Eggnog Poke Cake
Servings 16 pieces
Ingredients
- Cake:
- 1 15.25 oz box of golden vanilla cake mix
- 1 cup prepared eggnog
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
- Eggnog custard:
- 2 3 oz boxes flan pudding mix i.e. Jell-O flan pudding mix or Royal
- 3 cups prepared eggnog
- 1 1/2 Tbsp orange zest
- 1 tsp rum extract
- 1 tsp orange extract
- 1/4 tsp ground nutmeg
- 2 8 oz frozen whipped topping thawed
- grated white chocolate, orange curls/zest and nutmeg for garnishing
Instructions
- Preheat the oven to 350°F. Grease and flour a 13 x 9 inch cake pan or spray with baking spray. Set aside.
- In a medium-size mixing bowl using an electric mixer, beat together cake mix, 1 cup eggnog, eggs, oil and vanilla. until fully blended. into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, while the cake is baking, in a medium saucepan, add the dry flan pudding mix and 3 cups prepared eggnog. Bring to a boil, whisking constantly. Boil for 1 minute. Remove from the heat, and add orange zest, rum and orange flavorings. The mixture will be thin. Set into the fridge or into a bowl of ice, to cool while the cake bakes.
- Allow baked cake to rest for 2 minutes on the counter. Using the end of a wooden spoon poke holes all over the cake. Carefully pour the eggnog custard evenly over the cake and into holes while cake is hot.
- Allow the cake to cool, then place into the refrigerator uncovered to cool completely.
- Spread whipped topping over cake, filling the holes.
- Garnish the finished cake with orange curls and white chocolate and a light dusting of nutmeg, if desired.
- Store leftovers chilled.
Notes
The flan comes with a caramel sauce packet. It won't be needed for this cake, however, it's delicious drizzled over ice cream.