1/2 cup butter, softened
1 cup eggnog
1/4 cup rum or use 1/4 cup more of the eggnog with 1 teaspoon rum flavoring
1 tsp ground nutmeg
2 tsp vanilla
3 large eggs
1 package (18.25 ounces) white cake mix
Grease and flour a 12-cup Bundt cake pan.
Heat oven to 325°.
Beat butter until light; beat in eggs and eggnog and rum or rum flavoring.
Add vanilla, nutmeg, and cake mix; beat slowly to combine, then beat on high speed for 2 minutes.
Spoon into the prepared baking pan.
Bake for 35 to 45 minutes, or until a cake tester or wooden pick comes out clean when inserted in the middle of the cake.
Cool in the pan on a rack for 15 minutes.
Invert the cake onto a serving tray and cool completely before frosting or dusting with powdered sugar.
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