The Best Eggnog Poke Cake Recipe

Name: Eggnog Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 225 min
Ingredients: 1 box white cake mix; 2 large eggs; ½ cup oil; 2½ cups eggnog (divided); 1 cup milk; 5 oz instant vanilla pudding mix; 8 oz whipped topping (thawed)

Jump to Recipe Print Recipe

Eggnog Poke Cake is an easy festive dessert thanks to box cake mix and just a few other simple ingredients. Moist cake with the warm, spicy flavors of holiday eggnog, it’s perfect for a family gathering or to simply satisfy a sweet tooth.

a spatula picking up a slice of eggnog poke cake from a whole cake.

Table of Contents

I love the ease of poke cakes, no matter the time of year. A Lemon Meringue Poke Cake for spring, Strawberry Poke Cake with Jello in the summer, Pumpkin Spice Poke Cake during the Autumn, and this winter poke cake along with our Rolo Chocolate Poke Cake.

This quick and easy poke cake fits well with the busy holiday season. Most of the time needed is chilling time, hands-off so you can attend to other things. Our No Bake Eggnog Pie Recipe is the same.

This Eggnog Poke Cake recipe features a moist eggnog flavored cake infused with creamy eggnog pudding, a fluffy whipped topping dusted with cinnamon. With this dessert having the flavors of vanilla, cinnamon and nutmeg – it’s the magic of the holidays served right to the dessert table.

This easy eggnog dessert is perfect after a holiday meal, for Christmas parties, or just a cozy winter treat that has the most delicious festive flavor. For another poke cake recipe with a cream cheese frosting, try our Cinnamon Roll Poke Cake Recipe.

sliced eggnog poke cake in a white baking dish with pieces taken out.

Why You’ll Love This Recipe

Easy Recipe – This bake and chill recipe, uses boxed cake mix and just a few simple ingredients. It comes together quickly and most of the time required is chill time.
Festive Flavors – This cake captures the essence of the holidays with eggnog flavor and its notes of nutmeg, cinnamon, and vanilla. This ideal seasonal dessert is both comforting and nostalgic.
Moist and Creamy – a moist cake poked with eggnog filling means that every bite is full of flavor.
Make-Ahead Dessert – Poke cakes taste even better the next day! Our Turtle Pie Recipe is another great dessert that you can make ahead of time.

Total Time: 3¾ Hours

Serves: 12

Ingredients and Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

ingredients on a table to make eggnog poke cake.

White Cake Mix – I used Betty Crocker Super Moist White Cake Mix, yet any brand will be fine. You can even make Polar Bear Christmas Donuts from white cake mix.
Oil – I used canola oil. You can use ½ cup vegetable oil if preferred.
Eggnog – Your own homemade eggnog or store-bought eggnog will work. Store-bought eggnog may be sweeter.
Milk – I used whole milk for this recipe. 2% milk will also work, yet you may need to whisk longer if using 2% milk.
Instant Vanilla Pudding Mix – I used JELL-O Instant Vanilla Pudding Mix. Make sure you use Instant and not ‘Cook & Serve’. You can also use French Vanilla instant pudding if you’d like.
Whipped Topping – I used Cool Whip, yet any brand will be fine.

Recipe Variations

Spiced Rum Eggnog
For an adult dessert, mix in a tablespoon or two of spiced rum into the eggnog custard before pouring it over the cake.
Chocolate Drizzle
Add a drizzle of melted chocolate on top once chilled for a decadent contrast to the creamy custard filling. If you want to be extra, try drizzling with our Homemade Nutella Recipe.
Pecan Topping
Sprinkle toasted chopped pecans over the cake before serving to add a crunchy, nutty texture that pairs beautifully with eggnog.
Coconut Eggnog
Use coconut milk-based eggnog and sprinkle toasted coconut flakes on top for a tropical holiday vibe.

a slice of eggnog poke cake with whipped topping and cinnamon on top, on a plate.

Tips for Success

You’ll use the eggs and oil from the box of cake mix directions, but you will not use the water from the box instructions. Instead, you’ll be substituting eggnog for a more flavorful and moist cake.
I used a plastic piping bag with the tip snipped off to pipe some of the pudding into the holes of the cake. No need to use a piping tip. You can even use a sandwich bag with a corner cut off to do this.
Whisk the pudding mixture until smooth, to prevent lumps and keep the texture silky. It’s a small task that pays off at dessert time.
Let the cake cool before poking the holes, or the structure might crumble.
Space the holes through out the cake evenly, to ensure every slice has plenty of eggnog filling.

How to Make Eggnog Poke Cake

ingredients in a baking dish to make eggnog poke cake.

Make the Cake Batter – Preheat oven to 350°F. Spray a 9×13 inch pan or baking dish with cooking spray, and set it aside.

In a large bowl, use an electric mixer to mix the cake mix, eggs, oil, and 1 cup of eggnog until the batter is smooth.

uncooked cake batter in a white baking dish.

Cook the Cake – Pour the cake batter into the greased baking dish, and bake for 30 minutes or until the top of the cake is lightly browned and a toothpick inserted into the center of the warm cake comes out clean. Let the cake cool to room temperature.

