1-First, preheat your oven to 350 degrees F and line a 9×5-inch loaf pan with parchment paper. This sets the stage for baking the cake base smoothly.

2-Next, in a large bowl, beat the 16 ounces pound cake mix, 2/3 cup eggnog, 1/4 cup unsalted butter, 2 large eggs, 2 tablespoons rum (or 2 teaspoons rum extract), and 1/2 teaspoon nutmeg with an electric mixer until well blended.

3-Pour the mixture into the prepared pan and bake for 55-60 minutes, or until a skewer inserted comes out clean. After baking, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4-Once cooled, crumble the cake into a large bowl, making sure no large chunks remain, and mix in up to three-quarters of the 16 ounces container whipped vanilla frosting.

5-Scoop out tablespoon-sized portions, knead gently, and form them into 1-inch balls. Place these on a parchment-lined baking sheet, cover with plastic wrap, and chill for several hours or overnight.

6-When ready, melt the 48 ounces vanilla or chocolate candy coating in the microwave until smooth, then dip each ball to coat evenly, and sprinkle with sea salt before it sets.

7-Finally, refrigerate the coated balls for 30 minutes until firm, and they’re ready to serve.