I know not everyone is a fan of eggnog, but this cake captures the holiday season. It’s also super easy to make and a crowd pleaser!
Eggnog Poke Cake Recipe
(Adapted from Wine and Glue)
1 box white cake mix see note
1 1/2 tsp cinnamon
3/4 tsp nutmeg plus extra for topping
3 eggs
1 1/4 cup eggnog
1/3 cup vegetable oil
1 tsp rum extract or rum optional
1 14 oz can sweetened condensed milk
8 ounces cool whip
Preheat the oven according to the directions on the box.
Pour the dry cake mix into a bowl. Whisk in the cinnamon and nutmeg.
Now mix in the eggnog, vegetable oil, eggs, and rum or rum extract.
Pour the batter into a greased 9 by 13 inch pan and bake according to box instructions.
After removing the cake from the oven, poke holes in the top. Then pour the sweetened condensed milk over the cake, making sure to get some in each of the holes.
Refrigerate at least four hours. Before serving top with Cool Whip. Lightly dust with nutmeg or cinnamon.
