Eggnog Poke Cake with Cinnamon Whipped Cream
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Eggnog Poke Cake with Cinnamon Whipped Cream

Prep: 20 minutes plus cooling and chilling
Bake: 30 minutes • Serves: 15

1 PICS nonstick cooking spray
1 package (16.2 ounces) Betty Crocker® super moist white cake mix
1 cups PICS eggnog
1 cup rum or brandy
1 cups PICS heavy cream
1/4 cup PICS powdered sugar
1 teaspoon PICS ground cinnamon
1 teaspoon PICS vanilla extract

1.Preheat oven to 350°; 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.

Approximate nutritional values per serving: 

266 Calories, 14g Fat (9g Saturated), 51mg Cholesterol,
236mg Sodium, 30g Carbohydrates, 0g Fiber, 3g Protein

Chef Tip:
If using eggnog that contains alcohol, omit the rum and use an additional 3 cups eggnog.
For a non-alcoholic version, omit the rum and use an additional 3 cups non-alcoholic eggnog.