Eggnog Poke Cake
My dad is an eggnog lover so I always try to find a new way to incorporate it into our Christmas day brunch and this new Eggnog Poke Cake was not only delicious and festive but oh so easy and it's perfect to make ahead.
Ingredients
Instructions
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Step 1
Preheat the oven to 350 degrees and spray a 9×13-inch baking dish with nonstick cooking spray. Prepare the cake mix and bake per the directions on the back of the box.When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart. -
Step 2
In a large bowl, whisk together the pudding mix and eggnog until smooth. Pour pudding over the cake, pour it right into the holes as much as possible. Spread it all out, and using the back of the spoon, gently push the pudding down into the holes. Refrigerate for at least 2 hours to set.
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Step 3
Spread the whipped topping on top of the cake and place it in the refrigerator again for 2 hours or longer to set. When ready to serve, sprinkle a little pumpkin pie spice on top. Slice and serve, be sure to keep cake covered and refrigerated.
Note
Thanks to Brandie at The Country Cook for the inspiration for this yummy poke cake, she has lots of delicious recipes on her website!
