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
Scale
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.
