Eggnog Poke Cake

Eggnog Poke Cake

Eggnog Poke Cake is a delightfully moist cake that’s filled with the rich and creamy flavors of eggnog. It’s not heavy or overly sweet either. I think it’s a perfect holiday dessert, and if you’re not an eggnog fan, feel free to substitute with vanilla pudding. It will still be undeniably delicious! If you’re looking for a festive dessert that’s not overly indulgent, you’ve come to the right place. When you make a light and spongy cake and pair it with a luscious eggnog filling & topping, you get the perfect cake. The addition of a sprinkle of nutmeg just sends it over the top. I’ve really been in the mood for holiday baking, and this dreamy cake reminds me of festive celebrations. Not a fan of eggnog? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

• Mixing bowl
• Whisk or electric mixer
• 9×13 inch baking pan
• Wooden spoon or skewer
• Measuring cups and spoons

Ingredients

• Cake:
  • 1 box yellow cake mix
  • 1 cup eggnog
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 teaspoon ground nutmeg
• Filling:
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 2 cups eggnog
• Topping:
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground nutmeg for garnish

Directions

1. Prep Time: 15 minutes
2. Cook Time: 30 minutes
3. Total Time: 3 hours (includes cooling and chilling time)

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Make the Cake Batter: In a mixing bowl, combine the yellow cake mix, eggnog, vegetable oil, eggs, and ground nutmeg. Beat with a whisk or electric mixer until well combined and smooth.
3. Bake the Cake: Pour the batter into the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes.
4. Poke the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about an inch apart.
5. Prepare the Filling: In a mixing bowl, whisk together the instant vanilla pudding mix and eggnog until smooth and thickened. Pour the mixture over the cake, making sure to fill the holes. Spread evenly with a spatula. Cover and refrigerate for at least 2 hours.
6. Make the Whipped Topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Top the Cake: Spread the whipped cream evenly over the chilled cake. Sprinkle with ground nutmeg for garnish.
8. Serve and Enjoy: Cut the cake into squares and serve chilled.

Nutrition Information (per serving, based on 12 servings)

• Calories: 320
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 320mg
• Total Carbohydrates: 44g
• Dietary Fiber: 0g
• Sugars: 30g
• Protein: 4g

Enjoy this festive and flavorful Eggnog Poke Cake that’s perfect for holiday gatherings!