Eggnog Poke Cake

• servings: 12 servings
• total time: 6 hours 32 minutes

Ingredients

1 box yellow cake mix (plus ingredients called for on box)

1 cup eggnog (plus more for drinking!)

1 teaspoon vanilla extract

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

8 ounces cream cheese, softened

4 cups powdered sugar

1/3 cup eggnog

Whipped cream for topping

Ground nutmeg for garnish

Directions

Preheat oven to 350°F (175°C). Prepare the cake mix according to package instructions, replacing the water with 1 cup eggnog. Bake in a greased 9x13-inch pan for 30-35 minutes or until a toothpick inserted comes out clean.

Once baked, cool the cake in the pan for 10 minutes. Use the back of a wooden spoon or a skewer to poke holes all over the surface of the cake.

In a medium bowl, mix 1 teaspoon vanilla extract, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cinnamon into 1 cup eggnog. Pour this mixture evenly over the cake, allowing it to soak into the holes.

In a large bowl, mix softened butter and cream cheese until smooth. Gradually add 4 cups powdered sugar and 1/3 cup eggnog, beating until creamy and pourable.

Spread the creamy frosting evenly over the soaked cake.

Chill the cake for at least 2 hours.

Before serving, top with whipped cream and a sprinkle of ground nutmeg for garnish.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 55 minutes

Kcal: Approximately 300 calories per serving | Servings: 12 servings

Tips:

Ensure the butter and cream cheese are at room temperature for easier blending.

For a stronger eggnog flavor, add an extra splash of eggnog to the frosting.

Serve slices with a dollop of freshly whipped cream for a festive finish.