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1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. 2. Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes. 3. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking. 4.

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Set it aside. Add the cake mix, eggnog, melted butter, and eggs to a medium-sized mixing bowl. Using a handheld mixer on medium-high speed, mix for 1-1½ minutes or until well combined. Evenly spread the cake batter in the prepared baking dish. Bake for 28-30 minutes or until a toothpick inserted comes away clean.

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Cake: Preheat oven to 350 and grease a 9x13 baking dish. Prepare cake batter according to the box instructions. Add nutmeg and rum extract while preparing the batter. Pour cake batter into the prepared baking dish, spread it evenly, and tap the pan on the counter to bring the air bubbles up.

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Spray a 9×13 baking dish with Baker's Joy or a generic version. Set it aside. Add the cake mix, eggnog, melted butter, and eggs to a medium-sized mixing bowl. Using a handheld mixer on medium-high speed, mix for 1 to 1½ minutes or until well combined. Evenly spread the cake batter in the prepared baking dish.

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Instructions. Preheat the oven to 350°F. Grease and flour a 13 x 9 inch cake pan or spray with baking spray. Set aside. In a medium-size mixing bowl using an electric mixer, beat together cake mix, 1 cup eggnog, eggs, oil and vanilla. until fully blended. into the prepared pan.

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Preheat the oven to 350℉. Spray a 9×13-inch cake pan with baking spray and set aside. In a large mixing bowl or bowl of a stand mixer, whisk together the cake mix, cinnamon, and nutmeg until well combined. Add 1 cup of eggnog, oil, and eggs and beat until well combined.

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Preheat oven to 350° Fahrenheit, and grease a 13"x 9" pan. Set aside. Pour the cake mix, 1 cup eggnog (room temperature), and eggs into a large bowl, and mix until well combined. Pour into pan. Bake for 27-30 minutes, or until a toothpick inserted in centre comes out clean.

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Preheat oven to 350F and grease the bottom of a 9x13-inch pan; set aside. Add the cake mix, eggnog, water, oil, eggs and nutmeg to a large bowl and mix on medium speed for 2 minutes. Pour into the prepared pan and bake for 26-28 minutes.

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Preheat the oven according to the directions on the box. Pour the dry cake mix into a bowl. Whisk in the cinnamon and nutmeg. Now mix in the eggnog, vegetable oil, eggs, and rum or rum extract. Pour the batter into a greased 9 by 13 inch pan and bake according to box instructions.

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Once it is cool, use the end of a wooden spoon or the wide end of a chopstick to poke holes all over the cake. You want the holes to be about ¼ inch in diameter; otherwise, the thick pudding won't be able to fill the holes. Step 2 - In a medium size bowl, whisk the vanilla pudding and eggnog together just until it thickens.

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Preheat the oven to 350°F. Mix the wet ingredients: In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scrape down the bowl as needed. Combine the dry ingredients: In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt.

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How to make eggnog poke cake. Preheat oven to 350°F. Grease a 9×13-inch pan with nonstick cooking spray. Prepare the cake batter according to the directions on the box in a large mixing bowl. Pour the batter into the prepared cake pan. Bake the cake according to the box instructions for a 9×13 baking pan. Remove the cake from the oven.

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Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 26 to 28 minutes. Let cool 10 minutes. Step 2 Meanwhile, prepare pudding: In a small bowl.

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Instructions. Preheat oven and mix cake batter according to package directions for a 9×13 in baking pan. Add vanilla extract to cake mix. Bake according to package instructions. Remove and while cake is still hot, poke many holes in the top. Allow to cool for 10 minutes.

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Whisk egg yolks and sugar together in a small bowl. Mix in flour, cornstarch, vanilla extract, and salt; mixture will be very thick. Combine milk and eggnog in a medium saucepan over medium-low heat. Heat until just barely simmering. Slowly pour 1/2 of the hot milk mixture into the egg yolk mixture, whisking constantly.

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Instructions. Bake cake according to package directions for 13x9 inch cake. Remove cake from oven and use a straw or handle of a wooden spoon to poke holes all over the warm cake about 1 inch apart. Whisk together the pudding and eggnog just until mixed. Working quickly before the pudding starts to set, pour the pudding over the top of the cake.