Eggnog Poke Cake
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My Eggnog Poke Cake is the kind of holiday dessert that turns heads at the table. It is rich, creamy, and full of seasonal flavor. It starts with a soft vanilla cake, gets soaked with eggnog pudding, and finishes with whipped topping and a sprinkle of nutmeg. Whether you’re hosting a party or just craving something cozy, this cake delivers holiday cheer in every bite.
Make some of these holiday treats to round out your holiday dessert table. Try my Easy Christmas Cupcakes and my Christmas Brownies Recipe. They are easy, cute and delicious.
Why this Eggnog Poke Cake Recipe Works
Poke cakes are ideal for prepping ahead. The longer it chills, the better it gets—making it perfect for holiday gatherings, potlucks, or stress-free entertaining.
- Festive Flavor: Perfectly captures the rich, spiced taste of eggnog, making it an ideal holiday dessert.
- Moist Texture: The “poke” method allows the eggnog-pudding or eggnog-condensed milk mixture to soak deep into the cake, creating an unbelievably moist and creamy result.
- Ease of Preparation: Many recipes use a boxed cake mix and instant pudding, making it a quick and convenient dessert to put together.
- Make-Ahead Potential: It must be chilled to allow the filling to set, making it a perfect dessert to prepare the day before a party. You’ll love this cake.
Can I Make the Holiday Cake Non-Alcoholic?
Yes, use a store bought eggnog drink or make your own and simply substitute the spiced rum or brandy in the filling/batter with an equal amount of eggnog, or use rum extract. Try about 1 teaspoon as a replacement.
Fun Fact about Eggnog
The name “eggnog” may come from “noggin,” a small wooden cup used in colonial times, or from “egg-and-grog,” a mix of eggs and alcohol.
Ingredient Notes for the Best Eggnog Poke Cake
Making this holiday dessert with a premade cake mix really saves time and makes the holiday stress a lot easier. Just mix, pour into the pan and bake.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Yellow cake mix: The box of cake mix acts as the base soft, buttery, and neutral enough to let the eggnog flavor shine. It’s also quick and consistent, ideal for holiday prep.
- Eggnog: It infuses the cake with creamy, spiced holiday flavor. Its thickness also helps the pudding set beautifully.
- Instant Vanilla Pudding Mix: Creates the luscious filling that seeps into the poked holes. It adds sweetness and a silky texture that contrasts with the cake.
- Pumpkin Pie Spice: You can use a premade blend or make your Spice Substitute. It has all the warm holiday flavors like cinnamon and nutmeg.
Variations and Substitutions to Make this Eggnog Poke Cake
You can finish the cake with some salted caramel sauce. It really enhances the flavors of eggnog.
- Cake Base: Use Spice Cake Mix for a richer, more holiday-focused spice flavor. Yellow or White cake mix also work well. A vanilla cake mix is a great replacement. You can substitute some of the water/milk in the cake mix with eggnog.
- Pudding Layer /Filling: Use White Chocolate or Cheesecake instant pudding mix instead of vanilla for a slightly different flavor profile. Some recipes use Sweetened Condensed Milk mixed with eggnog for the soak instead of pudding.
- Topping: Use Homemade Whipped Cream (stabilized if making ahead) instead of frozen whipped topping (Cool Whip). For a richer topping, you can use a simple Cream Cheese Frosting.
- Spices: If you don’t like nutmeg, substitute with Ground Cinnamon, Mace, or a blend like Pumpkin Pie Spice.
- Boozy Kick: Add Spiced Rum, Brandy, or Bourbon to the pudding mixture or a small amount to the cake batter.
Special Equipment Needed for Making the Cake using Cake Mix
You need a tool to make holes in the cake to make the poke cake recipe. The end of a wooden spoon works well. There are easy ways to make cake with whipped cream.
- Wooden Spoon: Use to poke holes in the top of cake. A wooden spoon handle is a popular choice because it creates large pockets for the filling.
- Cooling Rack: Use a toothpick inserted into the center of the cake. If it comes out clean, place the cake on a cooling rack.
How to Make Eggnog Poke Cake
This is a great recipe for the holidays, especial for family that loves eggnog. The combination of cake and pudding makes a moist cake. Using eggnog makes it so festive. Especially for eggnog lovers.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare Pan and Bake The Cake: Prepare cake batter in a large bowl and bake a yellow cake in a 13×9 cake pan according to package directions. Let it cool slightly. Bake until a toothpick inserted into the middle of the cake comes out clean.
- Poke & Mix the Creamy Eggnog Filling: Use the handle of a wooden spoon to poke holes across the top (not all the way through). In a bowl, whisk together pudding mix, eggnog, and pumpkin pie spice.
