This Eggnog Poke Cake is filled with creamy eggnog and pumpkin spice flavors. It’s a delicious festive dessert perfect for the holiday season!
Christmas Poke Cake
This is the most delicious pudding poke cake, slathered in eggnog and vanilla-flavored pudding and flavors of pumpkin spice! It’s perfect for Christmas and the holiday season.
This recipe is so easy. It’s as simple as baking a cake, poking a few holes, and pouring a pudding mixture on top!
Why You’ll Love this Poke Cake Recipe:
- Easy-to-make: What’s easier than an instant vanilla pudding mix? Just pour in the eggnog to create the delicious eggnog pudding that lathers onto and into this delicious pudding poke cake!
- Full of flavor: This eggnog cake is filled with pumpkin spice, eggnog, vanilla and a garnish of extra flavor by adding cinnamon on top if you desire!
If you love eggnog, you’re going to love this poke cake!
How to Make Eggnog Poke Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the cake mix with pumpkin pie spice, then combine with the rest of the cake ingredients.
- Pour cake batter into a prepared baking pan, and bake.
- Let it cool briefly, then poke holes all over the cake.
- Make the eggnog pudding mixture, then it over the cake.
- Chill the poke cake in the refrigerator before serving.
Ingredient Notes
- White Cake Mix: You can also use yellow cake mix but the color of the cake will change.
- Pumpkin Pie Spice: You can use any combination of holiday spices such as cinnamon, nutmeg, allspice, and cloves. Pumpkin pie spice has a bit of all of these but even using just a teaspoon of nutmeg will give you a good eggnog flavor.
- Eggs: Bind the cake together.
- Milk: You can substitute water, in a pinch, though it won’t taste quite as rich. You can also use store-bought eggnog if you want to increase the flavor. Be cautious with homemade eggnog as it may change the consistency of your cake.
- Vegetable Oil: You can substitute another neutral oil such as canola or avocado if you wish.
- Instant Vanilla Pudding Mix: You can also use cheesecake, white chocolate, or french vanilla mixes to change things up a little.
- Eggnog: This recipe tastes especially delicious when made with homemade eggnog, but you can definitely use eggnog from the store.
- Whipped Topping: Won’t melt off of the cake. You can use whipped cream in a pinch, but it will not last as long.
A poke cake is an invention of the 1970s that features a regular cake with dozens of holes poked in the top to allow the topping (be it pudding, pastry cream, Jell-O, etc.) to sink into the cake, creating pockets of flavor.
For more eggnog flavor, replace the milk with store-bought eggnog! You can also use homemade, but it can change the consistency of the pudding.
Absolutely! You can make this cake using your favorite white or yellow cake recipe; simply add the pie spice to the batter. Try my homemade wedding cake recipe! You can also use homemade pudding. Simply replace the milk with eggnog.
Absolutely! You can use about 2-3 tablespoons of alcohol per cup of eggnog in the pudding. If you don’t have pre-spiked eggnog you can substitute out about ⅓ cup of the eggnog for the alcohol of your choice instead. You could also add a teaspoon of rum extract to the cake batter when mixing it up to add a bit more of that rum flavor. Another option is to brush the hot cake with a rum syrup, which will add flavor and moisture to your cake.
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.
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.
Origins of Eggnog
Eggnog is said to have originated in Europe. It’s documented as early as the 13th century. Although back then it was considered a warm ale punch with eggs and figs. Time Magazine wrote an entire article on the history of eggnog if you’re eager to learn more!
Make Ahead Instructions
This eggnog poke cake is a great make ahead dessert. Make the entire without the topping up to 3 days in advance of serving. Cover tightly with plastic wrap pressed onto the surface of the pudding to prevent it from forming a skin. Top with whipped topping just before serving.
Storage Instructions
Store leftover eggnog poke cake in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature. I do not recommend freezing this dessert.
Substitutions
- You can also use yellow cake mix instead of white, but the color of the cake will change.
- ou can use any combination of holiday spices such as cinnamon, nutmeg, allspice and cloves in place of the pumpkin pie spice.
- You can substitute water for the milk in a pinch, though it won’t taste quite as rich. You can also use store-bought eggnog if you want to increase the flavor. Be cautious with homemade eggnog as it may change the consistency of your cake.
- For alcoholic pudding, substitute out about ⅓ cup of the eggnog for the alcohol of your choice instead.
- You can substitute another neutral oil such as canola or avocado in place of the vegetable oil if you wish.
- You can also use cheesecake, white chocolate, or french vanilla pudding mix to change things up a little.
- This recipe tastes especially delicious when made with homemade eggnog, but you can definitely use eggnog from the store as well.
- You can use whipped cream in place of the whipped topping, but it will not last as long.
Tips for the Best Eggnog Poke Cake
- When poking holes in the cake, try to make sure they are evenly spaced so each slice has pudding in it.
- Pour the pudding the while cake is still slightly warm. If it gets too thick, it won’t seep in!
- If the whipped topping is in the freezer, remember to let it thaw before spreading it on top of the cake.
More Poke Cake Recipes We Love
I hope you enjoy this fun and flavorful eggnog poke cake recipe! It’s just perfect for the holidays. Let me know how it turned out in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Eggnog Poke Cake Recipe
Ingredients
- 15.25 ounces white cake mix 432 grams (1 box)
- 2 teaspoons pumpkin pie spice 6 grams
- 3 large eggs 150 grams
- 1 cup milk 227 grams
- ½ cup vegetable oil 100 grams
- 6.8 ounces instant vanilla pudding mix 193 grams (2 (3.4-ounce) packages)
- 3 cups eggnog 762 grams
- 8 ounces whipped topping 227 grams, such as Cool Whip (1 container)
- Ground cinnamon optional, for garnish
Equipment
- Kitchen Scale (optional)
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, 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. You want a good number of large holes so that there is plenty of room for the eggnog pudding to sink into the cake.
- 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
- You can also use yellow cake mix instead of white, but the color of the cake will change.
- ou can use any combination of holiday spices such as cinnamon, nutmeg, allspice and cloves in place of the pumpkin pie spice.
- You can substitute water for the milk in a pinch, though it won’t taste quite as rich. You can also use store-bought eggnog if you want to increase the flavor. Be cautious with homemade eggnog as it may change the consistency of your cake.
- For alcoholic pudding, substitute out about ⅓ cup of the eggnog for the alcohol of your choice instead.
- You can substitute another neutral oil such as canola or avocado in place of the vegetable oil if you wish.
- You can also use cheesecake, white chocolate, or french vanilla pudding mix to change things up a little.
- This recipe tastes especially delicious when made with homemade eggnog, but you can definitely use eggnog from the store as well.
- You can use whipped cream in place of the whipped topping, but it will not last as long.
- When poking holes in the cake, try to make sure they are evenly spaced so each slice has pudding in it.
- Pour the pudding the while cake is still slightly warm. If it gets too thick, it won’t seep in!
- If the whipped topping is in the freezer, remember to let it thaw before spreading it on top of the cake.
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