Eggnog Poke Cake

Eggnog Poke Cake brings together the classic taste of eggnog in a simple, crowd-pleasing dessert. With a combination of cake, eggnog pudding, and Cool Whip, this easy recipe is perfect for your next festive gathering.

Easy Eggnog Poke Cake Recipe

I’ve always had a soft spot for poke cakes because they’re not only easy to make but also incredibly versatile when it comes to flavors and fillings. Eggnog is one of my favorite holiday flavors, so combining it with a poke cake was a no-brainer. The cake and pudding layers are infused with eggnog, ensuring every bite is packed with that creamy, festive flavor we all love.

And for those looking to add an extra layer of indulgence, you can make this cake a bit naughty by spiking it with your favorite holiday liqueur or rum. It’s the perfect way to take your festivities to the next level!

Speaking of eggnog, if you love it as much as I do, check out my Easy No-Bake Eggnog Pie!

Ingredients for Eggnog Poke Cake

• Vanilla cake mix: Provides a quick and easy base with a soft, fluffy texture.
• Ground cinnamon and nutmeg: Enhance the eggnog flavor with a warm, festive touch.
• Eggnog: Infuses both the cake and pudding layers with rich, creamy eggnog flavor.
• Canola or vegetable oil: Keeps the cake moist and tender.
• Eggs: Add structure, helping the cake rise and stay rich.
• Instant vanilla pudding mix: Thickens the eggnog layer, adding a creamy texture that soaks into the cake.
• Cool Whip: Finishes the cake with a light, airy topping that complements the rich flavors.

Making the Eggnog Poke Cake

1. Prep – Preheat your oven to 350°F. Grease a 9×13-inch cake pan with baking spray, ensuring the cake won’t stick. Set the pan aside.
2. Mix up the cake – In a large mixing bowl, mix the cake mix, cinnamon, and nutmeg until well combined. Add 1 cup of eggnog, canola oil, and eggs. Mix until you have a smooth, creamy cake batter.

3. Bake the cake – Pour the cake batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool to room temperature.
4. Poke holes – Using the rounded handle of a wooden spoon, gently poke rows of holes across the entire surface of the cake, keeping them about 1 inch apart.
5. Whisk and pour – In a large bowl, whisk together the remaining 3 cups of eggnog and the vanilla pudding mix until the mixture thickens. Pour this creamy eggnog filling over the cake, ensuring it fills the holes. Spread it into an even layer, gently pressing it down into the holes.

6. Top and chill – Spread the Cool Whip over the top of the cake. Refrigerate for at least two hours to allow the flavors to meld and the cake to set.
7. Garnish and serve – Just before serving, sprinkle a touch of cinnamon or ground nutmeg over your Eggnog Poke Cake.

Variations and substitutions

Alcohol infusion – For an adult twist, you can spike the eggnog used in the cake batter with a bit of rum, bourbon, or your favorite liqueur. Typically, a good starting point is to add about 1/4 to 1/2 cup of rum, bourbon, or liqueur for a standard-sized cake recipe. However, it’s essential to taste the batter as you go and adjust the amount of alcohol to your preference. Keep in mind that the alcohol will bake off to some extent during the cooking process, so the final cake will have a milder alcoholic flavor than the raw batter.

Cake mix flavor – White, spice, or yellow cake mix can be used instead of the vanilla cake. If using white cake mix, consider adding 2 teaspoons of vanilla to the cake batter to enhance the flavor. If you use spice cake mix, omit the ground cinnamon and nutmeg from the recipe.

Homemade whipped cream – Instead of Cool Whip, you can use 3 cups of freshly whipped cream for a homemade touch. Sweeten it to your liking with powdered sugar and vanilla extract.

Fresh eggnog – While the recipe typically calls for store-bought eggnog, you can make your own homemade eggnog for a truly authentic touch.

Tips for success

• Use instant pudding – To achieve the right texture and consistency, use instant pudding mix, not the cook-and-serve kind. Instant pudding sets quickly and is ideal for this recipe.
• Cold eggnog – When preparing the pudding layer, use cold eggnog. Cold eggnog helps the pudding thicken rapidly, ensuring it’s creamy and sets perfectly within the cake.
• Choose the right tool for poking – Ensure you’re using the right-sized tool to poke the holes in the cake. Aim for something between 1/4 and 1/2 inch in diameter to ensure the holes are large enough to accommodate the delicious eggnog pudding mixture. The rounded handle of a wooden spoon or the thick end of a chopstick works well for this task. Unlike some poke cakes that may use a fork, this recipe’s thicker filling requires larger holes for optimal flavor infusion.
• Smooth the pudding layer – When pouring the pudding over the cake, take your time to spread it evenly and gently press it into the holes. Using a rubber spatula can be especially helpful for achieving a smooth and even layer, ensuring that the pudding fills every nook and cranny for a decadent texture throughout the cake.
• Chill for flavor fusion: – Allow the cake to refrigerate for at least two hours before serving. This resting period allows the flavors to meld, resulting in a more flavorful and cohesive dessert.

Storage

Store leftovers in the refrigerator for up to three days. Be sure to wrap the pan tightly with plastic wrap before storing, or transfer the leftovers to an airtight container.

This cake should not be frozen. The texture of the pudding will change once thawed and make the cake soggy.

Looking for more festive dessert recipes?

Check out these delicious options.

• Christmas Cake Mix Cookies
• No-bake Cranberry Pie
• Peppermint Bark Brownies

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Did you love this delicious eggnog poke cake? Let me know what you think in the comments below.

Eggnog Poke Cake

Author: Mandy

This Eggnog Poke Cake combines the warm, creamy flavors of eggnog in a moist, festive cake. Made with a doctored vanilla cake mix, eggnog-spiked pudding, and topped with Cool Whip, this dessert is a holiday favorite.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 15 Slices

Calories 307 kcal

Ingredients

  

1x2x3x

• 1 (15.25 ounce) box of vanilla cake mix
• ½ teaspoon cinnamon
• ½ teaspoon ground nutmeg
• 4 cups eggnog divided
• ⅓ cup canola or vegetable oil
• 3 large eggs
• 2 (3.4 ounce) boxes of instant vanilla pudding mix
• 1 (8 ounce) tub of whipped topping thawed

Instructions

 

• Preheat the oven to 350 degrees F. Spray a 9×13 inch cake pan with baking spray and set aside.
• Whisk together the cake mix, cinnamon, and nutmeg in a large mixing bowl until well combined. Add 1 cup of eggnog, oil, and eggs and beat until well combined.
• Pour the cake batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool to room temperature.
• Poke rows of holes over the surface of the cake 1 inch apart using the rounded handle of a wooden spoon.
• Whisk the remaining 3 cups of eggnog and vanilla pudding in a large bowl until it thickens.
• Pour the pudding over the cake and spread it into an even layer, pressing it down into the holes as you go.
• Top the cake with whipped topping and refrigerate for at least two hours to allow the flavors to meld.
• Garnish with a sprinkling of cinnamon or ground nutmeg before serving if desired.

Notes

• Store leftovers in the refrigerator for up to three days. Be sure to wrap the pan tightly with plastic wrap before storing, or transfer the leftovers to an airtight container.
• This cake should not be frozen. The texture of the pudding will change once thawed and make the cake soggy.

Nutrition

Calories: 307kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 77mgSodium: 343mgPotassium: 162mgFiber: 0.4gSugar: 31gVitamin A: 205IUVitamin C: 1mgCalcium: 169mgIron: 1mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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