Eggnog Poke Cake starts with a spiced cake mix and soaks up a creamy eggnog pudding custard for a holiday dessert that's easy, festive, and crowd-pleasing.
Nothing says Christmas quite like eggnog. I've loved it since I was little - creamy, spicy, and just festive enough to make the season feel special.
This Eggnog Poke Cake takes all that holiday flavor and turns it into the perfect festive dessert. You start with a boxed spice cake mix, add a custardy eggnog filling, and finish with fluffy whipped topping.
Unlike other versions that use condensed milk, this poke cake has a creamy custard filling made with eggnog pudding - a unique twist that sets it apart. It's every bit as easy as my Banana Pudding Poke Cake or Boston Cream Poke Cake.
I love serving it alongside simple party bites like Sausage Balls with Cream Cheese or Pecan Pie Cheesecake Dip. It's make-ahead friendly, feeds a crowd, and always disappears fast.
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 a standard-sized box size; anywhere from 13-16 oz of mix will work. If you can't find spice cake, use yellow cake mix + 1 tablespoon pumpkin pie spice (or 2 teaspoon cinnamon + ½ teaspoon nutmeg) for a similar flavor.
- 3 large eggs - Room temperature eggs mix more evenly and help the cake rise.
- 1 stick (½ cup) butter - Use softened butter so it blends smoothly into the batter. Oil can be substituted 1:1 for a lighter crumb.
- 1 cup eggnog - Instead of milk/water called for on the box, we're using eggnog to make it super rich! Full-fat eggnog gives the most flavor, but reduced-fat also works.
Eggnog Custard Filling
- 5.1 oz instant vanilla pudding mix - Must be instant pudding (cook-and-serve won't set). Swap in cheesecake or white chocolate pudding for a different twist. Want a boozy kick? Add 1-2 tablespoons spiced rum or a splash of rum extract.
- 3 cups eggnog - Whisked with pudding to make a custard-like filling. For a lighter version, try 2 cups eggnog + 1 cup whole milk.
Topping
- 8 oz Cool Whip - Thawed before using. You can also use homemade whipped cream (2 cups heavy cream + 2 tablespoon powdered sugar) if serving immediately.
- 1 tablespoon ground cinnamon - For a spiced finish. Mix with a little nutmeg if you like that traditional eggnog flavor.
How to Make Eggnog Poke Cake
- Preheat oven to 350°F. Lightly grease or spray a 9×13" baking pan.
- Tip: glass pans may bake a few minutes slower than metal ones.
- Mix the cake batter. In a large bowl, combine 1 box (15.25 oz) spice cake mix, 3 large eggs, 1 stick (½ cup) softened butter, and 1 cup eggnog. Beat with a hand or stand mixer on medium speed for 2 minutes until smooth. Pour into the prepared pan and spread evenly.
- Bake according to the cake mix package directions (usually 26-30 minutes), until a toothpick inserted in the center comes out clean. Cool for 30-60 minutes.
- Tip: don't rush this step - the cake should be just slightly warm before poking, or the pudding will turn gummy.
- Poke holes. Using the handle of a wooden spoon, poke holes about every 1-2 inches across the cake, pressing all the way to the bottom. Wipe the spoon handle occasionally to keep holes neat & clean.
- Mix the custard. In a medium bowl, whisk together 1 box (5.1 oz) instant vanilla pudding mix and 3 cups cold eggnog for about 2 minutes until slightly thickened. Immediately pour evenly over the cake, gently nudging it into the holes with a spatula or the spoon handle.
- Tip: the instant pudding sets quickly, so whisk and pour as quickly as possible.
- Chill. Cover and refrigerate the cake for at least 1 hour (or up to overnight) to let the custard fully set.
- Finish. Spread 1 tub (8 oz) thawed Cool Whip evenly over the cake and sprinkle with 1 tablespoon ground cinnamon (or cinnamon + nutmeg for extra eggnog flavor). Slice into squares and serve cold.
Step-by-Step Video Tutorial
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 deco mesh tree topper tutorial.
Leslie's Helpful 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.
- 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!)
- Go slow when pouring the custard 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.
- 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. Enjoy your poke cake within 3-4 days of making it.
- FREEZING: I wouldn't freeze this one; the textures will change significantly in the freezer.
- YIELD: This recipe makes about 16 generous slices. For parties or potlucks, you can cut it into 20 smaller squares to serve more people.
FAQs
Was this eggnog poke cake on your holiday table? Tell me how it turned out in the comments and don't forget to leave a ⭐⭐⭐⭐⭐ rating if your family loved it!
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!
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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
- Boozy twist: Add 1-2 tablespoon spiced rum or ¼ cup cinnamon whiskey (like Fireball) to the batter for extra holiday flair. Rum extract works if you want the flavor without alcohol.
- Poking tips: Use a wooden spoon handle, twisting slightly as you poke to keep holes neat and open for the custard.
- Pudding trick: Mix and pour quickly - instant pudding thickens fast. If it sets up, whisk in 2-3 tablespoon cold eggnog to loosen.
- Serving size: Makes 16 generous slices or up to 20 smaller squares for a party tray.
- Chilling: Refrigerate at least 1 hour before serving; 4 hours or overnight gives the best custard set.
- Storage: Cover and refrigerate for up to 3-4 days. Avoid freezing (the texture changes).
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: 2mg
Tried 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.
My jeans are daring me to make this yummy cake and my willpower is saying, "go for it!"
I love eggnog, too! So, this cake is on my must make SOON list! Thanks for sharing at Party in Your PJs link party!
It sounds delicious! Thanks for sharing at Sew It Cook It Craft It. You're one of my features today!
Thanks so much for your feature!
Grab the last bit of eggnog before the store stopped carrying it and wanted it so desperately to use it for something new my mother made a different type of cake we all loved