- Fill the Warm Cake & Chill: Pour the pudding over the cake, letting it seep into the holes. Spread evenly and refrigerate for at least 1 hour.
- Top & Serve: Spread stabilized whipped cream on top the cake and dust with extra pumpkin pie spice.
Prep Ahead Suggestions for this Festive Cake Mix Recipe
There are many ways to get ahead for the holiday season. Here are some ways to make this dessert.
- Full Cake: The cake can be baked, poked, filled, and refrigerated up to 24 hours in advance. It needs at least 4 hours to chill for the filling to fully set.
- Topping: Add the whipped topping and garnish (nutmeg/cinnamon) just before serving for the freshest appearance and texture, or up to a few hours ahead.
Alternate Cooking Methods for Delicious Eggnog Cake
The poke cake concept could be adapted for a sheet pan or bundt cake shape, adjusting baking times accordingly.
Store, Reheat and Use Leftover Egg Nog Cake
- Store: Cover the cake tightly with plastic wrap or in an airtight container and store in the refrigerator for 3-5 day.
- Use Leftovers: Blend it into milkshakes for a decadent treat, or toast the crumbs to sprinkle over ice cream. For a cozy twist, use it in place of bread for a rich cake bread pudding, or pulse it into crumbs to make a unique pie crust. Thick slices can even be turned into cake French toast, while cubed pieces work beautifully in sundaes or trifles. If you’re feeling adventurous, try layering it into a tiramisu-style dessert with mascarpone and espresso. And if you’re not ready to use it right away, wrap and freeze the cake for up to three months—it’ll be ready for your next sweet idea.
Common Questions About This Recipe
Make sure you are using instant pudding mix (not cook-and-serve) and that you pour the mixture quickly after whisking, as instant pudding thickens very fast.
Common culprits: poking too many holes, using a filling that’s too thin, or not letting the cake cool before adding the filling. Let it chill fully before topping to avoid soggine
Aim for 20–30 holes in a standard 9×13-inch cake. Space them about 1 inch apart to allow even distribution of filling.
Expert Tips for Making Christmas Poke Cake
This box of yellow cake mix can be boosted with rich eggnog flavor and tips.
- Poke Holes Thoroughly: Use a large, round tool (like a wooden spoon handle) and poke holes about 1 to 2 inches apart, going almost all the way to the bottom of the cake. This ensures every slice gets plenty of filling.
- Pour Quickly: Prepare the instant pudding/eggnog mixture and immediately pour it over the cake before it has a chance to fully set in the bowl.
- Grate Fresh Nutmeg: For the best and most aromatic garnish, use a microplane to grate fresh nutmeg over the finished whipped topping instead of pre-ground spice.
- Toppings for the Yellow Cake: For the top of the cake you can dress it up with crushed gingersnaps or cinnamon sugar.
- Room Temperature Ingredients: For a better crumb, allow your eggs and eggnog (if substituting for water/milk in the cake batter) to come to room temperature before mixing.
- Serve this recipe with: If you love eggnog, try making it with my Eggnog Milkshake or my Butter Pecan Cookies.
More Recipes You Might Like
Eggnog Cake Recipe
Equipment
Ingredients
- 15.25 ounces Yellow cake mix, plus ingredients to prepare the cake
- 8.8 ounces Instant Vanilla Pudding Mix, 2 boxes
- 2 cups Eggnog
- 1 teaspoon Pumpkin Pie Spice
- 8 ounces Whipped Topping, thawed
Instructions
- Prepare and bake the cake in a 13×9 baking dish according to the package directions.
- Use a wooden spoon to poke holes across the top of the cake. Do not poke all the way through to the bottom.
- In a large bowl, whisk the pudding mix, eggnog and pumpkin pie spice until combined.
- Immediately pour the pudding mixture over the cake, making sure that the mixture goes into all of the holes. Spread the
- pudding into an even layer.
- Refrigerate the cake for at least one hour.
- Spread the thawed whipped topping evenly over the top of the cake.
- Dust with additional pumpkin pie spice
Christina’s Notes
- Poke while warm: Poke the holes while the cake is still warm (but not piping hot). This helps the filling absorb more evenly and deeply into the crumb.
- Use the handle of a wooden spoon: It creates the perfect-sized holes—big enough for fillings to seep in without tearing the cake. Avoid using forks or knives, which make tiny slits that don’t hold much filling.
- Space holes evenly: Poke holes about 1 inch apart across the entire surface. Too few and the filling won’t distribute well; too many and the cake may fall apart.
- Chill before frosting: Let the cake cool completely and chill after adding the filling. This helps it set and prevents the frosting from sliding off.
- Let it rest overnight: Poke cakes are even better the next day. The flavors meld and the filling fully saturates the cake, making it extra moist and flavorful
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
