Eggnog Poke Cake features a moist spice cake base infused with creamy eggnog custard, making it the perfect festive dessert for Christmas!
🤎 Why You'll Love This Cake
- Great way to mix up that holiday dessert table. No more of the same old fruit cake! This is the perfect way to make a unique Christmas dessert that still has that holiday theme.
- Super easy. Just bake a boxed cake, poke some holes, and pour a rich eggnog custard over the cake - so simple!
- Cost-effective. This cake is going to come in at around $10 for 16+ servings - not bad for a holiday dessert!
🧈 Ingredients & Variations
Spice Cake Base
- 15.25 oz boxed spice cake mix - This is the size of a standard box of cake mix; you can give or take about an ounce of mix without changing the recipe. If you can't find spice cake mix, yellow cake mix with about a tablespoon of pumpkin pie spice works too!
- 3 large eggs
- 1 stick butter - The butter will need to be at room temperature to make for easy blending.
- 1 cup eggnog - Instead of milk, we're using eggnog in the cake batter to make it super rich!
Eggnog Custard Filling
- 5.1 oz instant vanilla pudding mix - Very important that this is an instant pudding; your cake will not set if it's not. The flavor can vary though; something like cheesecake or white chocolate would be yummy, too!
- 3 cups eggnog
Topping
- 8 oz Cool Whip - This is a great, light topping for a really rich cake. Make sure to set your topping out to thaw an hour or two before you need to use it.
- 1 tablespoon cinnamon
🎄 If you love a festive recipe, you'll also love my No-Bake Pecan Pie Dip or Sausage Balls with Cream Cheese!
🍰 How to Make Eggnog Poke Cake
- MAKE SHEET CAKE. In a large mixing bowl, combine a box of spice cake mix, 3 large eggs, 1 stick of softened butter, and 1 cup of eggnog. Mix it all up until smooth, then pour the batter into a 9x13” baking pan coated with cooking spray.
- Bake the cake following the package directions. Once it’s done, let it cool for 30 minutes to an hour before moving on to the next step.
- POKE AND POUR. After the cake has cooled, take the end of a wooden spoon and poke holes all over the cake, about 1-2 inches apart, making sure the holes go all the way to the bottom of the pan.
- In a separate bowl, whisk together 3 cups of eggnog and a 5.1oz package of instant vanilla pudding mix. Pour this pudding mixture over the cake, focusing on filling the holes. Use the wooden spoon to help guide it in. (Pour quickly; this mixture gets thick fast!)
- SET AND FROST. Pop the cake in the fridge for about an hour to let everything set. Once it’s ready, spread whipped topping over the cake and sprinkle with a little ground cinnamon for that final touch.
🎥 Step-by-Step Recipe Video
❄️ Leftovers & Storage
STORAGE: You'll want to store this in the fridge. I recommend covering your cake with an airtight lid so different smells from your fridge make the cake taste funky.
FREEZING: I wouldn't freeze this one; the textures will change significantly in the freezer.
Get in the holiday spirit with more than just recipes! I have a great tutorial on how to make easy tulle bows and this fun way to make a homemade tree topper bow.
💡 More Useful Tips & Tricks
- Want to really give your cake a kick? Before baking, mix ¼ cup cinnamon whiskey (like Fireball) into the batter.
- If you're unsure whether or not your cake has baked through, insert a toothpick in the center after baking; if it comes out clean, you're ready to cool.
- Go slow when pouring the pudding mixture over the cake. You'll want to do about 1 cup at a time, making sure the mixture is soaked into the cake before pouring any more.
- When poking the holes in the cake, slightly twist the wooden spoon as you poke. This will keep the cake from sticking to the wooden spoon and make for nice, clean holes. (See the video above; I didn't twist in the first half, but did in the second half of poking holes. You can see the difference!)
More Poke Cake Recipes
I hope this recipe lands a permanent spot in your holiday cake rotation! If you make this one, I'd love to hear about it - tag me on social media (@lambertslately) or review/comment below.
Eggnog Poke Cake
Eggnog Poke Cake features a moist spice cake base infused with creamy eggnog custard, making it the perfect festive dessert for Christmas!
Affiliate links used in this recipe card.
Ingredients
Spice Cake Base
- 15.25 oz boxed spice cake mix (1 standard box)
- 3 large eggs
- 1 stick butter (room temperature)
- 1 cup eggnog
Eggnog Custard Filling
- 5.1 oz instant vanilla pudding mix
- 3 cups eggnog
Topping
- 8 oz whipped topping (thawed)
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, blend the box of spice cake mix, 3 large eggs, 1 stick of softened butter, and 1 cup of eggnog. Pour batter into a 9x13" baking pan sprayed with cooking spray.
- Bake cake according to package directions. Once baking is finished, allow cake to cool for 30 minutes to an hour before frosting.
- After cooling the cake, use the back of a wooden spoon to poke holes every 1-2" in the cake. Make sure to get to the bottom of the pan when poking the holes.
- Whisk together 3 cups of eggnog and 5.1oz instant vanilla pudding mix. Immediately pour this mixture over the cake with holes, gently guiding the mixture into the holes with the wooden spoon. (Pour quickly; this mixture gets thick fast!)
- Allow cake to set in the refrigerator for about an hour.
- Once set, frost the cake with the whipped topping and sprinkle with cinnamon.
Notes
- Want to really give your cake a kick? Before baking, mix ¼ cup cinnamon whiskey (like Fireball) into the batter.
- If you're unsure whether or not your cake has baked through, insert a toothpick in the center after baking; if it comes out clean, you're ready to cool.
- Go slow when pouring the pudding mixture over the cake. You'll want to do about 1 cup at a time, making sure the mixture is soaked into the cake before pouring any more.
-
When you’re poking holes in the cake, give the wooden spoon a little twist as you go. This simple move will keep the cake from sticking and leave you with nice, clean holes.
Nutrition Facts
Calories: 304kcalCarbohydrates: 38gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 84mgSodium: 337mgPotassium: 228mgFiber: 1gSugar: 28gVitamin A: 365IUVitamin C: 1mgCalcium: 130mgIron: 2mgTried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
