Preheat the oven to 350 degrees F. Lightly brush a 13x9-inch baking pan with 1 tablespoon of butter over the bottom and slightly up the sides. Add a tablespoon of flour to the pan. Turn the pan around in each direction so the flour covers the areas that are buttered. Set aside.
Add the flour, baking powder, salt, cinnamon and nutmeg to a medium-sized bowl. Whisk to combine and set aside.
In a large bowl, add the butter and sugar and blend with a mixer until fluffy. Add the eggs, one at a time, and mix until combined.
Add the rum or vanilla extract and mix to combine.
A little at a time, add some of the flour mixture to the butter mixture, alternating with the Shamrock Farms milk. Continue to blend until the batter is smooth.
Transfer the batter to the prepared pan. Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for about 10 minutes.
As the cake bakes, add the pudding mixture, the Shamrock Farms Eggnog, and the Shamrock Farms milk to a bowl. Whisk to combine and refrigerate until ready to use.
When the cake is cool, use the rounded end of a wooden spoon to poke holes across the top of the cake, almost all the way to the bottom of the cake.
Stir the pudding mixture to loosen it slightly. Pour it over the top of the cake so it fills the holes with a thin layer over the top. Lightly tap the pan on a flat surface to help the pudding settle. Refrigerate the cake for about an hour.
While the cake is in the refrigerator, make the frosting by adding the cream cheese to a stand mixer. Add the confectioners’ sugar and blend until combined. Add the Shamrock Farms Heavy Whipping Cream and blend a few minutes on high speed until the mixture forms peaks.
Spread the frosting over the top of the cake.
Slice and serve. Refrigerate any leftovers.
Desserts, Holiday Recipes, Sweet Treats
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.