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This Eggnog Poke Cake is a must-try dessert for the holiday season, blending the classic flavors of eggnog with the comfort of cake. Its moist, creamy eggnog pudding layer and fluffy topping make it the perfect sweet indulgence to spread festive cheer and satisfy your cravings during the winter festivities.
Why We Love This Eggnog Cake Recipe!
- Quick Preparation: This eggnog poke cake is easy and quick to make, perfect for busy schedules.
- Make-Ahead Option: Prepare it in advance and refrigerate for a convenient dessert that’s ready to serve.
- Festive Delight: Its rich eggnog flavor adds a festive touch to any occasion, making it a crowd-pleaser. It is especially wonderful for Christmas, New Year’s Eve, and winter celebrations.
The holiday season brings families together like no other time of the year, and what better way to celebrate those cherished moments than with a slice of eggnog poke cake. Gathering around the table to enjoy this creamy treat can spark conversations about cherished memories, creating a warm and festive atmosphere.
Every bite carries the essence of holiday gatherings. It’s a reminder of laughter, stories, and the joy of being surrounded by loved ones. As you savor this delightful dessert, you’re not just enjoying a treat; you’re savoring the sweetness of family and the spirit of the season.
How To Make Eggnog Poke Cake Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep Pan & Prepare Eggnog Poke Cake Batter
Let’s whip up this delicious eggnog poke cake! First, preheat your oven to 350℉, and don’t forget to give your 9×13-inch cake pan a good spritz with baking spray. Set it aside while we work our magic.
Now, grab a roomy mixing bowl or your trusty stand mixer. In there, whisk together the cake mix, some cinnamon, and nutmeg until they become best buddies.
Then, pour in 1 cup of eggnog, oil, and eggs. Beat this merry crew until they’re all well-acquainted.
Step 2 | Bake Cake & Let Cool
Pour batter into your prepped cake pan and pop it into the oven. Let it bake for about 20-25 minutes or until a wooden pick inserted in the center comes out mostly clean.
Once done, allow the warm cake to cool down to room temperature.
Step 3 | Prepare Eggnog Pudding
Now, let’s make some creamy magic. In a bowl, whisk together the remaining 3 cups of eggnog and your vanilla pudding mixture. Keep whisking until it thickens up nicely.
Step 4 | Poke Holes in Cake and Add Pudding
Here comes the fun part! Take that cake and give it some love by poking holes about an inch apart all over its surface. You can use the round handle of a wooden spoon or a big smoothie straw for this.
Now, pour that luscious pudding over the cake, making sure it gets down into those inviting holes.
Step 5 | Top with Whipped Topping and Garnish
To finish off our masterpiece, top the cake with a fluffy layer of whipped topping.
Now, be patient and pop it into the fridge for at least two hours to let all those wonderful flavors mingle and dance together.
When it’s time to serve, you can sprinkle a little extra joy on top with a dusting of cinnamon or ground nutmeg if you’d like.
Enjoy your delicious eggnog poke cake!
- Pudding: Be sure to use instant pudding mix, not cook-and-serve kind.
- Use cold eggnog when making the pudding layer. This will help the pudding thicken quickly.
- Proper Poking: Create evenly spaced holes in the cake, aiming for approximately one-inch intervals. If they’re too close, it may weaken the cake’s structure, while if they are too far apart, you won’t ensure that delicious pudding seeps into every bite. Also, don’t poke the holes to the bottom. Go about halfway down into the cake.
Variations and Substitutions
You can make a homemade eggnog if you don’t have any on hand or if it is out of season. A mixture of milk, cream, sugar, and a pinch of nutmeg or cinnamon will also mimic the flavor. You could also pick up eggnog creamer as a substitute.
Yes, you can make a homemade cake from scratch instead of using a cake mix. However, ensure that the homemade cake is of a similar size and consistency as the mix to maintain the desired texture.
To prevent the cake from becoming overly soggy, ensure that the pudding mixture is adequately thickened before pouring it over the cake. Also, avoid poking the holes too deeply, as this can lead to the mixture going to the bottom of your pan.
Storage: This Eggnog Cake needs to be kept in the refrigerator when not serving. You can store leftover cake covered with plastic wrap or foil or in an airtight container, in the refrigerator for up to 5 days.
Freeze: This can be frozen for up to two months. I don’t really recommend it as it may change the pudding consistency.
What to Serve with Eggnog Poke Cake
Eggnog poke cake is a great dessert on its own, but if you want to kick it up a notch, try pairing it with some tasty extras. Here are some suggestions:
- Whipped Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream alongside the cake adds a creamy contrast and extra indulgence.
- Fresh Berries: A side of fresh berries, such as strawberries, raspberries, or blueberries, provides a refreshing, fruity balance to the richness of the cake.
- Hot Beverages: Pairing eggnog poke cake with hot beverages like coffee, tea, a biscoff latte, or hot chocolate is a classic choice, especially during the winter months. The warmth of the drink complements the dessert’s cozy flavors.
- Eggnog: For an ultimate eggnog experience, serve the cake with a glass of chilled eggnog. We especially love to serve ours in a Christmas Vacation Moose Glass.
Other Poke Cake Recipes
- Black Forest Poke Cake
- Hot Chocolate Poke Cake
- Coconut CreamPoke Cake
- Snickers Poke Cake
- Oreo Brownie Poke Cake
Eggnog Poke Cake Recipe
- 1 box vanilla cake mix, 15.25 ounces
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 4 cups eggnog, divided
- 3 large eggs
- 2 boxes instant vanilla pudding, (3.4 ounce)
- 8 ounces frozen whipped topping, thawed
- Preheat the oven to 350℉. Spray a 9×13-inch cake pan with baking spray and set aside.
- In a large mixing bowl or bowl of a stand mixer, whisk together the cake mix, cinnamon, and nutmeg until well combined. Add 1 cup of eggnog, oil, and eggs and beat until well combined.
- Next, pour the cake batter into the prepared cake pan and bake for 20-25 minutes or until a wooden pick inserted into the center comes out mostly clean. Allow the cake to cool to room temperature.
- Poke holes in rows about 1 inch apart over the surface of the cake, using the rounded handle of a wooden spoon or a large smoothie straw.
- In a large bowl, whisk the remaining 3 cups of eggnog and vanilla pudding mixture until it thickens.
- Once thickened, pour the pudding over the cake and spread evenly over the cake gently pressing it down into the holes as you go.
- Top the cake with whipped topping and refrigerate for at least two hours to allow the flavors to meld.
- Garnish with a dusting of cinnamon or ground nutmeg before serving if desired.
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.