Chocolate Eggnog Poke Cake

Chocolate Eggnog Poke Cake is one of the best desserts to take to any holiday event. Can be served chilled or room temperature and each time we bring this, everyone asks for the recipe at first bite!

Course Dessert

Cuisine American

Keyword easy dessert recipes

Prep Time 2

Cook Time 30

Total Time 2 30

Servings servings

Calories 325kcal

Author Nicole Cook

Ingredients

For the Cake Base:

15 ounce chocolate cake mix
2 large eggs
2 cups eggnog
¼ cup canola oil
½ teaspoon ground cinnamon
½ teaspoon rum extract

For the Pudding Mix:

3.4 ounces instant chocolate pudding mix
2 cups eggnog
½ teaspoon rum extract

For the Topping:

½ cup heavy whipping cream
¼ cup eggnog
⅛ teaspoon cinnamon
cinnamon for dusting

Instructions

For the Cake:

Preheat your oven to 375 degrees F. Grease a 9x13 cake pan.
In a large mixing bowl, beat together the chocolate cake mix, eggs, eggnog, oil, cinnamon and rum extract. Pour the batter into your prepared pan. Bake about 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely, before making pudding mix.

For the Pudding mix:

Once cake has cooled completely, poke holes with a large straw all over the cake. In a bowl, mix together the chocolate pudding mix, 2 cups of eggnog and 1/2 teaspoon rum extract. Pour over cake immediately, Cover the cake with plastic wrap and refrigerate for at least 30 minutes.

For the Topping:

In a large bowl, combine the heavy whipping cream, eggnog and cinnamon in mixing bowl and whip together until soft peaks form. Using a spatula, cover the cake with the whipped topping.
Dust with cinnamon if desired.

Nutrition