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Eggnog Poke Cake (Tres Leches Style)

Rated as 5 out of 5 Stars
343

"This delicious eggnog-enriched dessert in the style of a traditional tres leches cake is perfect for the holidays. Serve topped with whipped cream."
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Ingredients

40 m servings 283
Original recipe yields 12 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
  2. Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
  4. Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

Footnotes

  • Cook's Note:
  • If you prefer, 1/4 cup room-temperature eggnog can be substituted for the rum in the cake batter.

Nutrition Facts


Per Serving: 283 calories; 7.7 42.8 6.7 87 175 Full nutrition

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Reviews

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This is D.E.L.I.C.O.U.S. We ate it it all within 4 hours of letting it sit in the refrigerator overnite. This was a trial cake for our Christmas table and I will double the recipe and make a lar...