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This skinny eggnog cake is so delicious. Simply combine a yellow box cake mix with nutmeg, Chobani, water, egg whites and you’ll have a perfect holiday dessert!

Skinny Eggnog Cake

Top the cake with some whipped topping spiked with rum or rum extract and dessert is ready! A few other holiday cake favorites are Super Moist Carrot Cake with Cream Cheese Frosting, 5-Ingredient Almond Cake with Fresh Berries, and Easy Blueberry Buttermilk Cake.

I used Truwhip as a healthier alternative to Cool Whip, which contains no HFCS, hydrogenated oils, transfats
or GMOs. I heard Trader Joe’s also carries a similar whipped topping if you are lucky enough to have one near you. Happy Holidays!!

Prep: 15

Cook: 30

Total: 45

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Yield: 15 servings

Serving Size: 1 slice cake w topping

Ingredients

For the Rum Topping:

▢ 10 oz Truwhip or reduced fat whipped topping
▢ 1 tbsp rum, or a few drops rum extract

Instructions

Preheat oven to 350°.
Lightly spray a 9 x 13 inch baking pan with baking spray.
Combine all the cake ingredients in a large mixing bowl and beat until combined.
Pour into prepared baking pan and bake about 28-30 minutes, or until a toothpick inserted comes out clean.
Allow to cool before frosting.
For frosting, in a small bowl, whisk whipped topping with rum or rum extract.
Spread over cake and dust with more nutmeg.
Keep refrigerated if making this ahead OR keep whipped topping in the refrigerator and serve on the side.

Last Step:

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Nutrition

Serving: 1 slice cake w topping, Calories: 188 kcal, Carbohydrates: 32 g, Protein: 2.5 g, Fat: 5 g, Saturated Fat: 0.5 g, Cholesterol: 0.3 mg, Sodium: 204 mg, Fiber: 0.5 g, Sugar: 4.3 g

Skinny Eggnog Cake

Skinny Eggnog Cake