This deliciously simple Eggnog Poke Cake recipe is filled with a creamy eggnog filling and a silky smooth salted caramel topping!
Can you believe there is less than one week till Christmas?!
Where has the time gone guys?!
I had such a fabulous time in California with my family at Disneyland, and thank you very much to all those who wished us well and to those lovely ladies who guest posted right here in my absence. I feel so loved.
If you’re a fan of eggnog, or cake, or salted caramel, then you’re going to simply flip over this lovely Eggnog Poke Cake.
Remember that Peppermint Poke Cake I showed you not too long ago?
Yeah, I have pretty much become obsessed with poke cakes.
It’s beneficial for both of us… yes?
There is just something about Eggnog that makes the holidays that much merrier.
I can’t drink too much of it because it’s so rich, but using eggnog in place of milk for some white chocolate pudding mix completely changes everything. It’s an exquisite dessert by itself, but infused into a warm French Vanilla Cake, then topped with Salted Caramel and whip cream, and it’s practically mind blowing.
I wasn’t going to do the Salted Caramel but my son changed my mind.
I would say, “I am going to make an Eggnog Poke Cake tonight guys!”
Then my son would quickly reply, “With Salted Caramel.”
It wasn’t a question, more of just a statement. Like I forgot to add it to the end of my sentence. After this happened three times I figured the boy was right. It needed some Salted Caramel. So it was done.
Boy was he spot on.
Maybe I should run things by my 5 year old more often…
This cake is ultra moist, and full of that rich eggnog flavor that makes long lines at the store, and 3 feet of snow seem bearable.
I see a lot of snow in my future.
And a lot of cake.
Can you say Merry Christmas!?!
Eggnog Poke Cake with Salted Caramel Sauce
Ingredients
For Cake:
- 1 box cake mix, french vanilla or yellow cake mix + ingredients needed to make box cake (eggs, water, oil)
- 1 box White Chocolate Pudding Mix
- 2 cups Eggnog
- 8 oz Cool Whip, thawed
- 1 tsp. Cinnamon
For Salted Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup butter
- 2/3 cup heavy cream
Instructions
For Cake:
- Prepare cake mix according to package directions in a 9x13 inch pan. Once the cake is done baking remove from oven and use the handle end of wooden spoon to poke holes all over the warm cake.
- In a bowl combine the pudding mix and the eggnog with a whisk and beat for 1 minute. Pour the pudding mixture over the warm cake and use a rubber spatula to smooth it over the holes.
- Let the cake cool to room temperature and then pour the room temperature Salted Caramel Sauce over the top and spread evenly.
- Top with the Cool Whip and dust with the cinnamon.
- Enjoy!
- Stores in the refrigerator covered for up to 1 week.
For Salted Caramel Sauce:
- {Gather all of your ingredients and have them nearby ready to add to the mixture as needed}
- In a heavy-bottomed 3 quart saucepan, heat sugar and water over high heat whisking constantly to dissolve sugar.
- Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
- Once mixture reaches that dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
- Whisk until mixture is smooth.
- Allow caramel to cool several minutes then pour into a glass jar to cool completely.
- Enjoy!
Nutrition
disclaimer: this post is in partnership with AZ Milk Producers. All thoughts and opinions here are my own.
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