Eggnog Poke Cake with Whipped Cream Cheese Frosting

  • Ingredients for the cake:
  • 1-1/4 cups Shamrock Farms® Milk
  • 2-1/2 cups flour, plus one tablespoon
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup butter, softened, plus one tablespoon
  • 1-1/4 cups sugar
  • 3 eggs
  • 1-1/2 teaspoons rum or vanilla extract
  • Ingredients for the filling:
  • 2-1/2 cups of Shamrock Farms® Eggnog
  • 1/2 cup Shamrock Farms® Milk
  • 1, 5-ounce package of instant vanilla pudding mix
  • Ingredients for the frosting:
  • 2 cups of Shamrock Farms® Heavy Whipping Cream
  • 8 ounces of cream cheese, softened
  • 1 cup confectioners’ sugar
  • Optional: cinnamon to dust the top of the cake
Cooking instructions
  1. Preheat the oven to 350 degrees F. Lightly brush a 13x9-inch baking pan with 1 tablespoon of butter over the bottom and slightly up the sides. Add a tablespoon of flour to the pan. Turn the pan around in each direction so the flour covers the areas that are buttered. Set aside.
  2. Add the flour, baking powder, salt, cinnamon and nutmeg to a medium-sized bowl. Whisk to combine and set aside.
  3. In a large bowl, add the butter and sugar and blend with a mixer until fluffy. Add the eggs, one at a time, and mix until combined.
  4. Add the rum or vanilla extract and mix to combine.
  5. A little at a time, add some of the flour mixture to the butter mixture, alternating with the Shamrock Farms milk. Continue to blend until the batter is smooth.
  6. Transfer the batter to the prepared pan. Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool for about 10 minutes.
  8. As the cake bakes, add the pudding mixture, the Shamrock Farms Eggnog, and the Shamrock Farms milk to a bowl. Whisk to combine and refrigerate until ready to use.
  9. When the cake is cool, use the rounded end of a wooden spoon to poke holes across the top of the cake, almost all the way to the bottom of the cake.
  10. Stir the pudding mixture to loosen it slightly. Pour it over the top of the cake so it fills the holes with a thin layer over the top. Lightly tap the pan on a flat surface to help the pudding settle. Refrigerate the cake for about an hour.
  11. While the cake is in the refrigerator, make the frosting by adding the cream cheese to a stand mixer. Add the confectioners’ sugar and blend until combined. Add the Shamrock Farms Heavy Whipping Cream and blend a few minutes on high speed until the mixture forms peaks.
  12. Spread the frosting over the top of the cake.
  13. Slice and serve. Refrigerate any leftovers.