Eggnog Poke Cake

5 from 2 votes

Eggnog Poke Cake is made from a box mix, poked with holes, filled with a sweet eggnog pudding, and covered with whipped topping. So quick and easy to prepare, this delicious dessert has eggnog in both the cake batter and pudding mixture.

Prep Time10

Cook Time30

Chill Time4

Total Time4 40

Course: Dessert

Cuisine: American

Servings:

Calories: 304kcal

Author: Jennifer Fishkind

Ingredients

Cake

15.25 ounces box of white cake mix
1 cup eggnog
¾ cup salted sweet cream butter melted and cooled
3 large eggs at room temperature

Topping

3.4 ounces box of instant vanilla pudding mix
2 cups cold eggnog
8 ounces container of whipped topping thawed
½ teaspoon ground nutmeg optional garnish

Instructions

Preheat the oven to 350°F. Spray a 9x13 baking dish with Baker’s Joy or a generic version. Set it aside.
Add the cake mix, eggnog, melted butter, and eggs to a medium-sized mixing bowl. Using a handheld mixer on medium-high speed, mix for 1-1½ minutes or until well combined.
Evenly spread the cake batter in the prepared baking dish. Bake for 28-30 minutes or until a toothpick inserted comes away clean. Allow the cake to cool completely before using the end of a wooden spoon to poke holes in the cake 1 inch apart. Set it aside.
Add the pudding mix and cold eggnog to a medium-sized mixing bowl. Use either a whisk or a handheld mixer on medium speed to mix the pudding mix and eggnog until well incorporated and beginning to thicken.
Use an offset spatula to quickly and evenly spread the pudding mixture over the top of the cake. (Be sure to encourage the pudding mixture to drip into the holes in the cake)
Use an offset spatula to spread the thawed whipped topping over the pudding layer. Cover and chill in the refrigerator for 4 hours before sprinkling ground nutmeg and slice just before serving.

Notes

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 5 days.
To Freeze: You can also freeze the cake for up to 3 months. Allow the cake to thaw in the fridge overnight before serving.

Tips:

Be careful not to over bake your cake or it will turn out dry.
Make sure you use instant pudding mix and not the cook and serve kind.
Don’t make the pudding ahead of time or it will set up before the cake comes out of the oven and won’t fill your holes well.
To poke holes, I recommend using a large round wooden spoon handle or other similar sized object so that the holes are fairly big and the pudding has plenty of room to seep down in between. Be sure to poke right down to the bottom of the cake.
When spreading the pudding mixture, it’s important to work quickly because the longer the pudding sits, the thicker it will be.

Nutrition