Description
A festive and creamy eggnog poke cake perfect for holiday gatherings.
Ingredients
Scale
- 1 (15.25 ounce) box of vanilla cake mix
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 4 cups eggnog, divided
- ⅓ cup canola or vegetable oil
- 3 large eggs
- 2 (3.4 ounce) boxes of instant vanilla pudding mix
- 1 (8 ounce) tub of whipped topping, thawed
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the cake mix, cinnamon, nutmeg, 1 cup of eggnog, oil, and eggs until well combined.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Remove from oven and let cool for 10 minutes.
- Poke holes in the cake using a fork.
- In a separate bowl, whisk together the pudding mix and 3 cups of eggnog until thickened.
- Pour the pudding mixture over the cake, ensuring it fills the holes.
- Refrigerate for at least 2 hours.
- Top with whipped topping before serving.
Notes
- For a richer flavor, use homemade eggnog.
- Can substitute whipped topping with whipped cream.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Eggnog Poke Cake, holiday dessert, festive cake