eggnog poke cake featured image
Eggnog Poke Cake is made from a box mix, poked with holes, filled with a sweet eggnog pudding, and covered with whipped topping. So quick and easy to prepare, this delicious dessert has eggnog in both the cake batter and pudding mixture.
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Table of Contents
  1. Eggnog Christmas Poke Cake
  2. Why We Love This Easy Eggnog Poke Cake Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Eggnog Poke Cake
  7. Tip From Our Recipe Developer
  8. How Will I Know When My Cake Is Done Baking?
  9. How to Store Poke Cake
  10. Frequently Asked Questions
  11. Other Easy Poke Cake Recipes
  12. Eggnog Poke Cake Recipe

This Eggnog Poke Cake recipe takes all the festive flavors of a traditional holiday beverage and bakes it right into the cake batter and fills it with pockets of eggnog pudding.

Quick and easy to make using ​​box cake mix, instant pudding, and a whipped cream topping, this delicious Christmas dessert is full of warm spices that embody the cold winter weather.

eggnog poke cake hero image

Eggnog Christmas Poke Cake

Our Eggnog Poke Cake with pudding is prepared in only 10 minutes using an easy-to-make cake mix hack plus a few other ingredients and of course, some simple shortcut steps!

A super moist sheet cake is baked from a box of white cake mix, poked with plenty of holes, infused with eggnog pudding when poured over cake, then covered with Cool Whip and a sprinkle of nutmeg.

While some poke cake dessert recipes call for sweetened condensed milk and water, I prefer to replace those ingredients with the creamy, dairy-based drink so that eggnog is both baked into the base and mixed with the pudding for maximum holiday flavor and taste.

With the best balance of spice and sweet, rich and creamy pudding poke cakes are perfect for Thanksgiving, Christmas, and New Year’s parties.

Why We Love This Easy Eggnog Poke Cake Recipe

  • Quick and easy to prepare in 10 minutes.
  • Uses simple kitchen staple ingredients with shortcut steps.
  • Pudding poke cake recipes make the most moist desserts.
  • Filled with festive flavors of the traditional holiday beverage and bakes it into a delicious dessert.
  • Perfect for holiday parties, potlucks, or seasonal celebrations.

More Easy Christmas Dessert Recipes

eggnog poke cake ingredients

Ingredients

  • White cake mix: You can use a box of yellow cake mix if you prefer.
  • Eggnog
  • Salted sweet cream butter
  • Eggs
  • Instant vanilla pudding mix
  • Whipped topping, Cool Whip, or homemade whipped cream
  • Ground nutmeg or freshly grated nutmeg (optional garnish)

Substitutions and Additions

  • Nix The Nutmeg: You can replace the nutmeg with pumpkin pie spice or cinnamon if you prefer.
  • Add Alcohol: If you spike it with some rum or brandy, make sure to serve your cake to adults only!
  • Tasty Toppings: You can top your cake with candied nuts, crushed gingerbread cookies or vanilla wafers, or a drizzle of caramel for a pretty presentation.
  • Make With Milk and Oil: You can substitute milk for the eggnog in the cake mix and vegetable oil for the melted butter. If you do substitute the eggnog, you will need to add ½ – 1 teaspoon ground nutmeg.
taking a square slice of eggnog poke cake
  • 9×13 baking dish
  • Handheld mixer
  • Offset spatula
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How to Make Eggnog Poke Cake

  1. Bake The Cake: Beat together the cake mix, eggnog, melted butter, and eggs and pour the batter into the pan. Bake at 350 degrees Fahrenheit for 28-30 minutes.
  2. Poke The Holes: Allow the cake to cool completely and then poke holes in the cake 1 inch apart.
  3. Prepare The Pudding: Whisk together the pudding mix and cold eggnog and then pour the pudding mixture over the cake. Spread it evenly to cover.
  4. Cover With Cool Whip: Spread the whipped topping over the pudding layer. Cover and chill in the refrigerator for 4 hours.
  5. Serve: Sprinkle with ground nutmeg, slice, and serve. Enjoy!

