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Eggnog Poke Cake

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by: Tablespoon Kitchens
Updated Aug 21, 2019
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Each recipe on Tablespoon is carefully tested and inspected before it makes its way into the world. After making this bourbon-infused eggnog cake, our Kitchen Test Crew quickly decided it was going to be at the top of their favorites list. If that doesn’t convince you to make one of these boozy cakes ASAP, we don’t know what will!

Eggnog Poke Cake

  • Prep Time 25 min
  • Total 3 hr 5 min
  • Servings 15
  • Ingredients 9
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Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box

Filling

  • 1 box (6-serving size) vanilla instant pudding and pie filling mix
  • 2 3/4 cups cold milk
  • 3 tablespoons bourbon
  • 1/2 teaspoon nutmeg

Topping

  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1/4 cup caramel sauce
  • 1/8 teaspoon ground nutmeg

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Step 
    2
    Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
  • Step 
    3
    With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • Step 
    4
    In large bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken.
  • Step 
    5
    Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes.
  • Step 
    6
    Spoon whipped topping over cake; spread evenly. Refrigerate 30 minutes. Drizzle with caramel sauce; sprinkle with remaining 1/8 teaspoon nutmeg. Cut into 5 rows by 3 rows.

Nutrition

No nutrition information available for this recipe

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