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Eggnog Poke Cake

A moist and creamy dessert soaked in eggnog and topped with whipped cream, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box Box of Vanilla Cake Mix For best results, use brands like Duncan Hines or Betty Crocker.
  • 3 large Large Eggs Ensure they are at room temperature.
  • 1 cup Eggnog Use quality eggnog for the best flavor.
For the Filling
  • 1 packet Instant Vanilla Pudding Mix Jell-O brand recommended.
  • 1 cup Eggnog (for filling) The magic ingredient for extra moisture.
For the Topping
  • 1 cup Whipped Cream Store-bought or homemade.
  • to taste Nutmeg Freshly grated for best flavor.

Method
 

Preparation
  1. Preheat your oven according to the cake mix instructions and grease a 9x13 inch baking pan.
  2. In a mixing bowl, combine the vanilla cake mix, eggs, and 1 cup of eggnog, and whisk until smooth.
  3. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  4. Let the cake cool for about 10 minutes.
Filling and Topping
  1. While the cake cools, whisk the instant pudding mix with 1 cup of eggnog until it thickens.
  2. Poke holes all over the warm cake with a fork, then pour the pudding mixture over it.
  3. Allow the cake to cool completely and then chill in the refrigerator for 1-2 hours.
  4. Top the cake with whipped cream and sprinkle with nutmeg before serving.

Notes

For added flavor, you can experiment with different pudding flavors or toppings. Store covered in the fridge for 3-4 days.