Eggnog Poke cake

5 from 1 vote

Eggnog Poke Cake could not be more perfect for the holiday season! It combines the rich flavor of eggnog with the soft, moist texture of a classic poke cake. Add fluffy whipped topping and a sprinkle of nutmeg and cinnamon to really wow your family!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: christmas cake, Christmas Desserts, Eggnog Cake, Eggnog Dessert, Eggnog Poke Cake, holiday dessert

Servings: servings

Author: Alyssa Rivers

Ingredients

1 (14.25) box vanilla cake mix
⅓ cup vegetable oil
3 large eggs
1 cup eggnog
¼ teaspoon ground nutmeg

Topping

¼ teaspoon ground nutmeg, more for dusting on top
1 (3.2-ounce) box instant vanilla pudding
3 cups eggnog
1 (8-ounce) container whipped topping, thawed
ground cinnamon, for dusting

Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 9x13x3-inch baking dish with pan spray.
Combine the 1 (14.25) box vanilla cake mix, ⅓ cup vegetable oil, 1 cup eggnog , 3 large eggs, and ¼ teaspoon ground nutmeg in a large bowl. Beat at medium-high speed for 2 minutes using a hand mixer or stand mixer fitted with a paddle attachment.
Pour the cake batter into the prepared pan and bake for 30-35 minutes, or according to the directions on the box of the cake mix. Remove the cake from the oven and let it cool completely.
Once cooled, use the clean handle of a wooden spoon to poke holes all over the cake.
In a large bowl, whisk 1 (3.2-ounce) box instant vanilla pudding, 3 cups eggnog, and ¼ teaspoon ground nutmeg,. Let sit for 5 minutes to thicken.
Pour the pudding over the top of the cake, spreading it out evenly. Cover and chill for about 2 hours to allow the pudding to fully set up.
Before serving, top the cake with 1 (8-ounce) container whipped topping, and dust the top with freshly grated nutmeg and ground cinnamon,.

Nutrition

QR code

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