Of all the poke cakes I’ve made this has to be the most delicious one
Eggnog Poke Cake
This festive dessert perfectly blends a tender white cake with a luscious eggnog pudding filling and a fluffy whipped topping. It’s an ideal treat for holiday celebrations or whenever you’re in the mood for something rich and comforting.
Ingredients
For the Cake:
- White cake mix — 1 box
- Large eggs — 2
- Vegetable oil — ½ cup
- Eggnog — 1 cup
For the Filling:
- Instant vanilla pudding mix (3.4 oz box) — 1
- Brandy (optional) — ½ cup
- Eggnog — 1½ cups
- Whipped topping — 3 cups
- Ground cinnamon — 1 teaspoon
- Ground nutmeg — ½ teaspoon
Directions
- Bake the Cake:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, combine the cake mix, eggs, oil, and eggnog. Beat until the batter is smooth. Pour into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes. - Prepare the Filling:
In a medium bowl, whisk together the vanilla pudding mix, brandy (if using), and eggnog until the mixture thickens. - Poke & Pour:
Once the cake has cooled, use the handle of a wooden spoon or a skewer to poke holes all over the surface. Slowly pour the pudding mixture evenly over the cake, allowing it to seep into the holes. - Add Topping:
Spread the whipped topping evenly over the pudding layer. Finish by sprinkling cinnamon and nutmeg on top for a warm, spiced touch. - Chill & Serve:
Refrigerate the cake for at least two hours to let the flavors meld and the filling set. Slice, serve, and enjoy!
