Ingredients
1 French vanilla-flavored cake mix (plus required box ingredients)
1 cup water
1/2 Wesson vegetable oil
3 Eggland’s Best eggs
1 package white chocolate pudding mix
2 cups eggnog
1 cup salted caramel sauce
1 (8-ounce) tub whipped topping, thawed
1 teaspoon McCormick cinnamon for garnish
Instructions
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
Prepare the cake mix as the box directs and bake for 30-35 minutes until the center tests dry when a toothpick is inserted into it. Remove cake to a cooking rack. While cake is still warm, use the handle of a wooden spoon to poke holes 2 apart all over the cake.
Combine the pudding mix with the egg nog and stir gently for 2 minutes, then pour over the cake and into the holes. Cool cake to room temperature.
Spread the caramel sauce over the cake, covering the surface. Top with the whipped topping and then shake cinnamon through a wire sieve to garnish the top. Chill for 2 hours before cutting to serve. Store, covered with plastic wrap, in the refrigerator.
From: http://reciperoost.com/2017/11/13/egg-nog-pudding-poke-cake-dessert-youll-need-holiday-season/
