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

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

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.
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.
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.
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.
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