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Eggnog Poke Cake with Salted Caramel

Eggnog Poke Cake with Salted Caramel


  • 1 box cake mix in French Vanilla yellow cake mix will work too
  • * ingredients needed to make box cake eggs, water, oil
  • 1 box Sugar Free White Chocolate Pudding Mix
  • 2 cups Eggnog
  • 1 cup Salted Caramel Sauce recipe below
  • 8 oz container of Cool Whip thawed
  • 1 tsp. Cinnamon


  • Prepare cake mix according to package directions in a 9x13 inch pan. Once the cake is done baking remove from oven and use the handle end of wooden spoon to poke holes all over the warm cake.
  • In a bowl combine the pudding mix and the eggnog with a whisk and beat for 1 minute. Pour the pudding mixture over the warm cake and use a rubber spatula to smooth it over the holes.
  • Let the cake cool to room temperature and then pour the room temperature Salted Caramel Sauce over the top and spread evenly.
  • Top with the Cool Whip and dust with the cinnamon.
  • Enjoy!
  • Stores in the refrigerator covered for up to 1 week.

Recipe courtesy of I Wash You Dry