Eggnog Poke Cake
Eggnog Poke Cake is a delightfully spongy cake that's filled and topped with a creamy eggnog frosting. It's not heavy or overly sweet, making it a perfect wintertime or holiday cake.
Ingredients
For the Cake
- 1 box yellow cake mix plus ingredients needed to prepare the mix, typically eggs, oil, and water
For the Eggnog Filling
- 2 cups eggnog
- 1 box instant vanilla pudding mix 3.4 oz
For the Frosting
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg optional, for garnish
Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the cake mix according to the package instructions. Pour the batter into the prepared baking pan.
- Bake the cake as directed on the package, typically 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
Poke the Cake
- Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
Prepare the Eggnog Filling
- In a mixing bowl, whisk together the eggnog and instant vanilla pudding mix until well combined and smooth. Let it sit for a few minutes to thicken.
- Pour the eggnog mixture over the cake, ensuring it fills the holes. Spread evenly with a spatula if needed.
Chill the Cake
- Cover the cake and refrigerate for at least 2 hours, or until the eggnog filling has set.
Prepare the Frosting
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled cake.
Garnish and Serve
- Sprinkle ground nutmeg over the top of the frosting, if desired, for a festive touch.
- Slice and serve the cake chilled.