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A close up shot of a slice of Eggnog Poke Cake on a spatula
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time30 minutes
Chill Time4 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Eggnog Poke Cake Recipe
Servings: 15
Calories: 322kcal

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 9x13 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