Best Duncan Hines Eggnog Squares Recipes

Eggnog-Rum Bundt Cake image

Provided by Ellen Grunsell

Categories Cakes

Time 55m

Number Of Ingredients 11

1 box duncan hines moist deluxe classic yellow cake mix
1 1/3 c egg nog
1/3 c vegetable oil
3 large eggs
1 tsp ground nutmeg
1 tsp imitation rum flavoring
EGG NOG ICING
2 c confectioners sugar
2 Tbsp butter, soft
1 tsp pure vanilla extract
3 tsp eggnog

Steps:

1. Pre-heat oven to 350 deg. Grease bundt pan with butter and dust with flour
2. Blend Cake mix, eggnog, vegetable oil, eggs, nutmeg and rum flavoring in large bowl at low speed until moistened (about 30 sec.)
3. Beat at medium speed for 2 minutes
4. Pour in cake pan and bake immediately. Bake 38-43 minutes or till tooth pick inserted comes out with just crumbs clinging to it.
5. Let cool 10 minutes then invert onto cooling rack and remove pan. Transfer to cake plate when cool.
6. Egg nog Icing Place all ingredients in medium bowl
7. Beat at low speed till moistened with whisk if possible
8. Beat at medium speed till no lumps from butter, adding more eggnog a little at a time till a thick but still drippy consistency. Do not over dilute or you will have more of a glaze than an icing.
9. Spoon over cool cake, letting it drip down sides.

Creamy Eggnog Squares image

Provided by Kimberly Biegacki

Time 35m

Number Of Ingredients 13

CRUST:
1 pkg chocolate graham crackers, whole box 14.4 oz.
1/2 c (1 stick) butter or margarine, melted
1/2 c chopped pecans
FILLING:
1 pkg (8 oz.) cream cheese
1 c granulated sugar
TOPPING:
1 (12 oz) container frozen non-dairy whipped topping
2 pkg (3.4 oz, each) french vanilla instant pudding and pie filling
3 c cold milk
1/4 tsp rum extract
1/4 tsp ground nutmeg

Steps:

1. This is a brand that would be good to use. But whatever you have in your area would be fine too.
2. Preheat oven to 350°F. Combine ground up graham crackers, melted butter and pecans in large bowl. Reserve 1/2 cup mixture. Lightly, press remaining mixture onto bottom of ungreased 13x9-inch pan.
3. Bake 15 to 20 minutes or until surface is firm. Cool. Toast reserved 1/2-cup cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs. Combine cream cheese and sugar in large bowl; beat until smooth. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate.
4. Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer. Refrigerate at least 2 hours.
5. Before serving, you can place a dollop of whipped topping on each slice with some ground nutmeg on top for garnish.
6. Delicious slices on a plate, YUM, YUM can I say YUM!!!!