sweetened condensed milk
- 1 cup (8 ounces) whipped cream
- 1/2 cup (4 ounces) chopped rum-soaked raisins
- 1/4 cup (2 ounces) chopped toasted pecans
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare the cake mix according to package directions. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- In a large bowl, combine the pudding mix, eggnog, and rum. Beat until thickened.
- Use a fork to poke holes all over the cake. Pour the pudding mixture evenly over the cake.
- Refrigerate for at least 4 hours, or overnight.
- Spread the sweetened condensed milk over the pudding layer.
- Top with whipped cream, rum-soaked raisins, and toasted pecans.
Nutritional Information:
Per serving (1 piece):
- Calories: 400
- Fat: 20g
- Protein: 5g
- Carbohydrates: 60g
Dish Characteristics:
- Moist and flavorful
- Rich eggnog and rum flavors
- Creamy and decadent
- Perfect for special occasions
User Comments:
- "This cake is absolutely delicious! The eggnog and rum flavors are perfect together."
- "I love the way the pudding mixture soaks into the cake, making it extra moist."
- "The whipped cream, raisins, and pecans add a nice touch of sweetness and crunch."
- "This is the perfect dessert for a holiday party or special occasion."
- "The cake is a bit time-consuming to make, but it's definitely worth it."
Special Precautions and Tips:
- Use a good quality rum for a more flavorful cake.
- If you don't have dark rum, you can use light rum instead.
- You can make the cake ahead of time and refrigerate it for up to 3 days.
- The cake is best served cold.
