Eggnog Poke Cake

🧑‍🍳 Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C).⁹ Lightly grease or spray a 9x13-inch baking pan with non-stick cooking spray.
Mix Batter: In a large bowl, combine the cake mix, eggs, 1 cup of eggnog, vegetable oil, and ground nutmeg (if using).¹⁰ Beat with a hand or stand mixer on medium speed for about 2 minutes, until the batter is smooth and well combined.¹¹
Bake: Pour the batter evenly into the prepared pan. Bake for 26-30 minutes, or according to the cake mix box directions, until a toothpick inserted into the center comes out clean.
Cool Slightly: Remove the cake from the oven and let it cool on a wire rack for about 10-15 minutes.

Poke Holes: While the cake is still warm, use the round handle of a wooden spoon or a thick straw to poke holes all over the top of the cake.¹² Poke about $\frac{2}{3}$ of the way down, spacing the holes about 1 to 2 inches apart.
Make Filling: In a medium bowl, whisk together the instant pudding mix, the remaining cold eggnog (2 to 2 ¹³ $\frac{1}{2}$ cups), and the spiced rum/brandy (if using) for about 1-2 minutes until slightly thickened.¹⁴ Work quickly, as instant pudding sets fast!
Pour Filling: Carefully pour the eggnog pudding mixture over the warm cake, spreading it gently to ensure the custard seeps down into all the poked holes.¹⁵
Chill: Cover the cake tightly with plastic wrap and refrigerate for a minimum of 2 hours, but preferably 4 hours or overnight, to allow the custard to fully set and moisten the cake.¹⁶

Top the Cake: Once the cake is fully chilled and the filling has set, spread the thawed whipped topping evenly over the entire surface.
Garnish: Just before serving, sprinkle a dusting of ground nutmeg or cinnamon over the whipped topping for a beautiful, festive finish.
Slice and Enjoy: Slice the cake into squares and serve immediately. Store any leftovers covered in the refrigerator for up to 5 days.