Eggnog Poke Cake

Celebrate the holidays with this eggnog poke cake topped with a creamy eggnog pudding filling and whipped topping dusted with nutmeg.

This holiday season, bring the flavour and fun of eggnog to your table with this delicious Eggnog Poke Cake recipe.

Whether you’re hosting Christmas dinner or just a cozy get-together with family and friends, this festive dessert is sure to be a hit!

With a base made from moist eggnog-vanilla cake, creamy eggnog pudding filling, and topped with a layer of whipped topping and nutmeg – what’s not to love?

This cozy, creamy cake will bring holiday cheer into your kitchen and have everyone asking for seconds. Perfect for any special occasions from Christmas dinner parties to New Year gatherings – get creative with this delicious recipe today and make sure this season is one of the best yet!

Tips for Making the BEST Eggnog Poke Cake

• Use room temperature ingredients when preparing the cake batter. This ensures that all ingredients are well incorporated, and results in a light and fluffy texture.
• Make sure you grease the cake pan properly to avoid sticking. You can also use parchment paper to line the bottom of the pan for easy removal.
• Poke your cake while the cake is still warm. This will allow the holes to be deep enough for maximum filling absorption.
• Make sure to space your holes evenly for consistent filling absorption.
• Pour the pudding over the cake slowly, allowing it to really get into the holes.
• Refrigerate your poke cake for at least 2 hours, or overnight, before topping with cool whip and serving so that the pudding can set up.
• Have fun decorating your poke cake! You can use festive sprinkles or add fresh fruit on top for a pop of colour.
• Serve your poke cake chilled for the best taste and texture.

About the Ingredients for Eggnog Poke Cake

Cake mix – I used a 375 gram cupcake mix (13.25 oz). Since these cake mix are continuously shrinking, you can adjust this recipe if needed by preparing according to the box and replacing the water/milk called for with room temperature egg nog. You can also use a basic homemade vanilla cake recipe and use egg nog in place of the milk.

Eggnog – You will need room temperature egg nog for preparing the cake, but cold egg nog for preparing the vanilla pudding mix. You will need quite a bit of egg nog, so I would recommend using store bought instead of going to the trouble of making homemade egg nog.

Eggs – Your eggs should be room temperature for best results.

Oil – Don’t waste butter here. This cake is very eggnog forward, you won’t taste the butter, and using oil results in a moist crumb that stays moist even after refrigerating.

Spices – The nutmeg and cinnamon in the cake mix, and as a garnish helps to amplify the eggnog flavour.

Pudding mix – I used two 102 g vanilla pudding mixes, which is just slightly larger than the American 3.4 oz mixes, but I know from past poke cakes where I was able to get American pudding mix, that two 3.4 oz mixes are perfect.

Cool whip – Another size issue here is with Cool whip. In Canada I have only ever been able to find 1 Liter tubs of cool whip, which is about 10 oz; a 1 cup difference in volume. I recommend using 8 oz instead of going up to 16 oz, you will still get a nice thick layer of whipped topping. You can also make your own homemade stabilised whip cream if you prefer.

Looking for More Eggnog Desserts?

Check out more of my favourite eggnog dessert recipes!

A delicious recipe for eggnog cupcakes that are topped with an amazing homemade eggnog buttercream frosting. This is a perfect festive treat!

Rich and creamy, these mini eggnog cheesecakes are full of festive flavour – the perfect addition to any Christmas dessert table.

This is the best eggnog latte recipe. Learn how to make your own fresh, homemade version of this yummy holiday drink!

How to Make Eggnog Poke Cake

Yields: 12 Servings | Prep time: 15 Minutes | Cook time: 30 Minutes

Ingredients:

• 13.25 oz (375 g) vanilla cake mix
• 5 cups (1.18 L) eggnog, divided
• 1/3 cup (80 ml) vegetable oil
• 3 large eggs, room temperature
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 – 3.4 oz (102 g) vanilla pudding mix
• 8 oz (1L) whipped topping

Directions:

Preheat oven to 350° Fahrenheit, and grease a 13”x 9” pan. Set aside.

Pour the cake mix, 1 cup eggnog (room temperature), and eggs into a large bowl, and mix until well combined. (Image 1 & 2)

Pour into pan and bake for 27-30 minutes, or until a toothpick inserted in centre comes out clean. (Image 3)

Use the handle of a wooden spoon to poke holes evenly across the cake, about 1 inch apart, being careful not to poke through to the bottom. (Image 4)

In a large bowl, mix together 4 cups cold eggnog and the pudding mix until thick and smooth.

Pour the pudding over the cake, making sure it gets down into the holes, then spread into an even layer. (Image 5)

Refrigerate the cake for 2 hours to set.

Spread the whipped topping over the top of the cake in an even layer, then sprinkle over with a light dusting of ground nutmeg. (Image 6)

Slice and serve. Cover and store in the refrigerator for up to 5 days.