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Eggnog Poke Cake with Salted Caramel Sauce

A moist cake with to die for caramel sauce. Delicious!

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Ingredients

For Cake:

For Salted Caramel Sauce:

Instructions

For Cake:

  1. Prepare cake mix according to package directions in a 9×13 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.
  2. 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.
  3. Let the cake cool to room temperature and then pour the room temperature Salted Caramel Sauce over the top and spread evenly.
  4. Top with the Cool Whip and dust with the cinnamon.
  5. Enjoy!
  6. Stores in the refrigerator covered for up to 1 week.

For Salted Caramel Sauce:

  1. {Gather all of your ingredients and have them nearby ready to add to the mixture as needed}
  2. In a heavy-bottomed 3 quart saucepan, heat sugar and water over high heat whisking constantly to dissolve sugar.
  3. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
  4. 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).
  5. Whisk until mixture is smooth.
  6. Allow caramel to cool several minutes then pour into a glass jar to cool completely.
  7. Enjoy!

Keywords: eggnog, cake, salted caramel, whipped topping