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Eggnog Poke Cake could not be more perfect for the holiday season! It combines the rich flavor of eggnog with the soft, moist texture of a classic poke cake. Add fluffy whipped topping and a sprinkle of nutmeg and cinnamon to really wow your family!
Reasons You’ll Love This Dessert
- Easy to Make: It uses simple ingredients and comes together effortlessly.
- Moist and Decadent: The cake is perfectly moist, and the pudding fills every bite with creamy goodness.
- Crowd-Pleaser: Serve this for holiday gatherings and parties, and your family and guests will absolutely love it!
- Festive Flavors: This dessert perfectly captures the rich, creamy taste of holiday eggnog. If you’re a fan of eggnog, try my eggnog cheesecake and eggnog cookies, too!
Ingredients You’ll Need
One of the best parts of this eggnog poke cake recipe is that the ingredients are SO simple! We’re using a box of vanilla cake mix for convenience, and the topping is made with instant vanilla pudding and whipped topping. The cake and the topping both call for eggnog for plenty of festive flavors! See the recipe card at the bottom of the post for exact measurements.
- Cake Mix: A boxed vanilla cake mix is the base for this poke cake.
- Oil: Add in a little vegetable oil for moisture.
- Eggs: Three large eggs bind the cake mixture together.
- Eggnog: You can use store-bought eggnog or use my delicious homemade eggnog for the best taste.
Topping
- Ground Nutmeg: Adds a festive, warm flavor that pairs wonderfully with the eggnog.
- Instant Vanilla Pudding: Mix the pudding with eggnog to create a creamy mixture that soaks into the cake’s holes.
- Eggnog: Adds rich, creamy holiday flavor.
- Whipped Topping: Makes a light, fluffy, sweet topping.
- Ground Cinnamon: For dusting over the top.
How to Make Eggnog Poke Cake
If you’ve never baked a poke cake, then you should definitely try this eggnog version! My strawberry poke cake is a favorite in the summertime, but this one with eggnog mixed in is the perfect dessert for the holidays, and everyone will be so impressed!
- Make the Cake Batter: Preheat the oven to 350 degrees Fahrenheit and spray a 9x13x3-inch baking dish with pan spray. Combine the cake mix, oil, eggnog, eggs, and nutmeg in a large bowl. Beat at medium-high speed for 2 minutes using a hand mixer or stand mixer fitted with a paddle attachment.
- Bake the Cake: Pour the cake batter into the prepared pan and bake for 30-35 minutes, or according to the directions on the box of the cake mix. Remove the cake from the oven and let it cool completely.
- Poke Holes: Once cooled, use the clean handle of a wooden spoon to poke holes all over the cake.
- Make the Topping: In a large bowl, whisk the pudding, eggnog, and ¼ teaspoon nutmeg, then let sit for 5 minutes to thicken.
- Add the Topping: Pour the pudding over the top of the cake, spreading it out evenly. Cover and then chill for about two hours to allow the pudding to fully set up.
- Add the Whipped Topping and Garnish: Before serving, top the cake with the whipped topping and dust the top with freshly grated nutmeg and ground cinnamon.
Eggnog Poke Cake Tips and Variations
Here are some simple things to keep in mind while you make your eggnog poke cake! These easy fixes and substitutions will help make this dessert perfect.
- Use Homemade Whipped Cream: If you would like to substitute homemade whipped cream for the whipped topping, add 1 ½ cups of chilled heavy whipping cream, ¼ cups of powdered sugar, and ½ teaspoon of vanilla extract to a stand mixer and whip on high with the whisk attachment until the cream reaches medium-stiff peaks. Use in place of the whipped topping in step 7.
- Spike it! Spike your eggnog pudding by replacing ¼-½ cup of the eggnog called for in the topping with your favorite spiced rum.
- Homemade Cake: If you would like to use a homemade cake recipe instead of eggnog added to a cake mix, use my Eggnog Cake instead! Add the cake batter to the prepared 9×13-inch cake pan and bake as directed in step 3, or until the center of the cake springs back lightly when pressed on and a toothpick comes out clean.
- Poking the Holes: I used a wooden spoon with a narrower handle but next time I would use a wider handle to get bigger pockets of pudding throughout the cake. Poke about ⅔ of the way through the cake when making your holes. Whatever tool you end up using to poke the cake, make sure it’s clean!
Storing Leftover Cake
If you happen to have leftovers of this mouthwatering cake, here’s how to store it for the best results! I’m sure you won’t have leftovers for long! It’s too good to pass up.
- In the Refrigerator: Store Eggnog Poke Cake in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.
- Freezing: I don’t recommend freezing this cake, as the pudding and whipped topping don’t tend to stand up well to being frozen and thawed.
More Holiday Desserts
If these delicious holiday desserts don’t put you in the Christmas spirit, I don’t know what will! They’re all festive, fun, and oh-so delicious! Which one will you try first?
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Eggnog Poke cake
Ingredients
- 1 (14.25) box vanilla cake mix
- ⅓ cup vegetable oil
- 3 large eggs
- 1 cup eggnog
Topping
- ½ teaspoon ground nutmeg, more for dusting on top
- 1 (3.2-ounce) box instant vanilla pudding
- 3 cups eggnog
- 1 (8-ounce) container whipped topping, thawed
- ground cinnamon, for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x13x3-inch baking dish with pan spray.
- Combine the cake mix, oil, eggnog, eggs, and nutmeg in a large bowl. Beat at medium-high speed for 2 minutes using a hand mixer or stand mixer fitted with a paddle attachment.
- Pour the cake batter into the prepared pan and bake for 30-35 minutes, or according to the directions on the box of the cake mix. Remove the cake from the oven and let it cool completely.
- Once cooled, use the clean handle of a wooden spoon to poke holes all over the cake.
- In a large bowl, whisk the pudding, eggnog, and ¼ teaspoon nutmeg. Let sit for 5 minutes to thicken.
- Pour the pudding over the top of the cake, spreading it out evenly. Cover and chill for about 2 hours to allow the pudding to fully set up.
- Before serving, top the cake with the whipped topping and dust the top with freshly grated nutmeg and ground cinnamon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
