Eggnog Poke Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 34

Cool/Chill Time: 1 5

Total Time: 1 54

Servings: slices

Calories: 401kcal

This Eggnog Poke Cake is filled with creamy eggnog and pumpkin spice flavors. It’s a delicious festive dessert perfect for the holiday season!

Preheat oven to 350°F and spray a 9x13-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

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.

Storage: Store eggnog poke cake in an airtight container in the refrigerator for up to 3 days.