This eggnog poke cake is holiday baking made simple and spectacular! Using boxed white cake mix, instant pudding, and whipped topping, it’s one of the easiest ways to make a festive and indulgent dessert. I soak this white poke cake with eggnog pudding for creamy, tender slices every time. It’s a perfect Christmas Eve dessert or cozy winter treat at home.
Christmas Poke Cake with Eggnog Pudding
My rich and creamy eggnog poke cake is festive for the holidays and ridiculously easy to make, too! I swirl pumpkin pie spice into boxed white cake mix, bake it to perfection, and top the whole thing with creamy eggnog pudding made from instant pudding mix and real eggnog. This is the ultimate poke cake for Christmas since it’s loaded with holiday cheer!
This Christmas poke cake with pudding is also incredibly flexible. It’s easy to swap in more eggnog for the milk in the cake if you want an extra flavor boost. And if you’re feeling fancy, you can also bake up a homemade vanilla sheet cake to use as the base and stabilize some whipped cream for the frosting, too!
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Evenly Soak Every Slice
To achieve the perfect eggnog poke cake, don’t just pour the pudding over the cake. Instead, use a spoon or rubber spatula to gently push a little pudding into each hole. This ensures every slice has evenly infused flavor and creamy pockets of eggnog, rather than some pieces being soggy while others are dry.
Eggnog Poke Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Ingredients
- 15.25 ounces white cake mix (1 box)*
- 2 teaspoons pumpkin pie spice **
- 3 large eggs
- 1 cup milk ***
- ½ cup vegetable oil
- 6.8 ounces instant vanilla pudding mix (2 (3.4-ounce) packages)
- 3 cups eggnog
- 8 ounces whipped topping such as Cool Whip (1 container)
- Ground cinnamon optional, for garnish
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking pan with nonstick spray. Set aside.
- Whisk the white cake mix and pumpkin pie spice together in a large mixing bowl.15.25 ounces white cake mix, 2 teaspoons pumpkin pie spice
- Using a hand mixer or a whisk, beat in the eggs, milk, and oil until the batter is completely combined and smooth, about 2 minutes.3 large eggs, 1 cup milk, ½ cup vegetable oil
- Pour the cake batter into the prepared cake pan and bake in the oven for 34-38 minutes, or until a toothpick comes out clean.
- Let the cake cool for 5 minutes before using the end of a wooden spoon or a cupcake corer to poke holes throughout the entire top of the cake, about 1 inch apart.
- Prepare the pudding by mixing the instant vanilla pudding mix with the 3 cups of eggnog in a large bowl.6.8 ounces instant vanilla pudding mix, 3 cups eggnog
- Immediately pour the pudding mixture over the entire cake, being sure to fill all of the poked holes. Use a spatula to spread the pudding evenly over the cake.
- Allow the cake to cool for an additional 10-15 minutes and then cover with plastic wrap and chill in the refrigerator for 1-2 hours.
- When ready to serve, spread the whipped topping evenly over the cake and sprinkle with cinnamon, optional.8 ounces whipped topping, Ground cinnamon
Notes
- Use the handle of a wooden spoon or a skewer to poke large, deep holes about ¾ of the way through the cake. Do not poke the holes all the way through or the filling will seep out when the cake is cut.
- When poking holes in the cake, try to make sure they are evenly spaced so every slice will turn out moist with a soft pudding center.
- Make sure you’re using instant pudding, not cook-and-serve. The pudding will not set properly if you use cook-and-serve.
- To make the pudding boozy, substitute about ⅓ cup of the eggnog for the alcohol of your choice. I like rum for a classic taste, but brandy, cognac, bourbon, or whiskey all work well to bring that warm flavor.
- Pour the pudding while cake is still slightly warm so it can absorb into the cake. If the cake is too cool, the pudding won’t seep in.
- Gently push the pudding into each hole with a spoon to ensure every slice gets plenty!
- If the pudding hasn’t set after an hour of refrigeration, let it chill for an additional 30 minutes. After this point, if it’s still not set, you may have added a bit too much milk. Make sure to carefully follow the recipe to avoid this issue.
- If the whipped topping is in the freezer, remember to let it thaw before spreading it on top of the cake.
- Nutmeg, toasted pecans, or shaved chocolate are all great on top.
How to Make Eggnog Poke Cake Step-by-Step
Prep: Gather up everything you need to make this Christmas poke cake recipe. Preheat your oven to 350°F, spray a 9×13-inch baking pan with nonstick spray, and set aside. If your whipped topping is frozen, be sure let it thaw at room temperature for about 1 hour while you prepare the cake.
Whisk the Dry Ingredients: Whisk 15.25 ounces (1 box) of white cake mix and 2 teaspoons of pumpkin pie spice together in a large mixing bowl.
Mix the Cake Batter: Beat in 3 large eggs, 1 cup of milk, and ½ cup of vegetable oil until the batter is completely combined and smooth, about 2 minutes. I like to do this with a hand mixer, but you can also do it by hand if you prefer.
Bake the Cake: Pour the cake batter into the prepared cake pan and bake in the preheated oven for 34-38 minutes, or until a toothpick comes out clean.
Poke the Cake: Let the cake cool for 5 minutes before using the end of a wooden spoon or a cupcake corer to poke holes throughout the entire top of the cake, about 1 inch apart. You want a good number of large holes so that there is plenty of room for the eggnog pudding to sink into the cake. Make sure not to poke all the way down to the bottom, though, or the pudding will seep out. I recommend going about ¾ of the way down.
Mix the Pudding: Prepare the pudding by mixing 6.8 ounces (2 packages) of instant vanilla pudding mix with 3 cups of eggnog in a large bowl.
Coat the Cake: Immediately pour the pudding mixture over the entire cake while it is still warm, but not hot, being sure to fill all of the poked holes. Use a spatula or spoon to spread the pudding evenly over the cake and press gently into each hole. Allow the cake to cool for an additional 10-15 minutes and then cover with plastic wrap and chill in the refrigerator for 1-2 hours, or until the pudding has set.
Top and Serve: When ready to serve, spread 8 ounces (1 container) of thawed whipped topping evenly over the cake and sprinkle with cinnamon, optional.
How to Store
Store leftover eggnog poke cake in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature. I do not recommend freezing this dessert, as the pudding tends to turn watery once thawed, making the cake mushy.
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