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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

  1. CAKE:

  2. 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.
  3. In a large mixing bowl stir together the cake mix, flour and 1 box of vanilla pudding. Set aside.
  4. 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.
  5. Pour the egg mixture over the dry mixture and beat for 30 seconds.
  6. Scrape the bowl and mix on medium speed for 2 minutes, or until the batter is smooth and creamy.
  7. Pour the batter into the buttered pan.

  8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

  9. Allow the cake to cool completely.

PUDDING FILLING:

  1. 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.
  2. 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:

  1. 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.
  2. 10. Gently spread the whipped marshmallow cream all over the cake trying not to disturb the pudding layer.
  3. Refrigerate (uncovered) for at least 1 hour.
  4. 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.