Eggnog Poke Cake Delight (Printable Version)
Moist eggnog-infused cake with vanilla pudding and whipped topping, finished with a hint of nutmeg.
# What You'll Need:
→ Cake
01 -
15.25 ounces white cake mix
02 -
1 cup eggnog
03 -
¾ cup salted sweet cream butter, melted and cooled
04 -
3 large eggs, at room temperature
→ Topping
05 -
3.4 ounces instant vanilla pudding mix
06 -
2 cups cold eggnog
07 -
8 ounces whipped topping, thawed
08 -
½ teaspoon ground nutmeg, optional garnish
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
02 -
In a medium bowl, combine cake mix, eggnog, melted butter, and eggs. Use a handheld mixer at medium-high speed to blend for 1 to 1½ minutes until fully combined.
03 -
Pour batter evenly into prepared baking dish. Bake 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool thoroughly.
04 -
Using the end of a wooden spoon, poke holes in the cooled cake spaced approximately 1 inch apart. Set aside.
05 -
In a medium bowl, whisk together instant pudding mix and cold eggnog with a handheld mixer or whisk until thickened and well incorporated.
06 -
Quickly and evenly spread the pudding mixture over the cake, encouraging it to fill the holes.
07 -
Spread the thawed whipped topping evenly over the pudding layer. Cover and refrigerate for at least 4 hours.
08 -
Sprinkle ground nutmeg over the chilled cake before slicing and serving.
# Additional Notes:
01 -
Ensure cake is completely cooled before poking holes to prevent breaking.
02 -
Refrigerate for at least 4 hours to allow flavors to meld and pudding to set.