Dessert

Eggnog Poke Cake Recipe

ByThomas Greene December 4, 2025December 4, 2025

Introduction

Eggnog Poke Cake is a festive and moist dessert that combines the warm flavors of cinnamon, nutmeg, and creamy eggnog. This cake is perfect for holiday gatherings or any time you want a comforting treat with a seasonal twist.

A square piece of light beige sponge cake with a soft, slightly porous texture sits on a white plate. This cake has two visible thick layers on top: first, a glossy pale yellow custard layer that slightly drips over the sides, followed by a thick, smooth white whipped topping sprinkled with small brown spice flakes, likely cinnamon or nutmeg. The plate is placed on a white marbled surface, with cinnamon sticks and nutmeg in the blurred background, along with two more similar cake pieces and glasses filled with a pale yellow creamy drink. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25 ounce) box of vanilla cake mix
½ teaspoon cinnamon
½ teaspoon ground nutmeg
4 cups eggnog (divided)
⅓ cup canola or vegetable oil
3 large eggs
2 (3.4 ounce) boxes of instant vanilla pudding mix
1 (8 ounce) tub of whipped topping (thawed)

Instructions

Step 1: Preheat the oven to 350 degrees F. Spray a 9×13 inch cake pan with baking spray and set aside.
Step 2: Whisk together the cake mix, cinnamon, and nutmeg in a large mixing bowl until well combined. Add 1 cup of eggnog, oil, and eggs and beat until smooth.
Step 3: Pour the cake batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool to room temperature.
Step 4: Use the rounded handle of a wooden spoon to poke holes about 1 inch apart across the cake’s surface.
Step 5: In a large bowl, whisk the remaining 3 cups of eggnog and the instant vanilla pudding mix until thickened.
Step 6: Pour the pudding mixture evenly over the cake, spreading it and pressing it gently into the holes.
Step 7: Top the cake with the thawed whipped topping and refrigerate for at least two hours to allow flavors to meld.
Step 8: Before serving, optionally garnish with a light sprinkle of cinnamon or ground nutmeg.

Tips & Variations

For a boozy twist, add 2-3 tablespoons of rum or bourbon to the pudding mixture before spreading it on the cake.
Use low-fat eggnog for a lighter version, though the cake will be less rich.
Swap whipped topping for fresh whipped cream for extra freshness and flavor.
Let the cake chill overnight for even better flavor absorption.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat is not recommended as the pudding topping is best enjoyed chilled and creamy.

How to Serve

The image shows a close-up of a three-layer square piece of cake held by a white spatula, set against a white marbled surface. The bottom layer is a light brown sponge cake with a soft, porous texture and small visible holes. Above that is a thick, smooth, bright yellow custard layer with a creamy look. The top layer is a fluffy white whipped cream layer, evenly spread and slightly textured with small brown specks sprinkled on top. In the background, blurred, are more similar cake squares and cinnamon sticks in a glass jar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade eggnog instead of store-bought?

Yes, homemade eggnog works perfectly and adds a fresh, rich flavor to the cake.

What can I substitute for the instant pudding mix?

If you don’t have instant pudding mix, you can make a homemade custard or pastry cream, but keep in mind it will require cooking and longer preparation time.