This eggnog poke cake is a simple and festive dessert that captures the flavors of the holiday season. It features a moist vanilla-nutmeg cake soaked in a rich eggnog pudding, all under a fluffy layer of whipped topping.
With a prep time of about 20 minutes, the cake needs several hours to chill, so it’s a great dessert to make ahead of time for a party or family gathering.
Why is Eggnog Poke Cake a Must-Try?
Using a cake mix makes the base quick and easy to prepare, so you can focus on the special filling.
Poking holes in the warm cake allows the eggnog pudding to soak deep inside, making every bite moist and flavorful.
Chilling the cake for several hours is essential. It lets the pudding set properly and gives the flavors time to come together.
Ingredients for Eggnog Poke Cake
• Cake Mix: A yellow or vanilla cake mix works well. A spice cake mix could also be used for a different flavor profile.
• Eggnog: Use your favorite store-bought refrigerated eggnog. Full-fat eggnog will give the richest flavor.
• Spiced Rum: This adds warmth and depth. If you prefer to leave it out, the cake will still be delicious. You can add a little rum extract for flavor without the alcohol.
• Instant Pudding Mix: Make sure you use instant pudding, not the cook-and-serve kind, as it needs to set without being heated.
• Whipped Topping: A tub of frozen whipped topping is convenient. You can also use stabilized whipped cream if you prefer.
Exact quantities are in the recipe card below.
How to Make Eggnog Poke Cake
Step 1: Bake the Cake
First, prepare and bake the cake. Mix the cake mix with eggnog, oil, water, eggs, and nutmeg. Pour it into a greased pan and bake until a skewer comes out clean, then let it cool slightly.
Step 2: Poke and Fill
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface. Then, whisk together the pudding mix, more eggnog, and rum. Pour this mixture over the cake, guiding it into the holes.
Step 3: Chill and Top
Cover the cake and place it in the refrigerator for at least four hours. This step is important for the pudding to set. Just before serving, spread thawed whipped topping over the surface and dust with a final sprinkle of nutmeg.
What to Serve with Eggnog Poke Cake
This cake is rich and festive on its own. Serve cold, straight from the refrigerator, with a cup of coffee or a small glass of eggnog.
Expert Tips for Eggnog Poke Cake
For a non-alcoholic version, you can omit the spiced rum or replace it with 1 teaspoon of rum extract.
Ensure the eggnog for the pudding is cold. This helps the instant pudding set up correctly.
The cake must be chilled for at least 4 hours. This allows the pudding filling to set and the flavors to meld.
Eggs are considered fully cooked when the cake batter reaches an internal temperature of at least 200°F (93°C), which is confirmed when a skewer inserted into the center comes out clean.
How to Store and Freeze Eggnog Poke Cake
Store leftover cake covered in the refrigerator for up to 3 days. The cake does not freeze well after the topping has been added.
Eggnog Poke Cake Recipe FAQs
Can I make this cake ahead of time?
Yes, this is a great make-ahead dessert. You can prepare it up to 24 hours in advance. Just keep it covered in the refrigerator.
Do I have to use spiced rum?
No, the rum is optional. You can leave it out completely for an alcohol-free cake. For a bit of rum flavor without the alcohol, add 1 teaspoon of rum extract to the pudding mixture.
Why didn’t my pudding set?
Make sure you used instant vanilla pudding mix, not the cook-and-serve variety. Also, using cold eggnog is key to helping the instant pudding thicken properly.
Eggnog Poke Cake
Ingredients
- 1 box yellow or vanilla cake mix about 18 oz / 510 g
- 3 large eggs
- 2/3 cup eggnog 160 ml
- 1/2 cup water 120 ml
- 1/3 cup vegetable oil 80 ml
- 1 teaspoon ground nutmeg
- 1 box instant vanilla pudding mix about 3.4 oz / 96 g
- 2 cups eggnog cold, 480 ml
- 1/4 cup spiced rum (optional) 60 ml
- 1 container frozen whipped topping thawed, 8 oz / 227 g
- Ground nutmeg for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking pan.
- In a large bowl, combine the cake mix, eggs, 2/3 cup eggnog, water, oil, and 1 teaspoon of nutmeg. Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared pan and spread it evenly. Bake for 28 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool on a wire rack for 15 minutes. Using the round handle of a wooden spoon, poke holes all over the top of the warm cake, about an inch apart.
- In a separate bowl, whisk together the instant pudding mix and 2 cups of cold eggnog until it starts to thicken. Whisk in the spiced rum, if using.
- Immediately and slowly pour the pudding mixture over the warm cake, making sure it seeps into the holes.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, until the pudding is set.
- Once chilled, spread the thawed whipped topping evenly over the cake. Sprinkle with additional ground nutmeg before slicing and serving.
Notes
