Eggnog Poke Cake
Think of this as the ultimate eggnog poke cake: rich, soft, and fluffy with all the festive flavors you know and love.
Servings: 15
Equipment
- Glass Baking Dish 9 x 13-Inch
Ingredients
For the Cake:
- 1 Box cake mix yellow, vanilla, or white, 15¼ Ounce box
- 1 Cup eggnog
- ¾ Cup oil
- 3 eggs large
- cooking spray as needed
For the Topping:
- 2 Boxes instant vanilla pudding mix 3.4 Ounce box
- 2 Cups eggnog
- ½ Cup spiced rum
- 8 Ounces whipped topping thawed
- ½ Teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and spray a 9 x 13-inch pan with cooking spray.
- In a large bowl, beat the cake mix, eggnog, oil and eggs together until well mixed.
- Pour into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
- While the cake is warm, poke holes all over the cake with the handle of a wooden spoon. Cool the cake completely before adding the pudding.
- Mix the pudding, eggnog and rum together well and pour it all over the cake or pipe it into all the holes.
- Spread the whipped topping over the cake and sprinkle with some cinnamon.
Notes
Booze-free: If you want a kid-friendly cake, leave out the rum.
Use room temperature ingredients: Ensure the eggs and eggnog are at room temperature before mixing to create a smoother batter and better rise.
Don’t overmix: When combining the cake batter, mix just until the ingredients are combined. Overmixing can result in a denser, less tender cake.
Poke holes evenly: When poking holes in the warm cake, space them evenly to ensure the pudding mixture seeps into every part of the cake for a moist cake.
Cool completely before topping: Make sure the cake is fully cooled before adding the pudding mixture and whipped topping to prevent it from melting and losing texture.
Chill before serving: For the best texture and flavor, refrigerate the cake for at least an hour before serving to allow the pudding and whipped topping to set.
Use room temperature ingredients: Ensure the eggs and eggnog are at room temperature before mixing to create a smoother batter and better rise.
Don’t overmix: When combining the cake batter, mix just until the ingredients are combined. Overmixing can result in a denser, less tender cake.
Poke holes evenly: When poking holes in the warm cake, space them evenly to ensure the pudding mixture seeps into every part of the cake for a moist cake.
Cool completely before topping: Make sure the cake is fully cooled before adding the pudding mixture and whipped topping to prevent it from melting and losing texture.
Chill before serving: For the best texture and flavor, refrigerate the cake for at least an hour before serving to allow the pudding and whipped topping to set.
Nutrition
Calories: 383kcal | Carbohydrates: 48g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 371mg | Potassium: 135mg | Fiber: 0.5g | Sugar: 33g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg
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