Ingredients

• Cake:
• 1 (15.25 ounce) package yellow cake mix
• 1 1/2 cups eggnog, or more to taste
• 2 eggs
• 1/4 cup melted butter
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon rum-flavored extract
• Filling:
• 2 cups eggnog
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1/2 teaspoon rum-flavored extract
• Topping:
• 2 tablespoons cold water
• 1 tablespoon unflavored gelatin
• 2 cups heavy whipping cream
• 1 1/4 cups white sugar
• 1/2 teaspoon rum-flavored extract
• 1 pinch salt

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.