Eggnog Poke Cake
Servings: 12
Eggnog poke cake is a delicious, moist spice cake that is poked with holes and filled with a sweet eggnog pudding. Sprinkled with ground cinnamon and topped with sugared cranberries, this cake is the perfect holiday and Christmas dessert.
Print Recipe
Ingredients
- 1 (15.25 oz) box spice cake mix plus ingredients to make it
- 1 (3.5 oz) box vanilla instant pudding
- 1 1/2 cups eggnog
- 4 cups frozen whipped topping thawed
Optional Decorations
- ground cinnamon
- sugared cranberries
- candied nuts
Instructions
- Bake the cake according to package directions, or bake your favourite 9x13 spice cake and let it cool completely.
- Using the end of a wooden spoon or chopstick, poke holes approximately 1/4 inch in diameter all over the cake. About 1/2 inch spacing will allow for a nice amount of filling.
- In a medium-sized bowl, whisk the pudding and eggnog until it begins to thicken. Then spoon the pudding over the cake paying special attention to filling the holes. Then spread the remaining pudding over the cake.
- Spread the thawed whipped topping over the cake in an even layer.
- Dust the top of the cake with ground cinnamon or other toppings as desired.
- Chill the cake for 1 hour before serving to allow the pudding and topping to set.
- Serve the cake with sugared cranberries, candied nuts, or other garnish as desired.
Notes
If you don't want to use a boxed cake mix, you can use your favourite 9x13 spice cake recipe instead.
Instead of spooning the filling over the cake, using a piping bag fitted with a small tip will help ensure the holes are completely filled.