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Skinny Eggnog Cake

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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!

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.

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!

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!!

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!

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

5 from 1 vote
10
Cals:188
Protein:2.5
Carbs:32
Fat:5
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!
Course: Dessert
Cuisine: American
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!
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 15 servings
Serving Size: 1 slice cake w topping

Ingredients

  • 16.5 oz package yellow cake mix
  • 6- oz fat-free Greek yogurt
  • 1 cup water
  • 2 large egg whites
  • 1 1/2 tsp ground nutmeg plus more for garnish
  • baking spray

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

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42 comments on “Skinny Eggnog Cake”

  1. Made mini cupcakes for christmas dessert and gifts for friends and neighbors. Sampled one before packing up and they are fantastic! Thanks for the recipe. PS Got my mom your cookbook for christmas. We ♡ you!

  2. I was really skeptical about doing the lightened up cake mix- it was my first time swapping the ingredients. I was so pleasantly surprised! The cake was light and moist and the cool whip was the perfect accompaniment. I made it for a Sunday family dinner and we all agreed it would be good with no spice and topped with plain cool whip and fresh strawberries instead- a lightened up strawberry shortcake!

  3. This is quite possibly the easiest dessert recipe I've ever made and it was delicious. I kept the cool whip on the side as I feared not everyone would be a fan of the rum flavoring. The cake was great on it's own as well as with the topping. Thanks for a great new effortless go to!

  4. Loved this recipe so much I decided to experiment with another flavor. I just tried a Chocolate Amaretto cake using your recipe but adding 1 tsp. of almond extract to the batter and eliminating the nutmeg. For the topping I added 1 Tbsp. of Amaretto to the whipped topping. Yum!!!

  5. I had 4 different parties to go to this holiday season and I made it for each party. It was always such a big hit and I kept getting asked for the recipe. I referred them back to your site. I used rum extract instead of rum for the whipped topping. I also couldn't find Truwhip so I used fat free cool whip and it was excellent. I just simply glazed the cake so I didn't use the entire container. The cake was so moist and light. I did need to cook the cake for 40 minutes in my oven but oven times vary so no big deal there. Thank you for another delicious recipe!

  6. This was SO GOOD! I made 2 to bring to numerous events on Christmas Day and they were a big hit. So yummy and super easy!

  7. First, I am a huge fan of eggnog. I love Bordens, but it is not WW friendly.
    I made this tonight. I used 1/2c Silk Nog and 1/2c water, and stirred 1Tbs Silk Nog into the Cool Whip as kids were eating it so did not want the rum. Flavor was really good.
    The cake came out a little tough. In 28 minutes it had completely pulled away from all 4 side of the pan by a lot, so I would guess over cooked? Also I find cake make with just whites tend to be tougher. Would make again, but cook less time. Any other suggestions?