Slice, serve, and savor the festive and comforting flavors of your Eggnog Poke Cake! This dessert is a delightful addition to any celebration, combining the beloved taste of eggnog with the joy of cake.
Do you have a soft spot for poke cake? I certainly do! If you haven’t experienced the joy of making one yet, the term “poke cake” essentially comes from the delightful process of poking the cake all over. Why, you ask? Well, this ingenious technique allows the frosting, jello, or any other delectable filling you’ve generously added on top to seep down into those inviting holes, ensuring that every bite is infused with extra flavor. The result? A consistently moist and incredibly tasty cake!
Now, let’s talk about the star of the show – the Eggnog Poke Cake. It embodies all the wonderful characteristics of a poke cake, but with an added festive touch. Picture this: a moist and flavorful cake with the essence of eggnog, adorned with a topping that is a symphony of holiday flavors. And if you’re feeling a bit adventurous, a subtle hint of booze can be introduced to elevate the merriment. This Eggnog Poke Cake not only satisfies your dessert cravings but also brings a festive spirit to your table.
Ingredients:
1 package white cake mix
1 cup eggnog
2 eggs
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Ingredients:
1 package white cake mix
1 cup eggnog
2 eggs
½ cup vegetable oil
For the Topping:
2 cups whipped cream or Cool Whip
2 cups eggnog
3.4 oz instant vanilla pudding mix
1 teaspoon cinnamon
½ teaspoon nutmeg
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a mixing bowl, blend the cake mix, 1 cup of eggnog, 2 eggs, and ½ cup of vegetable oil until smooth.
Pour the batter into the prepared baking dish.
Bake as per the cake mix instructions, approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the topping by whisking 2 cups of eggnog, instant pudding mix, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg until thick.
After the cake cools, poke holes throughout with a wooden spoon’s end.
Evenly spread the thickened eggnog pudding mixture over the cake. Chill in the fridge for 20 minutes to set.
Top with 2 cups of whipped cream, spreading it evenly. Optionally, add a sprinkle of cinnamon or nutmeg for garnish.