Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
hours.
Turn the cake out of the pan and
umps remaining.
Place the cake mix, eggnog, brandy, oil, eggs, vanilla
bsorb the liquid evenly.
Cake:
Preheat the oven to
o a lined 10 inch cake pan. Sprinkle with half of
Preheat oven to 350\u00b0F In large mixing bowl, combine cake mix, pudding mix, Borden egg nog, and oil; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed 4 minutes.
Pour into greased and floured 10-inch fluted or tube pan.
Bake 40-45 minutes or until a wooden pick inserted near the center comes out clean.
Cool 10 minutes; remove form pan. Cool completely. Sprinkle with powdered sugar, if desired.
o a lined 10 inch cake pan. Sprinkle with half the
Let butter, eggs and eggnog stand at room temperature 30
arge mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and
ermometer.
Bake the Gingerbread Cake:
Preheat your oven
Mix the pudding mix, nutmeg and eggnog in a saucepan and cook over medium heat until thick and bubbly.
Chill.
Beat the rum with whipped cream until smooth and fold into the pudding mixture; pour into the pie shell.
Garnish with nutmeg and chill for 4 hours.
he inside of a fluted cake pan.
In a medium
ound cake pans.
Mix cake mix, 1 1/2 cups eggnog, eggs
For cake: Preheat oven to 350\u00b0F.
In large bowl combine all ingredients; beat on medium speed for 3 minutes.
Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.
Preheat oven to 180 degrees. Beat the condensed milk and the butter in a large bowl. Add the eggs, one by one. Add the lime zest and the evaporated milk alternately with the flour. Pour batter into a greased and floured cake pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Invert after 10 minutes and let cool. Level top of cake and pour rompope evenly.
For the frosting, beat both ingredients until well combined. Frost cake and garnish as desired.
Generously grease and flour Bundt pan or two 10-inch pans. Sprinkle nuts on bottom of prepared pans (about 2 teaspoons in each individual pan; set aside.
Heat oven to 325\u00b0.
Put dry cake mix in a large bowl and add eggnog, oil and eggs.
Add rum and nutmeg and beat for 2 minutes.
Pour batter in prepared pans. Bake for 20 to 25 minutes.
Use a cream cheese icing for cake.