Preheat your oven to 350°F (175°C) and coat a 9x13 baking pan with non-stick spray. Beat together butter, brown sugar, and white sugar until light and fluffy. Add eggs one at a time, then mix in white rum and eggnog.

Sift in flour, baking powder, baking soda, salt, nutmeg, and cinnamon into the batter and gently fold until just combined.

Pour prepared batter into the greased baking pan and smooth the top. Bake for 20-25 minutes, or until a toothpick comes out clean. Cool for 20 minutes then transfer to a wire rack to cool completely.

Beat together cream cheese and butter until light and airy. Gradually add confectioner's sugar, then pour in eggnog and blend until smooth.

Layer in a trifle bowl: start with cake cubes, followed by candied nuts, cream cheese filling, and drizzle with caramel. Repeat, finishing with cake, nuts, and cream cheese filling on top.

Cover and refrigerate for at least 2 hours before serving. Optionally garnish with fresh nuts or caramel before serving.