Eggnog Poke Cake

5 from 1 vote

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.

Prep Time15

Cook Time30

Resting Time3

Total Time3 45

Course: Dessert

Cuisine: American

Servings: slices

Calories: 401kcal

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 9x13 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.

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