Eggnog Poke Cake

Eggnog Poke Cake Cake: 1 box of white cake mix Ingredients listed on the box most likely oil, water and eggs 1/2 tsp ground nutmeg 2 tsp rum extract Sweet sauce: 1 14 oz can sweetened condensed milk 1/2 cup eggnog 1/4 tsp ground nutmeg 1 tsp rum extract Topping: 8 oz cream cheese softened 2 Tbsp sugar 1/4 cup eggnog 1/4 tsp nutmeg 8 oz COOL Whip topping 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. Bake according to the box instructions. Take the cake out and let it cool to room temperature. Poke holes all over the cake, about half way deep. Sauce: In a sauce pot, over medium heat, combine sweetened condensed milk, eggnog, nutmeg, and rum extract. Whisk together and heat through. Once the mixture is heated through (don't boil), take off heat and let it cool to room temperature. Pour the sweet sauce mixture all over the cake, evenly. Try to hit all the holes in the cake. Cover and refrigerate for at least 2 hours. (Can be prepared the day before too.) Topping: Beat cream cheese and sugar for a couple of minutes. Add nutmeg and eggnog and beat for about a minute, until smooth. Using a rubber spatula, fold in COOL Whip topping until completely combined. Spread topping all over the cake. Optional: You can sprinkle a little extra nutmeg on top.