Eggnog Poke Cake
This Eggnog Poke Cake is a delightful holiday dessert that combines the warm, comforting flavors of eggnog with a moist, tender cake. The creamy pudding filling, infused with eggnog and a hint of brandy (optional), soaks into the cake, creating a truly irresistible treat. Topped with spiced whipped cream, it’s the perfect festive dessert for any gathering.
Ingredients:
Cake Ingredients:
| Ingredient | Quantity |
|---|---|
| White cake mix | 1 box |
| Large eggs | 2 |
| Vegetable oil | 1/2 cup |
| Eggnog | 1 cup |
Filling Ingredients:
| Ingredient | Quantity |
|---|---|
| Instant vanilla pudding | 1 (3.4 oz) box |
| Brandy (optional) | 1/2 cup |
| Eggnog | 1 1/2 cups |
| Whipped topping | 3 cups |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with nonstick cooking spray.
- In a medium bowl, combine the white cake mix, eggs, vegetable oil, and eggnog. Mix until well combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Poke the Holes:
- Once the cake is cooled, use the end of a wooden spoon to poke holes all over the surface of the cake.
- Prepare the Filling:
- In a large bowl, whisk together the instant vanilla pudding mix, brandy (if using, or additional eggnog), and eggnog. Whisk until smooth.
- Before the pudding has a chance to thicken, pour it evenly over the poked holes in the cake.
- Place the cake in the refrigerator to chill for at least 15 minutes, or ideally for one hour.
- Add the Topping:
- In a separate bowl, gently stir the cinnamon and nutmeg into the whipped topping.
- Spread the spiced whipped topping evenly over the chilled cake.
- Serve:
- Slice the cake into squares and serve.
- Enjoy!
