Eggnog Poke Cake Recipe

Introduction

Eggnog Poke Cake is a festive and moist dessert that perfectly captures the flavors of the holiday season. This easy-to-make cake is infused with eggnog and warm spices, then filled with creamy vanilla pudding for a delightful treat everyone will love.

Ingredients

• 1 (15.25 ounce) box of vanilla cake mix
• ½ teaspoon cinnamon
• ½ teaspoon ground nutmeg
• 4 cups eggnog (divided)
• ⅓ cup canola or vegetable oil
• 3 large eggs
• 2 (3.4 ounce) boxes of instant vanilla pudding mix
• 1 (8 ounce) tub of whipped topping (thawed)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Spray a 9×13 inch cake pan with baking spray and set aside.
2. Step 2: In a large mixing bowl, whisk together the cake mix, cinnamon, and nutmeg until well combined. Add 1 cup of eggnog, oil, and eggs, then beat until smooth.
3. Step 3: Pour the cake batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool to room temperature.
4. Step 4: Using the rounded handle of a wooden spoon, poke rows of holes about 1 inch apart over the surface of the cake.
5. Step 5: Whisk the remaining 3 cups of eggnog with the instant vanilla pudding mix in a large bowl until the mixture thickens.
6. Step 6: Pour the pudding mixture over the cake, spreading it evenly and pressing it gently into the holes.
7. Step 7: Top the cake with the thawed whipped topping, spreading it into an even layer.
8. Step 8: Refrigerate the cake for at least two hours to allow the flavors to meld. Before serving, garnish with a light sprinkling of cinnamon or ground nutmeg if desired.

Tips & Variations

• For extra richness, use homemade eggnog or a high-quality store-bought version.
• Try adding a splash of rum or bourbon to the pudding mixture for an adult twist.
• Top with crushed nuts or holiday sprinkles for added texture and festive flair.

Storage

Store the cake covered in the refrigerator for up to 3 days. This dessert is best served chilled, so make sure to keep it refrigerated. If needed, let it sit at room temperature for 10-15 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of cake mix?

Yes, a homemade vanilla cake works well, but be sure it’s sturdy enough to hold the pudding and that it’s cooled completely before poking the holes.

What can I substitute for whipped topping?

You can use homemade whipped cream or a dairy-free whipped topping if you prefer. Just make sure it’s spread evenly over the pudding layer.

Eggnog Poke Cake Recipe

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4.8 from 99 reviews

This festive Eggnog Poke Cake combines the rich flavors of vanilla cake infused with warm cinnamon and nutmeg, soaked in creamy eggnog and topped with a luscious vanilla pudding layer and whipped topping. Perfect for holiday gatherings, this moist and flavorful dessert will delight eggnog lovers and cake enthusiasts alike.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 (15.25 ounce) box of vanilla cake mix
• ½ teaspoon cinnamon
• ½ teaspoon ground nutmeg
• 1 cup eggnog (divided from total)
• ⅓ cup canola or vegetable oil
• 3 large eggs

Pudding and Topping

• 3 cups eggnog (divided from total)
• 2 (3.4 ounce) boxes of instant vanilla pudding mix
• 1 (8 ounce) tub of whipped topping (thawed)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a 9×13 inch cake pan with baking spray to ensure easy removal of the cake.
2. Mix Cake Batter: In a large mixing bowl, whisk together the vanilla cake mix, cinnamon, and ground nutmeg until uniformly combined. Add 1 cup of eggnog, canola or vegetable oil, and the eggs. Beat the mixture until smooth and well incorporated.
3. Bake the Cake: Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Once baked, allow the cake to cool completely to room temperature.
4. Poke Cake Surface: Using the rounded handle of a wooden spoon, gently poke holes across the surface of the cooled cake about 1 inch apart to allow the pudding mixture to soak in.
5. Prepare Pudding Mixture: In a large bowl, whisk the remaining 3 cups of eggnog together with the two boxes of instant vanilla pudding mix. Whisk until the mixture thickens to a creamy consistency.
6. Soak Cake with Pudding: Pour the thickened pudding mixture evenly over the surface of the cake. Using a spatula, spread it into an even layer and press it gently into the holes you created earlier.
7. Add Whipped Topping: Spread the thawed whipped topping evenly over the pudding-covered cake, creating a smooth top layer.
8. Chill and Serve: Refrigerate the cake for at least two hours to allow the flavors to meld and the cake to set. Before serving, garnish with a light sprinkling of cinnamon or ground nutmeg for an extra festive touch.

Notes

• Ensure the cake is completely cooled before poking and adding the pudding to prevent it from becoming too soggy.
• You can substitute canned coconut milk or almond milk eggnog for a dairy-free version, though texture and flavor may vary.
• For added texture, sprinkle some toasted pecans or nutmeg on top before serving.
• Use a light hand when poking holes to avoid breaking the cake entirely.
• Leftovers should be refrigerated and consumed within 3 days for optimal freshness.

Keywords: eggnog poke cake, holiday cake, vanilla cake, festive desserts, pudding cake, Christmas dessert, easy poke cake recipe