Ingredients:
For the Cake:
1 box white cake mix
2 large eggs
1/2 cup vegetable oil
1 cup eggnog
For the Filling:
1 (3.4 oz) box instant vanilla pudding
1/2 cup brandy (optional; can replace with additional eggnog)
1 1/2 cups eggnog
3 cups whipped topping
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Preparation:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray.
Mix and Bake Cake:
In a medium bowl, combine the cake mix, eggs, oil, and eggnog. Mix well.
Pour the batter into the prepared pan.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Poke Holes:
Once the cake has cooled, use the end of a wooden spoon to poke holes all over the cake.
Prepare Filling:
In a large bowl, whisk together the vanilla pudding, brandy (if using), and eggnog.
Before the pudding thickens, pour it evenly over the cake.
Chill the cake in the refrigerator for at least 15 minutes, preferably an hour.
Add Topping:
Stir cinnamon and nutmeg into the whipped topping.
Spread this mixture evenly over the chilled cake.
Serve:
Slice, serve, and enjoy!
Note: If you prefer not to use brandy, simply substitute it with an equivalent amount of eggnog.
This Eggnog Poke Cake is a delightful twist on the classic dessert, combining the joy of poke cakes with the festive flavor of eggnog. Whether you make it boozy or keep it non-alcoholic, it’s sure to be a hit at your holiday gatherings!