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Eggnog Poke Cake

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A close up shot of a slice of Eggnog Poke Cake on a spatula
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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Table of Contents
  1. Eggnog Poke Cake Ingredients
  2. How to Make This Eggnog Poke Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Most Popular Recipes

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

a close up shot of a slice of Eggnog Poke Cake on a plate

Eggnog Poke Cake Ingredients

Eggnog Poke Cake raw ingredients that are labeled

You’ll need:

For the Cake

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

For the Topping

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

EGGNOG: You can substitute milk for the 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

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.

cake mix, eggnog, butter, and eggs blended in a bowl

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 1 inch apart. Set it aside.

OUR RECIPE DEVELOPER SAYS

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.

cake mix baked and using spoon to poke holes in the cake in a baking dish

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.

PRO TIP:

When spreading the pudding mixture, it’s important to work quickly because the longer the pudding sits, the thicker it will be.

pudding and cold eggnog whisked in a measuring cup

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.

PRO TIP:

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.

pudding mixture spread over the top of the cake in a baking dish

STEP SIX: Use an offset spatula to spread the thawed whipped topping over the pudding layer. Cover and chill in the refrigerator for 4 hours before adding a sprinkle of nutmeg and slice just before serving.

PRO TIP:

Make sure you don’t skip this step. It’s important to give the pudding time to set and soak into the cake before serving it.

whipped topping spread over the pudding layer in a baking dish

How To Serve

This delightfully moist and creamy 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.

Storage

IN THE FRIDGE: Store any leftovers of this festive dessert covered with a piece of plastic wrap in the refrigerator for up to 5 days. 

IN THE FREEZER: You can also freeze the eggnog cake for up to 3 months. Allow the cake to thaw in the fridge overnight before serving.

a close up shot of Eggnog Poke Cake in a baking dish with a slice taken out

This 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.

FREQUENTLY ASKED QUESTIONS

What is a poke cake?

Poke cake recipes create an easy cake that you poke holes into after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.

What do you use to poke holes in poke cake?

The handle of a wooden spoon or a wooden skewer is the best size to poke holes in the cake.

Can I freeze this poke cake?

This eggnog poke cake freezes well and will last in the freezer for up to three months.

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A close up shot of a slice of Eggnog Poke Cake on a spatula

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
Cook Time 30 minutes
Total Time 4 hours 40 minutes
Servings 15

Ingredients
  

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 this 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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