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Eggnog Poke Cake

Eggnog Poke Cake is a vanilla cake poked with an eggnog pudding that really shines through and spices on top give that give it that nice holiday touch!

A FESTIVE HOLIDAY POKE CAKE

Nothing screams the holidays quite like eggnog, and there’s no better way to enjoy this festive beverage than in a delicious Eggnog Poke Cake! This moist and creamy cake is rich and flavorful, the perfect addition to any holiday celebration. From the creamy, vanilla eggnog pudding filling to the moist vanilla cake, this joyful poke cake will brighten up your holiday dessert table. Such a lovely cake for the holiday!

A freshly sliced piece of Eggnog Poke Cake held above the rest of the baking dish.

FREQUENTLY ASKED QUESTIONS:

Can I use a different pudding mix?

Sure, instead of vanilla pudding mix, try cheesecake pudding or white chocolate pudding instead. Either would be a delicious flavor combination.

Can I add some alcohol?

You bet. Make this an adults-only cake by adding ¼ cup of rum in place of ¼ cup of the eggnog for an alcoholic version.

Can I swap out the Cool Whip frosting?

Of course! Feel free to use a cream cheese frosting or eggnog frosting on top of this poke cake instead.

How to store this poke cake?

This Eggnog Cake needs to be kept in the refrigerator when not actively eating it. You can store leftover cake, covered in the refrigerator for up to 5 days. Or you could freeze it for up to 3 months.

A serving utensil holding a slice of homemade Eggnog Poke Cake.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • vanilla cake mix – you could use a yellow cake mix as well. Any cake mix you think will go well with an eggnog pudding would work just fine.
  • eggs, oil and water – these are the ingredients used to make the cake itself. You’ll use the amounts called for on the back of the box. Some cake mixes call for different amounts so
  • instant vanilla pudding mix – be sure you don’t grab the cook and serve type of pudding, that one requires heat to set up and if you accidentally use it, the pudding will never set up. The wording can sometimes be hard to see on the boxes so you need to pay close attention as they are often right next to each other on the grocery shelf.
  • eggnog – you can use store bought or make your own Homemade Eggnog.
  • whipped topping – (the brand name is Cool Whip) just remember when you buy whipped topping that it comes frozen so you will need to stick it into the refrigerator for a few hours or overnight to thaw. You can also make a homemade whipped cream if you like.
  • ground cinnamon and ground nutmeg – these are for sprinkling on top. You can just use cinnamon if you like. I wouldn’t skip it altogether though because this really tops it off nicely and gives it that additional holiday flavor.
Vanilla cake mix, egg, oil, water, Cool Whip, vanilla instant pudding mix, ground cinnamon, eggnog, and ground nutmeg.

HOW TO MAKE EGGNOG POKE CAKE

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Prepare the cake mix and bake per the directions on the back of the box. When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart.

collage of two photos: fully baked cake in a baking dish; holes shown poked into cake.

In a large bowl, whisk together the pudding mix and eggnog until smooth. Pour pudding over the cake. Take care to pour it right into the holes as much as possible. Spread it all out, and using the back of the spoon, gently push the pudding down into the holes. Place in the refrigerator for 2 hours to set.

collage of two photos: eggnog and vanilla pudding in a mixing bowl with a whisk; eggnog pudding mixture spread onto cake and into holes in cake.

Spread the whipped topping on top of the cake and place it in the refrigerator again for 2 hours or longer to set. When ready to serve, add the ground cinnamon and nutmeg for garnish.

collage of two photos: whipped topping spread on top of cake; cinnamon and nutmeg sprinkled on top of whipped topping.

Slice and serve.

A slice of Eggnog Poke Cake on a white small serving plate.

CRAVING MORE RECIPES?

A utensil holding a slice of Eggnog Poke Cake above the rest of the cake.

Eggnog Poke Cake

This holiday inspired dessert features an eggnog pudding in a vanilla cake with a whipped cream topping and sprinkled with warm spices.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 33 minutes
Chill Time: 4 hours
Total Time: 4 hours 48 minutes
Servings: 12 servings

Ingredients

  • 1 box vanilla cake mix
  • ingredients needed to make: eggs, oil and water (use the amounts called for on the back of the box)
  • 1 (3.4 ounce) box instant vanilla pudding mix
  • 2 cups eggnog
  • 8 ounce tub whipped topping
  • ground cinnamon, for topping
  • ground nutmeg, for topping

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Prepare the cake mix and bake per the directions on the back of the box.
    A baking dish with a fresh made vanilla cake.
  • When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart.
    A vanilla cake with holes poked in it.
  • In a large bowl, whisk together the pudding mix and eggnog until smooth.
    Eggnog and vanilla pudding in a mixing bowl with a whisk.
  • Pour pudding over the cake. Take care to pour it right into the holes as much as possible. Spread it all out, and using the back of the spoon, gently push the pudding down into the holes.
    Vanilla eggnog pudding mixture spread out of a cake.
  • Place in the refrigerator for 2 hours to set.
  • Spread the whipped topping on top of the cake and place it in the refrigerator again for 2 hours or longer to set.
    Whipped topping over a vanilla eggnog pudding mixture on a vanilla cake in a baking dish.
  • When ready to serve, sprinkle the ground cinnamon and nutmeg on top.
    Ground cinnamon and nutmeg on top of an Eggnog Poke Cake.
  • Slice and serve. Keep cake covered and refrigerated.
    A freshly sliced piece of Eggnog Poke Cake held above the rest of the baking dish.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Dessert
Cuisine: American

Nutrition

Calories: 269kcal | Carbohydrates: 51g | Protein: 4g | Fat: 5g | Sodium: 401mg | Fiber: 1g | Sugar: 33g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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3 Comments

  1. When I click on the larger option for this recipe it still says to use the same size pan as the normal option. Is this correct?