Eggnog Poke Cake with Cinnamon Whipped Cream |

Eggnog Poke Cake with Cinnamon Whipped Cream

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 15 servings

Serving Size: 1 slice

Calories per serving: 266

Fat per serving: 14g

Saturated fat per serving: 9g

Carbs per serving: 30g

Protein per serving: 3g

Fiber per serving: 0g

Sugar per serving: 18g

Sodium per serving: 236mg

Cholesterol per serving: 51mg

Eggnog Poke Cake with Cinnamon Whipped Cream


  • Nonstick Cooking Spray
  • 1 Package (16.2 Oz.) Betty Crocker® Super Moist White Cake Mix
  • 1½ Cups Eggnog
  • 1/3 Cup Rum or Brandy
  • 2 Cups Heavy Cream
  • ¼ Cup Powdered Sugar
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract


  1. Preheat oven to 350°F; lightly spray bottom of 13 x 9-inch shiny metal or glass baking pan with cooking spray. Prepare cake as label directs in prepared pan; cool 15 minutes.
  2. In large microwave-safe measuring cup, stir eggnog and rum; heat in microwave oven on high 2 minutes or until hot, stirring every 15 seconds. With end of wooden spoon, poke evenly spaced holes in warm cake; evenly pour eggnog mixture over cake, spreading with rubber spatula. Cool 15 minutes; cover and refrigerate at least overnight or up to 2 days before serving.
  3. To serve, in large bowl, with mixer on low speed, beat cream, powdered sugar, cinnamon and vanilla extract 2 minutes; increase speed to medium-high and beat 5 minutes longer or until stiff peaks form. With rubber spatula, evenly spread whipped cream over cake.


If using eggnog that contains alcohol, omit the rum and use an additional 1/3 cup eggnog.

For a non-alcoholic version, omit the rum and use an additional 1/3 cup non-alcoholic eggnog.