Of all the poke cakes I’ve made this has to be the most delicious one
Eggnog Poke Cake is a delightful dessert that combines the flavors of a moist white cake, creamy eggnog pudding, and whipped topping. This festive treat is perfect for holiday gatherings or any time you crave a rich and indulgent dessert.
Eggnog Poke Cake
Ingredients:
For the Cake:
| Ingredient | Quantity |
|---|---|
| White cake mix | 1 box |
| Eggs (large) | 2 |
| Vegetable oil | 1/2 cup |
| Eggnog | 1 cup |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Instant vanilla pudding mix | 1 (3.4 oz) box |
| Brandy (optional) | 1/2 cup |
| Eggnog | 1 1/2 cups |
| Whipped topping | 3 cups |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
Instructions:
- Prepare the cake: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Combine cake mix, eggs, vegetable oil, and eggnog in a large bowl. Beat until smooth. Pour batter into prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes.
- Make the filling: In a medium bowl, whisk together pudding mix, brandy (if using), and eggnog until thickened.
- Fill the cake: Poke holes in the cooled cake and pour pudding mixture evenly over the top.
- Top the cake: Spread whipped topping over the pudding. Sprinkle with cinnamon and nutmeg.
- Chill and serve: Refrigerate for at least 2 hours, or until chilled. Serve and enjoy!