Eggnog Poke Cake Recipe

Introduction

Eggnog Poke Cake is a festive and creamy dessert that’s perfect for holiday gatherings. This moist vanilla cake soaked with spiced eggnog pudding and topped with whipped cream and warm spices offers a delightful twist on classic flavors.

Ingredients

• Cooking spray, for pan
• 1 box vanilla cake mix, plus ingredients called for on box
• 2 (5.1-oz) boxes instant vanilla pudding mix
• 2 1/2 cups eggnog
• 1/4 cup spiced rum
• 3 cups whipped topping, such as Cool Whip
• 1/2 teaspoon ground cinnamon
• Pinch nutmeg

Instructions

1. Step 1: Preheat your oven to 350ºF and grease and flour a 9″x13″ cake pan. Prepare the cake batter according to the instructions on the box. Pour the batter into the prepared pan and bake for 26 to 28 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
2. Step 2: While the cake cools, whisk together the instant vanilla pudding mixes, eggnog, and spiced rum in a small bowl until the mixture thickens. Set aside.
3. Step 3: Use the bottom of a wooden spoon to poke holes evenly all over the top of the cake. Pour the pudding mixture over the cake, allowing it to seep into the holes.
4. Step 4: Spread the whipped topping evenly over the pudding layer. Sprinkle ground cinnamon and a pinch of nutmeg on top for a festive finish. Slice and serve chilled or at room temperature.

Tips & Variations

• For a non-alcoholic version, omit the spiced rum and substitute with extra eggnog or a splash of vanilla extract.
• Use homemade whipped cream instead of store-bought topping for a fresher taste.
• Try sprinkling crushed gingerbread cookies or toasted nuts on top for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. The flavors improve as it sits, but it’s best enjoyed within a few days to maintain freshness. Reheat slices gently in the microwave for a few seconds if you prefer it warm, though it’s typically served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and pudding layers a day in advance. Assemble and add the whipped topping just before serving for the best texture.

What can I use if I don’t have spiced rum?

If you don’t have spiced rum, you can substitute with another flavored rum, bourbon, or simply increase the eggnog to keep the pudding mixture moist and flavorful.

Eggnog Poke Cake Recipe

---

★★★★★

5 from 73 reviews

• Author: Aiden
• Total Time: 43 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This Eggnog Poke Cake is a festive and delicious dessert perfect for holiday gatherings. It features a moist vanilla cake infused with creamy eggnog and spiced rum, layered with instant vanilla pudding, and topped with fluffy whipped topping and warm spices like cinnamon and nutmeg. The poke cake technique ensures every bite is rich and flavorful.

---

Ingredients

Scale 1x2x3x

For the Cake

• Cooking spray, for pan
• 1 box vanilla cake mix, plus ingredients called for on box (usually eggs, oil, and water)

For the Filling

• 2 (5.1-oz) boxes instant vanilla pudding mix
• 2 1/2 cups eggnog
• 1/4 cup spiced rum

For the Topping

• 3 cups whipped topping (such as Cool Whip)
• 1/2 tsp ground cinnamon
• Pinch of nutmeg

---

Instructions

1. Prepare the Cake: Preheat your oven to 350ºF. Grease and flour a 9″ x 13″ cake pan to prevent sticking. Prepare the vanilla cake mix according to the box instructions, which typically involve mixing the cake mix with eggs, oil, and water. Pour the batter evenly into the prepared pan. Bake for 26 to 28 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool for 10 minutes.
2. Make the Pudding Mixture: While the cake is baking, whisk together the instant vanilla pudding mixes, eggnog, and spiced rum in a small bowl. Stir until the mixture thickens. Set aside to keep ready for assembly.
3. Poke and Fill the Cake: Once the cake has cooled slightly, use the bottom of a wooden spoon to poke holes all over the cake’s surface. This allows the pudding mixture to seep into the cake layers, adding moistness and flavor. Pour the prepared pudding mixture evenly over the cake, filling the holes.
4. Add Topping and Spices: Spread the whipped topping evenly over the pudding layer, covering the entire cake surface. Sprinkle ground cinnamon and a pinch of nutmeg on top to add a warm, spiced flavor and festive touch.
5. Serve: Slice the cake into squares and serve. This cake is best enjoyed chilled to keep the pudding filling set and the whipped topping firm.

Notes

• You can substitute the spiced rum with vanilla extract or omit it for a non-alcoholic version.
• Ensure the cake is still slightly warm when poking to absorb the pudding better but not hot to avoid melting the pudding.
• For best results, refrigerate the cake for at least 1 hour before serving.
• If you prefer, homemade vanilla pudding can be used instead of instant pudding.
• This cake is a great make-ahead dessert for holiday parties.

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Eggnog poke cake, holiday dessert, vanilla cake, eggnog dessert, festive cake, spiced rum cake, instant pudding cake