Eggnog Poke Cake
This Eggnog Poke Cake combines the flavors of eggnog with a moist vanilla cake, topped with whipped cream.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 1 box vanilla cake mix 15.25 ounces
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 4 cups eggnog divided
- ⅓ cup canola or vegetable oil
- 3 large eggs
For the Topping
- 2 boxes instant vanilla pudding mix 3.4 ounces each
- 1 tub whipped topping 8 ounces, thawed
Instructions
- Preheat the oven according to the cake mix instructions.
- Prepare the cake mix as directed, adding cinnamon and nutmeg to the batter.
- Bake the cake in a baking pan until a toothpick comes out clean.
- Once baked, poke holes in the cake and pour half of the eggnog over it.
- Prepare the pudding mix with the remaining eggnog and spread over the cake.
- Top with whipped topping and refrigerate before serving.
Notes
This cake is best served chilled. You can garnish with additional nutmeg if desired.