Eggnog Poke Cake Recipe
This cozy eggnog poke cake is ultra-moist, filled with creamy pudding, and topped with fluffy vanilla whipped topping. It’s an easy holiday dessert that tastes like a slice of festive cheer.
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Servings:
Ingredients
Main Ingredients
- 15.25 oz yellow cake mix
- 1 cup eggnog for the cake batter
- 5.25 oz eggs, lightly beaten about 3 large eggs
- 0.5 cup vegetable oil
- 0.75 tsp ground nutmeg
- 0.5 tsp ground cinnamon
- 6.8 oz instant vanilla pudding mix two 3.4-oz boxes
- 3.5 cup cold eggnog for the pudding
- 8 oz whipped topping, thawed
- 1 tsp vanilla extract for the topping
- 2 tbsp powdered sugar for the topping
- 0.25 tsp rum extract optional, for the topping
- 0.25 tsp ground nutmeg for dusting
Instructions
Preparation Steps
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
- Whisk cake mix, eggnog, eggs, oil, nutmeg, and cinnamon until smooth, about 2 minutes.
- Spread batter in the pan and bake until the center springs back, about 28 minutes.
- Cool the cake 10 minutes on a rack. Poke deep holes all over with the handle of a wooden spoon.
- Whisk pudding mixes with cold eggnog for 2 minutes until slightly thick but pourable.
- Pour pudding over the warm cake, nudging it into holes. Tap the pan to settle. Chill 30 minutes.
- Stir whipped topping with vanilla, powdered sugar, and rum extract if using. Spread over cake.
- Dust lightly with nutmeg. Refrigerate at least 1 hour before slicing.
Notes
Make it boozy: Swap 2–3 tablespoons of the pudding eggnog with spiced rum or bourbon for an adult twist. For crunch, sprinkle crushed gingersnaps or white chocolate curls on top just before serving. Store covered in the fridge up to 3 days; the cake gets creamier as it sits. For longer storage, freeze individual slices tightly wrapped for up to 1 month.
This recipe is an original creation inspired by classic Eggnog Poke Cake Recipe flavors. All ingredient ratios and instructions are independently developed.