Holiday Eggnog Poke Cake

Eggnog Poke Cake

Indulge in the festive flavors of Eggnog Poke Cake, a delightful vanilla cake infused with rich eggnog pudding and topped with warm holiday spices!

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, see note)
• 1 1/2 cups eggnog
• 3 cups whipped topping
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray and set aside.
2. In a medium bowl, combine the cake mix, eggs, vegetable oil, and eggnog. Mix until smooth, then pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
3. Once the cake has cooled, use the end of a wooden spoon to poke holes all over the surface.
4. In a large bowl, whisk together the instant pudding, brandy (if using), and eggnog. Before the pudding thickens, pour it evenly over the poked cake. Refrigerate for at least 15 minutes, or ideally for one hour, to let it set.
5. In a separate bowl, gently mix the cinnamon and nutmeg into the whipped topping. Spread this mixture evenly over the chilled cake.
6. Slice, serve, and enjoy the holiday spirit in every bite!

Note: If you prefer to skip the brandy, simply substitute it with an equal amount of eggnog.