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

Author: Becky Hardin

This eggnog poke cake is holiday baking made simple and indulgent! White cake soaked with creamy eggnog pudding and topped with whipped cream makes every slice festive and tender.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 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 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 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

*I like white cake mix best, but yellow or spice cake mix also work well. For a homemade option, bake up my favorite vanilla sheet cake.

**If you don't have premade pumpkin pie spice, make your own by mixing together 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves.

***You can swap out the milk for eggnog for even more eggnog flavor.

Tips:

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.

Make-Ahead: You can make the entire cake (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: Store eggnog poke cake in an airtight container in the refrigerator for up to 3 days.

Nutrition