Eggnog Poke cake
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!
Servings: 16 servings
Ingredients
- 1 (14.25) box vanilla cake mix
- ⅓ cup vegetable oil
- 3 large eggs
- 1 cup eggnog
Topping
- ½ 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 cake mix, oil, eggnog, eggs, and 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 the pudding, eggnog, and ¼ teaspoon 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 the whipped topping and dust the top with freshly grated nutmeg and ground cinnamon.
Nutrition
Calories: 255kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 267mg | Potassium: 147mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg
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