Eggnog Pudding Poke Cake with Spiced Bourbon Marshmallow Whipped Cream absolutely must appear on your holiday dessert table. If you are not planning on having a dessert table, this recipe would justify one. This recipe is so easy and delicious and when the eggnog pudding (EGGNOG PUDDING!) soaks into the cake, you are going to swoon. Now there’s an old fashioned word that undoubtedly will evidence my old age.
The holidays are all about reminiscence and tradition. They are not about cell phones and PlayStations. Kids–do you hear me??? Don’t be embarassed, I know you are milennials and can’t help your total immersion (obession) with digital devices. But just hear me out. Pudding cake keeps you warm. It warms your heart. It reminds you of your mother and grandmother’s cooking, right? I mean, its PUDDING. And eggnog. And spiced whipped cream.
So decorate a really nice basket and when your kids (no matter what age) come to dinner, make them put all devices in the basket and have a wonderful dinner in which people actually look and talk to each other. And feel lucky for everything you have. Family dinner is everything, no matter how frequently or infrequently you have it. Slow down, listen and chat. You’d be surprised how lovely the time can me.
And then figure out how to make it happen more than once or twice per year.
Eggnog Poke Cake with Spiced Bourbon Marshmallow Whipped Cream
Ingredients
CAKE:
- 1 box yellow or white cake mix
- 1 3.4 ounce box instant vanilla pudding
- 1/3 cup flour
- 1 cup water
- ½ cup eggnog
- 4 eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla
- ½ teaspoon freshly ground nutmeg
- 1/3 cup canola oil
PUDDING FILLING:
- 2 3.4 ounce boxes instant vanilla pudding
- 3 1/4 cup eggnog
- ¼ cup bourbon (optional) or 3 ½ cups eggnog if you want to omit the bourbon
- ¼ teaspoon freshly ground nutmeg
SPICED BOURBON MARSHMALLOW WHIPPED CREAM:
- 1 cup heavy cream
- 1/2 tsp vanilla
- 2 tablespoons bourbon
- 1/3 cup powdered sugar
- pinch cloves
- ¼ teaspoon freshly ground nutmeg
- 13 ounces marshmallow creme
Instructions
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CAKE:
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Preheat oven to 350 degrees. Butter a 9 x 13 inch glass baking pan. Place an empty, medium sized mixing bowl in the freezer to prepare it for the whipped topping.
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In a large mixing bowl stir together the cake mix, flour and 1 box of vanilla pudding. Set aside.
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In a medium sized mixing bowl with a hand mixer or whisk, beat water, eggs, sour cream, vanilla, nutmeg and canola oil for one minute.
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Pour the egg mixture over the dry mixture and beat for 30 seconds.
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Scrape the bowl and mix on medium speed for 2 minutes, or until the batter is smooth and creamy.
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Pour the batter into the buttered pan.
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Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely.
PUDDING FILLING:
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In a large mixing bowl, combine 2 boxes of vanilla pudding, eggnog, bourbon (if using) and nutmeg. Beat with a mixer for 3 minutes until pudding is thick and creamy. Place in refrigerator for 15 minutes to thicken.
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With the handle of a wooden spoon, poke holes in rows all over the cooled cake. Pour the refrigerated pudding mixture evenly all over the cake. Refrigerate while you make the topping.
SPICED BOURBON MARSHMALLOW WHIPPED CREAM:
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To make the topping, combine in the mixing bowl you put in the freezer the cream,vanilla,bourbon, sugar and spices. Beat until the cream is stiff but glossy and creamy. Beat in the marshmallow crème until mixture is fluffy and light.
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10. Gently spread the whipped marshmallow cream all over the cake trying not to disturb the pudding layer.
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Refrigerate (uncovered) for at least 1 hour.
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This is best served within 24 hours. If you want to hold it longer, make the Spiced Bourbon Marshmallow Whipped Cream right before serving.
Recipe Notes
This is best served within 24 hours. If you want to hold it longer, make the Spiced Bourbon Marshmallow Whipped Cream right before serving.