This easy eggnog cake is the perfect shortcut recipe for a Christmas party or holiday gathering. A rich eggnog sheet cake is covered in sweet cream cheese icing for a knockout flavor combo!
In a large mixing bowl, blend the spice cake mix, eggs, butter, and eggnog. Pour batter into a 9x13" baking pan sprayed with cooking spray.
Bake cake according to package directions. Once baking is finished, allow cake to cool for 30 minutes to an hour before frosting.
While the baked cake is cooling, use a hand mixer or stand mixer on medium speed to blend cream cheese and ⅓ cup eggnog. Slowly add powdered sugar until blended.
Spread icing on top of the cooled cake.
Notes
Want to really give your cake a kick? Before baking, mix ¼ cup cinnamon whiskey (like Fireball) into the batter.
If you're unsure whether or not your cake has baked through, insert a toothpick in the center after baking; if it comes out clean, you're ready to cool.
This cake can be frozen. I would leave the icing off if freezing - just place in an airtight container and store in the freezer for up to 6 months. Once you're ready to enjoy it, thaw in the refrigerator and add icing.