Of all the poke cakes I’ve made this has to be the most delicious one

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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.

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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

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Directions

1. 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.
2. Prepare the Filling:
   In a medium bowl, whisk together the vanilla pudding mix, brandy (if using), and eggnog until the mixture thickens.
3. 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.
4. Add Topping:
   Spread the whipped topping evenly over the pudding layer. Finish by sprinkling cinnamon and nutmeg on top for a warm, spiced touch.
5. Chill & Serve:
   Refrigerate the cake for at least two hours to let the flavors meld and the filling set. Slice, serve, and enjoy!