Tip From Our Recipe Developer

  • Be careful not to overbake your cake or it will turn out dry.
  • Make sure you use instant pudding mix and not the cook and serve kind.
  • Don’t make the pudding ahead of time or it will set up before the cake comes out of the oven and won’t fill your holes well.
  • To poke holes, I recommend using a large round wooden spoon handle or other similar sized object so that the holes are fairly big and the pudding has plenty of room to seep down in between. Be sure to poke right down to the bottom of the cake.
  • When spreading the pudding mixture, it’s important to work quickly because the longer the pudding sits, the thicker it will be.

How Will I Know When My Cake Is Done Baking?

To determine when your cake is done, follow the toothpick method. Insert a toothpick into the center of the cake and if it comes out with a few crumbs on it, take it out of the oven.

If it comes out with batter, the cake needs more time, and if it comes out clean, the cake needs to be removed immediately. If you don’t have a toothpick you can tap the top, center of the cake with your finger.

If it feels firm to the touch and bounces back it is done baking. If it wobbles at all or remains indented then the cake has not finished cooking and needs more time. 

How to Store Poke Cake

  • To Store: Store any leftovers covered in the refrigerator for up to 5 days.
  • To Freeze: You can also freeze the cake for up to 3 months. Allow the cake to thaw in the fridge overnight before serving.
top shot of eggnog poke cake with sprinkle of ground nutmeg

Frequently Asked Questions

How should I poke my holes?

Make large, deep holes in the cake with a large round wooden spoon handle as soon as it comes out of the oven. Normally a few small pokes is enough if you’re pouring a liquid on a cake, however, this pudding sets up quickly and is very thick.
Don’t be afraid to really make holes in the cake. You can even use a cupcake corer if you have one, to cut out holes for your pudding to go into.
Also, be sure to get quite a few holes all over the cake so that the pudding can be enjoyed in every piece. 

Can I make my pudding while my cake is in the oven?

Don’t make the pudding ahead of time! It is easy to be tempted to whisk together the pudding before the cake comes out of the oven but if you do so it will set up before the cake comes out and won’t fill your holes well.
You may also end up with some lumps or lumpy areas on your cake if you pre-make the pudding.

Can I make this eggnog poke cake gluten free?

You can easily make this cake gluten-free by using a GF cake mix or your favorite homemade cake recipe. Make sure you check that all the other ingredients, such as filling and topping, are also gluten-free.

eating eggnog poke cake

Other Easy Poke Cake Recipes

5 from 1 vote
eggnog poke cake featured image

Eggnog Poke Cake

Serves — 15
Eggnog Poke Cake is made from a box mix, poked with holes, filled with a sweet eggnog pudding, and covered with whipped topping. So quick and easy to prepare, this delicious dessert has eggnog in both the cake batter and pudding mixture.
Prep Time 10 mins
Cook Time 30 mins
Chill Time 4 hrs
Total Time 4 hrs 40 mins

Ingredients
  

Cake

  • 15.25 ounces box of 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 box of instant vanilla pudding mix
  • 2 cups cold eggnog
  • 8 ounces container of 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 1-1½ minutes or until well combined.
  • Evenly spread the cake batter in the prepared baking dish. Bake for 28-30 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.

Jenn’s Notes

Storage:
  • To Store: Store any leftovers covered in the refrigerator for up to 5 days.
  • To Freeze: You can also freeze the cake for up to 3 months. Allow the cake to thaw in the fridge overnight before serving.
Tips:
  • Be careful not to over bake your cake or it will turn out dry.
  • Make sure you use instant pudding mix and not the cook and serve kind.
  • Don’t make the pudding ahead of time or it will set up before the cake comes out of the oven and won’t fill your holes well.
  • To poke holes, I recommend using a large round wooden spoon handle or other similar sized object so that the holes are fairly big and the pudding has plenty of room to seep down in between. Be sure to poke right down to the bottom of the cake.
  • When spreading the pudding mixture, it’s important to work quickly because the longer the pudding sits, the thicker it will be.

Nutrition Info

Calories: 304kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 364mg | Potassium: 133mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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