If you are looking for a dessert that’s bursting with cozy, festive flavors and will wow your guests with both taste and texture, this Eggnog Poke Cake Recipe is an absolute must-try. Imagine a moist vanilla cake infused with warm cinnamon and nutmeg, soaked with rich eggnog, and layered with creamy vanilla pudding and fluffy whipped topping—each bite is a holiday dream come true. This recipe not only captures the spirit of the season but also delivers a show-stopping treat that’s surprisingly easy to make and impossible to resist.
Ingredients You’ll Need
This Eggnog Poke Cake Recipe uses simple, classic ingredients that come together to create something truly special. Each element plays a vital role, from the spices adding warmth and depth, to the eggnog and pudding creating a luxurious, moist texture.
- Vanilla cake mix (15.25 ounces): The perfect base providing sweet, fluffy cake that’s easy to prepare.
- ½ teaspoon cinnamon: Gives a cozy, aromatic warmth that makes the cake irresistible.
- ½ teaspoon ground nutmeg: Adds a hint of holiday spice that complements the eggnog beautifully.
- 4 cups eggnog (divided): The star ingredient that soaks into the cake, infusing it with rich, creamy holiday flavor.
- â…“ cup vegetable oil: Keeps the cake moist and tender.
- 3 large eggs: Provide structure and richness to the cake batter.
- 2 boxes instant vanilla pudding (3.4 ounce each): Thickens the filling and adds smooth vanilla goodness.
- 8 ounces frozen whipped topping (thawed): Creates a light, airy finish that balances the dense pudding and cake layers.
How to Make Eggnog Poke Cake Recipe
Step 1: Prepare Your Cake Pan and Oven
Start by preheating your oven to 350℉. Then, spray a 9×13-inch cake pan with baking spray to ensure the cake releases easily after baking. This simple prep step guarantees your cake will bake evenly and come out flawlessly.
Step 2: Mix the Cake Batter
In a large bowl or stand mixer, whisk together the vanilla cake mix, cinnamon, and nutmeg until evenly combined. Adding these spices to the mix intensifies the holiday feel. Next, incorporate 1 cup of eggnog, vegetable oil, and eggs, beating everything until the batter is smooth and uniform. This creates a fragrant and moist base that’s ready to rise beautifully in the oven.
Step 3: Bake to Golden Perfection
Pour the batter into your prepared pan and bake for 20 to 25 minutes, or until a wooden pick inserted comes out mostly clean. The cake should be golden on top and spring back when touched. Allow it to cool completely to room temperature before moving on; this cooling step is crucial to keeping the pudding and eggnog filling from melting away.
Step 4: Create the Poke Pattern
Using the rounded handle of a wooden spoon or a large smoothie straw, poke holes in the cake spaced about an inch apart, creating a grid-like pattern. These holes are essential because they allow the eggnog and pudding mixture to seep deep into the cake, making every bite moist and flavorful.
Step 5: Whisk the Pudding Filling
In a large bowl, whisk together the remaining 3 cups of eggnog with the instant vanilla pudding mix until it thickens. This creamy filling is what gives the Eggnog Poke Cake Recipe its luscious texture and distinct vanilla taste that pairs perfectly with the spiced cake.
Step 6: Pour and Spread the Pudding
Slowly pour the thickened pudding mixture over the surface of the cake, ensuring you cover it evenly. Gently press the pudding into the holes created earlier to saturate the cake beneath. This step is where the magic happens, soaking the cake with creamy eggnog goodness.
Step 7: Add the Whipped Topping and Chill
Top the pudding layer with the thawed whipped topping, spreading it evenly to create a light and creamy finish. Refrigerate the cake for at least two hours, allowing all the flavors to meld together and the pudding to set beautifully into the cake.
Step 8: Garnish Before Serving
If you like, sprinkle a dusting of cinnamon or ground nutmeg on top just before serving for an inviting look and extra touch of spice. Now your Eggnog Poke Cake Recipe is ready to impress and delight!
How to Serve Eggnog Poke Cake Recipe
Garnishes
For a festive touch, a light dusting of cinnamon or nutmeg on top works wonders. You can also try a few whole nutmeg seeds or even a sprinkle of crushed candy canes to add a burst of color and holiday cheer. Fresh cranberries or pomegranate seeds add a beautiful contrast and a tart bite that balances the cake’s sweetness.
Side Dishes
This Eggnog Poke Cake Recipe pairs perfectly with vanilla or cinnamon ice cream for an extra decadent dessert experience. Alternatively, serve it alongside a simple cup of hot coffee or spiced tea to complement the cake’s rich, creamy flavors and help wash down each heavenly bite.
