Creamy Eggnog Poke Cake Recipe for Holiday Gatherings

Eggnog Poke Cake begins with a spiced cake mix and soaks up a creamy eggnog pudding custard for an easy, festive holiday dessert that’s sure to please a crowd.

Eggnog is a classic holiday flavor — creamy, warmly spiced, and instantly nostalgic. This Eggnog Poke Cake captures those festive notes in a simple, make-ahead dessert. A boxed spice cake mixes with eggnog for the batter, then a quick instant-pudding custard made with eggnog soaks into holes poked in the cake. Top it with whipped topping and a dusting of cinnamon for an easy centerpiece for any holiday table.

This version uses instant pudding whisked with eggnog to create a custard-like filling rather than the more common condensed milk method. The result is rich, creamy, and unmistakably eggnog-y without being fussy. It’s an approachable recipe that feeds a crowd and travels well for potlucks or family gatherings.

Why You’ll Love This Cake

• A festive change-up for holiday dessert tables. It offers classic Christmas flavors without the same old options.
• Simple to prepare. Bake a boxed spice cake, poke holes, pour on the custard, chill, and top with whipped topping.
• Budget-friendly and crowd-pleasing. Makes roughly 16 generous servings and is easy on the wallet.

Ingredients & Variations

Spice Cake Base

• 15.25 oz boxed spice cake mix — a standard box; 13–16 oz works. If unavailable, use yellow cake mix plus 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg).
• 3 large eggs — room temperature for best texture.
• 1 stick (½ cup) butter — softened; oil may be substituted 1:1 for a lighter crumb.
• 1 cup eggnog — full-fat for richest flavor, reduced-fat or homemade eggnog also work.

Eggnog Custard Filling

• 5.1 oz instant vanilla pudding mix — instant, not cook-and-serve. Optional swaps: cheesecake or white chocolate instant pudding. For boozy flavor, add 1–2 tbsp spiced rum or a splash of rum extract.
• 3 cups eggnog — whisked with the pudding mix. For a lighter filling, use 2 cups eggnog + 1 cup whole milk.

Topping

• 8 oz whipped topping — thawed Cool Whip or freshly whipped cream (2 cups heavy cream + 2 tbsp powdered sugar) if serving right away.
• 1 tablespoon ground cinnamon — or cinnamon mixed with a little nutmeg for extra eggnog character.

How to Make Eggnog Poke Cake

1. Preheat oven to 350°F. Lightly grease a 9×13″ baking pan. Note: glass pans may require a few extra minutes to bake.
2. Mix the cake batter. In a large bowl, combine the spice cake mix, 3 large eggs, 1 stick softened butter, and 1 cup eggnog. Beat on medium for about 2 minutes until smooth. Pour into the prepared pan and spread evenly.
3. Bake following package directions (typically 26–30 minutes) until a toothpick inserted in the center comes out clean. Let the cake cool for 30–60 minutes; it should be slightly warm, not hot, before poking.
4. Poke holes. Use the handle of a wooden spoon to poke holes about every 1–2 inches, pressing all the way to the bottom. Wipe the handle occasionally for neat holes.
5. Make the custard. Whisk the instant vanilla pudding mix with 3 cups cold eggnog for about 2 minutes until it begins to thicken. Pour the mixture immediately and evenly over the cake, nudging it into the holes so it soaks in. The instant pudding sets quickly, so work fast.
6. Chill. Cover and refrigerate for at least 1 hour, or up to overnight, to allow the custard to set and flavor to meld.
7. Finish and serve. Spread 8 oz thawed whipped topping evenly over the chilled cake and sprinkle with 1 tablespoon ground cinnamon (or cinnamon + nutmeg). Slice and serve cold.

Leslie’s Helpful Tips & Tricks

• Boozy option: Mix ¼ cup cinnamon whiskey into the batter before baking or add 1–2 tbsp spiced rum to the custard for an adult version.
• To check doneness: Insert a toothpick in the center; if it comes out clean, the cake is done.
• Cleaner holes: Slightly twist the spoon while poking to prevent the cake from sticking to the handle and to leave tidy channels for the custard.
• Pour slowly: Pour the pudding mixture a cup at a time, encouraging it into the holes so the cake soaks evenly.
• Storage: Keep refrigerated in an airtight container for 3–4 days. Avoid freezing; freezing changes the texture.
• Yield: Makes about 16 generous slices or up to 20 smaller squares for parties.

FAQs

Was this eggnog poke cake on your holiday table? Tell how it turned out in the comments and consider leaving a rating if your family enjoyed it.