Eggnog Poke Cake Recipe

A slice of eggnog poke cake with a cinnamon stick garnish.

4.80 from 5 votes

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.

Author: Nikki Lee

Servings: servings

Prep Time 10

Cook Time 20

Chill Time 2

Total Time 2 30

Equipment

9 X 13 Baking Pan

Ingredients

▢ 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

Instructions

Preheat the oven to 350℉. Spray a 9x13-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.

Nutrition

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