Leftover eggnog? No problem! Try this Easy Eggnog Pound Cake

Only minutes to prepare and is moist and fresh for days and days.

1 (standard size) package yellow cake mix

1 (4-serving size) pakage instant vanilla pudding mix (reg. or sugar-free)

1/4 cup EggNogg (I like low-fat)

3/4 cup vegetable oil

4 eggs

1/2 teaspoon ground nutmeg

Powdered sugar (for dusting on top)

  1. Preheat oven to 350 degrees
  2. In large bowl, combine cake mix, pudding mix, EggNog and oil; beat on low speed until moistened. Add eggs and nugmeg; beat at medium speed 4 minutes. Pour into greased (I like butter flavored crisco) and floured (may use powdered sugar if you don’t crank up the temp.) 10-inch fluted or tube/bundt pan.
  3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool completely. Sprinkle with (shifted) powder sugar. Store leftovers covered at room temperature. Makes one (10-inch) cake.



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