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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/eggnog-poke-cake-recipe/