It doesn’t get much easier (or creamier!) than this eggnog poke cake. Made with boxed cake mix, instant pudding mix, and Cool Whip, it’s so simple to put together, and the taste is out of this world. I spiked the cake mix with pie spice for tons of holiday flavor, and I made the pudding with eggnog instead of milk to create the ultimate creamy filling. This recipe is as simple as baking a cake, poking a few holes, and pouring a pudding mixture on top!
Eggnog Poke Cake Recipe
This eggnog poke cake is one of those recipes I always keep in my back pocket. It’s so festive for the holidays, and it’s ridiculously easy to make, too. I like using premade pumpkin pie spice, but any combination of holiday spices would taste delicious in this cake. Even just a pinch of nutmeg would be so warm and wonderful. And as for the pudding mix, vanilla is classic but cheesecake, white chocolate, or french vanilla would amp things up even more.
The real star of the show here is the eggnog, though. I like to buy the best quality one I can find at the store. It really makes a difference in the final taste of the cake. For more eggnog flavor, I like to replace the milk in the cake with eggnog– yum!
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How to Store
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.
Tips for Success
- To make the pudding boozy, substitute about ⅓ cup of the eggnog for the alcohol of your choice.
- 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 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 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.
- 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.
Eggnog Poke Cake Recipe
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
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer
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
How to Make Eggnog Poke Cake Step-by-Step
Whisk the Dry Ingredients: Preheat your oven to 350°F, spray a 9×13-inch baking pan with nonstick spray, and set aside. 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: Using a hand mixer, 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.
Bake the Cake: 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.
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.
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, 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.
Top and Serve: When ready to serve, spread 8 ounces (1 container) of whipped topping evenly over the cake and sprinkle with cinnamon, optional.
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