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Mincemeat Spice Cake with EggNog Topping

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Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 12


  • 1 18.25-ounce package spice cake mix
  • 1 1/4 cups Water
  • 1/3 cup Vegetable Oil
  • 3 large eggs
  • 1 9-ounce package None Such® Classic Original Condensed Mincemeat finely crumbled
  • 1/2 cup egg nog
  • 1 1.3-ounce envelope whipped topping mix


  • HEAT oven to 350°F. In large bowl, combine cake mix, water, vegetable oil and eggs; mix well. Beat on high speed 2 minutes.
  • STIR in mincemeat. Pour into well-greased and floured 10-inch fluted or tube pan. Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
  • COMBINE eggnog and whipped topping mix in small bowl; mix well. Beat on high speed 4 minutes or until mixture forms soft peaks. Serve topping over cake slices. Store leftover topping in refrigerator. Store leftover cake covered at room temperature.



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