Eggnog Cake

Ingredients:

• 165 g (12 tbsp) unsalted butter
• 1 box (500 gr.) yellow sponge cake mix
• 1 package (110 g) instant vanilla pudding mix
• 1 tbsp. eggnog
• 1 cup chopped walnuts (about 110 g)
• 1/4 cup sugar
• 0.5 tsp ground nutmeg + extra for serving
• Cooking spray to spray the pan and spatula
• Whipped cream, for serving
• Caramel sauce, for serving

Preparation:

1. Preheat oven to 175°C. Place the butter in a 20x20 cm non-stick baking dish and place in the oven while it preheats.
2. Once the butter has melted, remove the pan from the oven and spray the sides with cooking spray. Sprinkle the cake mix evenly over the bottom. Using a rubber spatula, fold the flour mixture into the melted butter and spread it into an even layer. Sprinkle the pudding mix evenly over the top, then pour in the eggnog, tilting the pan to spread it out. Sprinkle with nuts, sugar, and nutmeg.
3. Bake until the top is golden brown and almost set but still slightly soft throughout, 40–45 minutes. Run a butter knife around the edge of the cake to loosen it from the pan, then let cool for 30 minutes.
4. Divide the warm pie among serving plates, top with whipped cream, drizzle with caramel sauce, and sprinkle with ground nutmeg. If you're not eating the pie warm, transfer it to a container (otherwise, it will stick to the pan when it cools).