Eggnog Poke Cake

Why you’ll love it

• Box-mix easy: no measuring flour or sugar.
• Feeds a crowd: one 9×13 pan, 15 squares.
• Make-ahead: bake it the night before the party.

Quick facts

Ingredients

• 1 box (15.25 oz / 432 g) white cake mix
• Eggs and oil as listed on the box
• Eggnog, in place of the water the box calls for
• 1 box (3.4 oz / 96 g) instant vanilla pudding mix
• 1 1/2 cups (360 ml) cold eggnog
• 1 tub (8 oz / 226 g) whipped topping, thawed
• 1/2 tsp ground nutmeg

Step-by-step method

1. Bake the cake. Prepare the cake mix as the box says, using eggnog instead of water. Bake in a greased 9×13-inch (23×33 cm) pan.

2. Poke. While the cake is still warm, poke holes all over it with the handle of a wooden spoon, about 1 inch apart.

3. Fill. Whisk the pudding mix with 1 1/2 cups cold eggnog for 1 minute and pour it right away over the cake, pushing it into the holes.

4. Chill. Refrigerate at least 2 hours.

5. Top and serve. Spread with the whipped topping and dust with nutmeg. Cut into squares and serve cold.

Tips for the best result

• Pour the pudding before it thickens so it runs into the holes.
• Use real whipped cream if you prefer: 2 cups heavy cream with 1/4 cup powdered sugar.
• Crushed gingersnaps or caramel drizzle on top make it extra festive.

Storage

Keep covered in the refrigerator up to 4 days.