Eggnog Poke Cake

A delightful dessert that combines the classic flavors of eggnog with a moist cake, perfect for holiday gatherings.

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Prep Time 20

Cook Time 35

Total Time 3

Servings: 12 pieces

Course: Dessert, Holiday

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the cake

1 box yellow cake mix (plus ingredients called for on box)
1 cup eggnog Plus more for drinking!

For the soaking mixture

1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

For the frosting

1/2 cup unsalted butter, softened Ensure at room temperature
8 ounces cream cheese, softened Ensure at room temperature
4 cups powdered sugar
1/3 cup eggnog

For the topping

to taste whipped cream For topping
to taste ground nutmeg For garnish

Method

Preparation

Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package instructions, replacing the water with 1 cup of eggnog.
Pour the batter into a greased 9×13-inch pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Cool the cake in the pan for 10 minutes, then poke holes all over the surface using the back of a wooden spoon or a skewer.

Soaking

Mix together 1 teaspoon vanilla extract, 1 teaspoon ground nutmeg, and 1/2 teaspoon cinnamon into 1 cup of eggnog.
Pour this mixture evenly over the cake, letting it seep into the holes.

Frosting

In a large bowl, beat the softened butter and cream cheese together until smooth.
Gradually add in the powdered sugar and 1/3 cup eggnog, continuing to beat until creamy and pourable.
Spread the frosting evenly over the soaked cake.

Chilling

Chill the cake for at least 2 hours in the refrigerator.

Serving

Top with whipped cream and a sprinkle of ground nutmeg before serving.

Notes

For optimal freshness, store covered in the refrigerator. It lasts for about 3-4 days. You can freeze slices in an airtight container for up to a month.