Eggnog Poke Cake with Cake Mix

Preheat: Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.

Mix the cake batter: In a large mixing bowl, mix the cake mix, eggnog, water, eggs, melted butter, and ground nutmeg with a hand mixer on low speed until the flour is moistened. Then beat at medium speed for 2 minutes.

Bake the cake: Pour the batter into the prepared baking dish. Bake for 26–31 minutes or until a toothpick inserted into the center comes out clean (this is slightly longer than the box instructions because eggnog is richer than water which increases the bake time).

Poke holes: Let the cake cool for 15 minutes. Use a wide straw or the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart. If the holes are too small, the pudding will not go in.

Make the pudding: In a medium bowl, whisk together the vanilla pudding mix and eggnog for about 1 minute, until slightly thickened but still a loose, pourable consistency. Do not let it fully set or firm up, if it is too thick, it will not seep into the holes.

Spread the pudding: Pour a thin layer of the pudding over the cake first and use a spatula to gently smooth it into the holes. Then pour the remaining pudding on top and spread it evenly. Refrigerate for at least 2 hours, or until fully set.

Add whipped topping: Spread the whipped topping over the chilled cake. Keep refrigerated until ready to serve. Sprinkle lightly with cinnamon and nutmeg before serving.