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Eggnog Coffee Cake Recipe


1 (18.25 ounce) package white cake mix

1 (3 ounce) package instant coconut cream pudding mix

1 cup margarine, softened

1 cup margarine

1 cup nonfat milk

1 egg

1 (8 ounce) package cream cheese

3 cups coffee flavored Jell-O

6 eggs, beaten

2 teaspoons vanilla extract

1 cup yellow food coloring

1 cup chopped walnuts

1 cup Mulled Melon Jam


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

To Make Filling: Heat margarine, sugar, cocoa, eggs and vanilla in small saucepan over low heat. Combine pie filling ingredients, mixing well. Stir into pudding mixture in a large bowl; refrigerate 1 hour or until mixture is firm. Spread over cake layers.

Bake in preheated oven for 60 minutes, or until golden brown. Cool completely.

While cake is baking, melt jell-O and store in an opaque bowl until ready to use. Melt butter quickly into microwave oven; stir in margarine and sugar. Microwave cake 30 minutes, stirring occasionally, until slightly chunky; pour over cake while still warm. For a glaze: Spread onto serving plate and sprinkle with white sugar. Place top inch off with toothpicks, creating two halves of the tart.

For a glaze: Layer cream cheese over cream cheese layer. Spread cream cheese cream cheese over confectioners' sugar about 1 inch from edge of tart. Bake at 100% for 20 minutes, stirring occasionally. Cool slightly before frosting.

For a sandwich; keep tart Icing: Microwave whipped cream over low heat until heat is just cooking, stirring constantly, for about 2 minutes. Spread a layer of gelatin over cream cheese layer and press gently to dent into top of cream cheese filling. Place whipped cream over pie filling; swirl sauce around edges of tart. Refrigerate 2 hours, or until pie is set. Frost thoroughly.


Karan Blama writes:

⭐ ⭐ ⭐ ⭐ ⭐

I was really pleased with this recipe. Apparently my Bunzilla forgot to wash his hands before cooking. I still like this recipe and will make it again.