Creative Ways to Present
Make individual servings by cutting the cake into squares and plating with a dollop of whipped cream and a cinnamon stick for garnish. Or try serving it layered in clear glass trifle bowls to showcase the beautiful layers of cake, pudding, and whipped topping—everyone will love seeing how it’s put together.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Eggnog Poke Cake tightly with plastic wrap or store in an airtight container and refrigerate. It stays fresh for up to 3 days, making it great for enjoying in small doses after your holiday feast.
Freezing
You can freeze the cake covered tightly with foil and plastic wrap for up to one month. Thaw overnight in the refrigerator before serving to maintain the perfect texture without separating the pudding and whipped layers.
Reheating
This cake is best served chilled, so reheating is not recommended. If you do want a slightly warmer dessert, let it sit at room temperature for about 20 minutes before serving rather than microwaving, so the layers maintain their creamy consistency.
FAQs
Can I use homemade cake instead of box cake mix?
Absolutely! A simple homemade vanilla cake will work beautifully here. Just make sure it’s moist but firm enough to hold the pudding filling without falling apart.
Is it okay to use regular milk instead of eggnog?
You can substitute milk, but the rich flavor of eggnog is really what makes this recipe special. Using milk will result in a less distinct holiday taste.
Can I make this cake gluten-free?
Yes, by choosing a gluten-free vanilla cake mix and gluten-free pudding, you can easily adapt this recipe. Just verify all other ingredients are gluten-free for safety.
How long should I refrigerate the cake after assembling?
At least two hours is best to allow the pudding to set and the flavors to meld. Overnight refrigeration is even better for maximum flavor infusion.
Can I use fresh whipped cream instead of frozen whipped topping?
Definitely! Freshly whipped cream adds a lovely texture and fresh flavor, but it’s best added just before serving because it doesn’t hold up as long in the fridge.
Final Thoughts
This Eggnog Poke Cake Recipe is truly one of those comforting, festive desserts that brings people together with its creamy, spiced layers and festive flavors. It’s easy enough to make and impressive enough to serve at any holiday gathering, becoming an instant favorite you’ll want to make year after year. I hope you enjoy making and sharing this delicious cake as much as I do!
Print
Eggnog Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Eggnog Poke Cake is a festive and moist dessert perfect for holiday gatherings. Made with a vanilla cake base flavored with cinnamon and nutmeg, it’s soaked with rich eggnog and filled with creamy vanilla pudding. Topped with fluffy whipped topping and a sprinkle of warm spices, this cake offers a delightful combination of traditional holiday flavors in every bite.
Ingredients
Cake
- 1 box vanilla cake mix (15.25 ounces)
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 cup eggnog
- â…“ cup vegetable oil
- 3 large eggs
Filling
- 2 boxes instant vanilla pudding (3.4 ounces each)
- 3 cups eggnog
Topping
- 8 ounces frozen whipped topping (thawed)
- Cinnamon or ground nutmeg, for garnish (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350℉. Spray a 9×13-inch cake pan with baking spray and set aside to ensure the cake doesn’t stick.
- Mix Cake Batter: In a large mixing bowl or the bowl of a stand mixer, whisk together the vanilla cake mix, cinnamon, and nutmeg until well combined. Add 1 cup of eggnog, vegetable oil, and the eggs. Beat the mixture until fully combined to create a smooth batter.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 20 to 25 minutes, or until a wooden pick inserted into the center comes out mostly clean. Allow the cake to cool completely to room temperature.
- Poke Holes in the Cake: Using the rounded handle of a wooden spoon or a large smoothie straw, poke holes about 1 inch apart in rows over the entire surface of the cooled cake. This allows the filling to soak into the cake.
- Prepare Pudding Filling: In a large bowl, whisk together the remaining 3 cups of eggnog and the instant vanilla pudding mix until thickened, about 2 minutes.
- Fill the Cake: Pour the thickened pudding evenly over the cake, gently spreading it to cover the surface and pressing it down into the holes, allowing the flavor to infuse into the cake.
- Add Whipped Topping: Spread the thawed frozen whipped topping evenly over the pudding layer for a light and creamy finish. Refrigerate the entire cake for at least two hours to allow the flavors to meld and the pudding to set.
- Garnish and Serve: Before serving, optionally dust the top with a sprinkle of cinnamon or ground nutmeg for extra holiday flavor and a festive presentation.
Notes
- Make sure the cake is fully cooled before poking holes to prevent it from crumbling.
- Refrigerate the cake for at least 2 hours or overnight for best flavor and texture.
- For a stronger eggnog flavor, you can add a splash of rum extract to the pudding mixture (optional).
- This cake is best served chilled and consumed within 3 days.
- Ensure the whipped topping is fully thawed for easy spreading.
