Special equipment: an instant-read thermometer, a piping bag and 15 to 20 plastic cake push pop containers

For the cake pop: Preheat the oven to 325 degrees F. Lightly grease an 18-by-13-inch baking sheet with the cooking spray.

Sift the flour into a medium bowl and set aside. In a stand mixer with a paddle attachment, cream together the butter, granulated sugar and vanilla for 3 to 5 minutes. Slowly add the eggs 1 at a time, scraping down the bowl between each addition. Turn the mixer down to the lowest speed and add the flour. Once the flour is incorporated, scrape down the sides of the bowl and turn the mixer up to medium speed for 30 seconds.

Dump the entire mixture onto the prepared baking sheet and spread it evenly with an offset spatula. Bake until the entire top of the cake is an even golden brown, 25 to 30 minutes. Let the cake cool completely.

For the eggnog tres leches: Soak the gelatin sheets in cold water until softened, 5 to 10 minutes.

Meanwhile, in a small saucepot, warm the whole milk, condensed milk, evaporated milk and eggnog compound to 100 degrees F over a low flame. Squeeze out the excess water from the gelatin and add the softened gelatin to the milk mixture. Remove from the heat and let cool at room temperature.

For the stabilized whipped cream: In a large bowl, whisk together the heavy cream, powdered sugar and xanthan gum. Whip until stiff with an electric mixer. Transfer to a piping bag.

To assemble: Cut the cake into pieces the shape and size of the push pop containers. Trim the cake pieces to 1/4 inch thick. Place a piece of cake in the bottom of each push pop container and soak with the eggnog tres leches mixture. Pipe a layer of the whipped cream on top of the soaked cake and repeat the process until you reach the top of the cake pop.