Eggnog Poke Cake
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Each recipe on Tablespoon is carefully tested and inspected before it makes its way into the world. If that doesn’t convince you to make one of these boozy cakes ASAP, we don’t know what will!MORE+LESS-
box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
box (6-serving size) vanilla instant pudding and pie filling mix
container (8 oz) Cool Whip frozen whipped topping, thawed
teaspoon ground nutmeg
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
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.
In large bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken.
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.
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.
- Bourbon gives this poke cake a spiked eggnog flavor, but if you prefer to leave it out, just increase the milk by 1/4 cup.
- To ensure the pudding makes its way to the bottom of each poked hole, gently tap the sides of the cake pan after spreading the pudding.
- Cover and refrigerate any leftover cake.
Serving Size: 1 Slice
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.