Eggnog Poke cake
Eggnog Poke Cake could not be more perfect for the holiday season! It combines the rich flavor of eggnog with the soft, moist texture of a classic poke cake. Add fluffy whipped topping and a sprinkle of nutmeg and cinnamon to really wow your family!
Foto: The Recipe Critic
Ingredients
- 1 (14.25) box vanilla cake mix
- ⅓ cup vegetable oil
- 3 large eggs
- 1 cup eggnog
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground nutmeg, (more for dusting on top)
- 1 (3.2-ounce) box instant vanilla pudding
- 3 cups eggnog
- 1 (8-ounce) container whipped topping, (thawed)
- ground cinnamon, (for dusting)
Steps
-
Preheat the oven to 350 degrees Fahrenheit and spray a 9x13x3-inch baking dish with pan spray.
-
Combine the 1 (14.25) box vanilla cake mix, ⅓ cup vegetable oil, 1 cup eggnog , 3 large eggs, and ¼ teaspoon ground nutmeg in a large bowl. Beat at medium-high speed for 2 minutes using a hand mixer or stand mixer fitted with a paddle attachment.
-
Pour the cake batter into the prepared pan and bake for 30-35 minutes, or according to the directions on the box of the cake mix. Remove the cake from the oven and let it cool completely.
-
Once cooled, use the clean handle of a wooden spoon to poke holes all over the cake.
-
In a large bowl, whisk 1 (3.2-ounce) box instant vanilla pudding, 3 cups eggnog, and ¼ teaspoon ground nutmeg,. Let sit for 5 minutes to thicken.
-
Pour the pudding over the top of the cake, spreading it out evenly. Cover and chill for about 2 hours to allow the pudding to fully set up.
-
Before serving, top the cake with 1 (8-ounce) container whipped topping, and dust the top with freshly grated nutmeg and ground cinnamon,.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...