Make the Pudding – Whisk the remaining 1 ½ cups of eggnog and milk together in a medium or large bowl. Add the vanilla pudding mix, and whisk until smooth. Let the pudding cool and thicken.

baked cake in a white baking dish with holes poked into it.

Poke the Cake – Use the handle of a wooden spoon to poke holes, about 1 inch apart, over the entire cooled cake. Do not poke all the way to the bottom of the cake though.

Fill the Holes – Transfer about half of the creamy eggnog pudding filling to a piping bag, and pipe the pudding into the holes. Spoon the remaining pudding on top of the eggnog cake, and spread it out evenly.

A whole eggnog poke cake with whipped topping and cinnamon on top in a white rectangle baking dish.

Add Topping and Chill – Cover the top of the cake with whipped topping and smooth it out evenly. Dust the cake with ground cinnamon or nutmeg, if desired. Place plastic wrap over the cake, and chill in the refrigerator for at least 2 hours to overnight. Slice and serve chilled.

Topping Options

You don’t have to top this eggnog pudding poke cake with anything but the whipped topping, if you’d prefer. Yet doing so adds additional flavor and completes the look. Here are some suggestions for garnish.

Sprinkle ground nutmeg on top, to bring out the eggnog flavor.
Sprinkle with cinnamon to compliment the eggnog and add holiday taste.
Drizzle caramel sauce on the whipped topping or over the pudding layer. You can even try salted caramel sauce.
Add sprinkles for festive flair.

a slice of eggnog poke cake on a plate next to the whole cake.

Make-Ahead and Storage

Make-Ahead: This is a great cake to make ahead of time. Simply bake the cake up to a day before, then finish it with the pudding filling and toppings the next day.
Storage: Wrap the cake with plastic wrap or place into an airtight container, and store it in the refrigerator for up to 3 days. This is a cake that must be kept in the fridge.

Can you Freeze Eggnog Poke Cake?

It’s best to store only the baked cake in the freezer before adding the creamy eggnog filling and whipped topping for the best results.

Wrap the cake in both plastic wrap and foil to prevent freezer burn, and store it in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before adding the pudding and whipped topping.

Recipe FAQ

What is the best cake mix for eggnog poke cake?

I use a box of white cake mix, yet you can use box vanilla cake mix, french vanilla cake mix, or even yellow cake mix. You can even experiment with spice cake mix or even chocolate cake mix for a unique twist. Keep in mind, the flavors will change accordingly.

Can I freeze eggnog poke cake?

You can freeze the poke cake before adding the eggnog custard on top. Wrap well to freeze. Thaw overnight then finish the eggnog poke cake as per the directions

How to prevent a poke cake from becoming soggy?

The best way to prevent a soggy poke cake is to make sure the cake is fully cooled before adding the pudding mixture into the holes. Allowing it to chill and keeping it cold during storage will also help as well.

More Eggnog Desserts

If you’ve tried this Eggnog Poke Cake let me know in the comments. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Eggnog Poke Cake

This delicious and simple Eggnog Poke Cake recipe made with box cake mix is the perfect holiday dessert. This eggnog sheet cake is filled with rich eggnog pudding and topped with fluffy whipped topping and a dusting of cinnamon.

5 from 1 vote

Print Pin

Prep Time: 15

Cook Time: 30

Resting Time: 3

Total Time: 3 45

Servings: slices

Course: Dessert

Cuisine: American

Author: Tammi

Ingredients

1 box white cake mix
2 large eggs
½ cup oil
2½ cups eggnog (divided)
1 cup milk
5 oz instant vanilla pudding mix
8 oz whipped topping (thawed)

Instructions

Preheat oven to 350°F. Spray a 9×13 baking dish or pan with cooking spray, and set it aside.
In a large bowl, use an electric mixer to mix the cake mix, eggs, oil, and 1 cup of eggnog until the batter is smooth.
Pour the batter into the greased baking dish, and bake for 30 minutes or until the top of the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean. Let the cake cool to room temperature.
Whisk the remaining 1 ½ cups of eggnog and milk together in a medium or large bowl. Add the vanilla pudding mix, and whisk until smooth. Let the pudding cool and thicken.
Use the end of a wooden spoon to poke holes, about 1 inch apart, over the cooled cake. Do not poke all the way to the bottom of the cake though. Transfer about half of the pudding to a piping bag, and pipe the pudding into the holes. Spoon the remaining pudding on top of the cake, and spread it out evenly.
Cover the top of the cake with whipped topping and smooth it out evenly. Place plastic wrap over the cake, and chill in the refrigerator for at least 2 hours.
Dust the cake with cinnamon, if desired, and serve chilled.

Notes

Storage Instructions

• Refrigerator: Wrap the cake with plastic wrap and store it in the refrigerator for up to 3 days.

• Freezer: It’s best to store only the baked cake in the freezer before adding the pudding and whipped topping for the best results. Wrap the cake in both plastic wrap and foil to prevent freezer burn, and store it in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before adding the pudding and whipped topping.

Tried this recipe?Tag @MyOrganizedChaosBlog so I can share!