Eggnog Poke Cake

This eggnog poke cake is amazingly moist thanks to the creamy eggnog and pudding that fills all the nooks and crannies of this festive treat.

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An eggnog poke cake is just the festive dessert you need this holiday season. With moist, spongy cake infused with creamy eggnog and pudding filling and topped with sweet whipped cream, it’s sure to please everyone who takes a bite.

Eggnog Poke Cake Ingredients

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An eggnog poke cake is a heavenly combination of sweet, creamy eggnog and light, fluffy cake.

Every mouthful is a symphony of rich, creaminess with hints of nutmeg that creates a divine flavor.

To make this delectable cake, you’ll need:

For The Cake:

• 1 (15.25-ounce) box of white cake mix
• 1 cup of eggnog
• ¾ cup of salted sweet cream butter, melted and cooled
• 3 large eggs, room temperature

For The Topping:

• 1 (3.4-ounce) box of vanilla instant pudding mix
• 2 cups of cold eggnog
• 1 (8-ounce) container of whipped topping, thawed
• ½ teaspoon of ground nutmeg (optional garnish)

Substitutions And Additions

SPICES: You can substitute pumpkin pie spice for the nutmeg. You can also substitute freshly grated nutmeg for ground nutmeg.

EGGNOG: You can substitute milk for eggnog in the cake mix. If you do substitute the eggnog, you will need to add ½-1 teaspoon ground nutmeg to the cake mix.

You could also check out our homemade eggnog recipe for an alternative to the store-bought version.

CAKE MIX: If you have a different kind of cake mix on hand, you can substitute it for the white cake mix.

Yellow cake mix would be equally delicious in this ultimate eggnog poke cake recipe.

WHIPPED CREAM: If you’d like to use whipped cream made at home, check out our stabilized whipped cream recipe for a great option.

How To Make This Eggnog Poke Cake Recipe

For the ultimate holiday treat, why not indulge in a warm, rich, and creamy eggnog poke cake? It’s sinfully delicious and surprisingly easy to make.

This recipe is made extra simple by using a boxed cake mix. Bake it according to the boxed directions, replacing the ingredients with the ones listed above.

Once out of the oven, you’ll poke holes in the cake and drizzle a pudding and eggnog mixture over the top so that it seeps into all the holes. Top with fluffy whipped topping, and chill in the fridge before enjoying!

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with Baker’s Joy or a generic version. Set it aside.

STEP TWO: Add the box of cake mix, eggnog, melted butter, and eggs to a medium-sized bowl.

Mix with a handheld mixer on medium-high speed for 1 to 1½ minutes or until well combined.

STEP THREE: Evenly spread the cake batter in the prepared pan.

Bake in the preheated oven for 28 to 30 minutes or until a toothpick inserted in the center of the cake comes away clean.

Allow the cake to cool completely before using the end of a wooden spoon to poke holes in the cake one inch apart. Set it aside.

STEP FOUR: Add the pudding mix and cold eggnog to a medium-sized mixing bowl.

Use either a whisk or a handheld mixer on medium speed to mix the instant vanilla pudding mix and eggnog until well incorporated and beginning to thicken.

STEP FIVE: Use an offset spatula to quickly and evenly spread the pudding mixture over the top of the cake.

Be sure to encourage the pudding mixture to drip into the holes in the cake.

STEP SIX: Use an offset spatula to spread the thawed whipped topping over the pudding layer.

Cover and chill in the refrigerator for four hours before adding a sprinkle of nutmeg and slice just before serving.

How To Serve

This eggnog poke cake is the ultimate festive indulgence, luscious and creamy with rich flavors. To make it even more irresistible, why not add a scoop of vanilla ice cream?

This delightfully moist poke cake would be a great dessert to serve for a holiday meal or to have on hand for a special treat.

Add a homemade hot chocolate or pumpkin spice latte to wash it down.

Our Christmas red velvet poke cake and turtle poke cake are two more decadent holiday-worthy desserts to add to your menu.

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Storage

Here are some storage tips to ensure your eggnog poke cake remains as delicious as the day you made it.

MAKE AHEAD: If you’re looking to save time or prepare for a special occasion, you can make this eggnog poke cake ahead of time.

After baking and poking the holes, allow it to cool completely. Then, cover it tightly with plastic wrap or aluminum foil to keep it fresh.

You can refrigerate it for up to 24 hours before serving. This make-ahead option is perfect for easing your holiday prep.

IN THE FRIDGE: Store any leftovers of this festive dessert covered with a piece of plastic wrap in the refrigerator for up to five days. 

IN THE FREEZER: You can also freeze the eggnog cake for up to three months. Allow the cake to thaw in the fridge overnight before serving.

Why We Love This Recipe

FESTIVE FLAVOR: This cake captures the cozy and comforting flavors of the holiday season with its rich eggnog taste. It’s a perfect dessert to serve during Christmas or any winter gathering.

MOIST CAKE: The combination of the moist cake and the creamy eggnog filling creates a luscious and tender texture that’s incredibly satisfying. Each bite is a delightful balance of cake and filling, making it a dessert that’s hard to resist.

EASY TO MAKE: This recipe is beginner-friendly, with step-by-step instructions that ensure you achieve great results every time. Whether you’re an experienced baker or just starting out, you’ll find it approachable and doable.

This eggnog poke cake is undeniably festive, with a rich and creamy eggnog flavor that you won’t be able to resist. With a boxed cake mix as a base, it is so easy to make this cake, and the eggnog and pudding create a deliciously moist cake for you to enjoy.

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Eggnog Poke Cake

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This eggnog poke cake is amazingly moist thanks to the creamy eggnog and pudding that fills all the nooks and crannies of this festive treat.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 15

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Ingredients

  

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Cake

• 15.25 ounces white cake mix
• 1 cup eggnog
• ¾ cup salted sweet cream butter, melted and cooled
• 3 large eggs, at room temperature

Topping

• 3.4 ounces instant vanilla pudding mix
• 2 cups cold eggnog
• 8 ounces whipped topping, thawed
• ½ teaspoon ground nutmeg, optional garnish

Instructions

 

• Preheat the oven to 350°F. Spray a 9×13 baking dish with Baker’s Joy or a generic version. Set it aside.
• Add the cake mix, eggnog, melted butter, and eggs to a medium-sized mixing bowl. Using a handheld mixer on medium-high speed, mix for 1 to 1½ minutes or until well combined.
• Evenly spread the cake batter in the prepared baking dish. Bake for 28 to 30 minutes or until a toothpick inserted comes away clean. Allow the cake to cool completely before using the end of a wooden spoon to poke holes in the cake 1 inch apart. Set it aside.
• Add the pudding mix and cold eggnog to a medium-sized mixing bowl. Use either a whisk or a handheld mixer on medium speed to mix the pudding mix and eggnog until well incorporated and beginning to thicken.
• Use an offset spatula to quickly and evenly spread the pudding mixture over the top of the cake. (Be sure to encourage the pudding mixture to drip into the holes in the cake).
• Use an offset spatula to spread the thawed whipped topping over the pudding layer. Cover and chill in the refrigerator for 4 hours before sprinkling ground nutmeg and slice just before serving.

Notes

• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
• When spreading the pudding mixture, it’s important to work quickly because the longer the pudding sits, the thicker it will be.
• When pouring the eggnog mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles, and make sure the mixture fills the holes completely.
• Make sure you don’t skip the chilling step. It’s important to give the pudding time to set and soak into the cake before serving it.

Nutrition

Calories: 322kcal | Carbohydrates: 35g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 404mg | Potassium: 212mg | Fiber: 1g | Sugar: 24g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

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