Eggnog Poke Cake

Why You’ll Love It

A great make-ahead: This cake tastes even better the next day after the flavors have had time to meld. It’s one of the best poke cakes I’ve ever made.
Festive flavor: This holiday poke cake captures the essence of the holiday season with the rich, creamy taste of eggnog and a hint of spiced rum. It’s like indulging in your favorite holiday drink but in dessert form!
Easy to make: With a simple boxed cake mix and a few added ingredients, this recipe comes together quickly, making it perfect for both last-minute gatherings.
Moist and decadent: The poke cake method ensures every bite is incredibly moist and flavorful, thanks to the luscious pudding mixture that soaks into the cake.

Eggnog Poke Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

White cake mix: The foundation of this cake is a classic white or yellow cake mix.
Eggnog: This rich and creamy holiday favorite replaces the usual liquid in the cake mix, infusing the batter with a festive, spiced flavor.
Oil: Adds moisture and richness to the cake.
Instant vanilla pudding mix: This forms the base of the topping, offering a creamy texture that pairs well with the eggnog flavor.
Eggnog: Used again in the topping to reinforce the cake’s signature flavor and create a rich, velvety pudding.
Spiced rum: Adds a warm, boozy note that enhances the holiday feel of this delicious dessert. You can adjust the amount or omit it based on preference.
Whipped topping: Lightens the pudding mixture and gives the topping a fluffy, airy consistency. Cool Whip is great.
Ground cinnamon: Sprinkled on top, this spice adds warmth flavor.

How to Make Eggnog Poke Cake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Mix the cake batter: In a large mixing bowl, combine the cake mix, eggnog, oil, and eggs. Beat until the ingredients are thoroughly incorporated.
Bake the cake: Pour the batter into the prepared baking dish. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Poke holes in the cake: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface. Cool.
Prepare the pudding mixture: In a separate bowl, mix the pudding, eggnog, and rum until smooth and well combined. Pour the mixture evenly over the cake or pipe it directly into the holes.
Add the whipped topping: Spread the thawed whipped topping over the entire cake.

Substitutions and Variations

Eggnog: If you don’t have eggnog, substitute it with a mixture of Half & Half or whole milk and a dash of nutmeg and cinnamon (earthy warm spices) for a similar flavor.
Pudding mix: Take it to another level and use sweet eggnog pudding!
Cake: You could make this with homemade cake rather than vanilla cake mix.
Spiced rum: If you prefer a non-alcoholic version, you can replace the spiced rum with additional eggnog or a mix of vanilla and rum extracts.
Whipped topping: Substitute the store-bought whipped cream topping with homemade whipped cream for a fresher taste.
Spiced cake mix: For an extra layer of holiday flavor, use a spiced cake mix instead of white cake mix.
Add-ins: Fold in some mini chocolate chips, chopped nuts, or dried cranberries into the batter for added texture and flavor.
Frosting upgrade: Instead of using whipped topping, frost the cake with a cream cheese frosting flavored with a bit of eggnog and cinnamon.
Boozy glaze: Enhance the cake’s flavor by drizzling a rum or bourbon glaze over the cake before adding the whipped topping.
Nutmeg sprinkle: For a more pronounced spice, sprinkle freshly grated nutmeg over the whipped topping before serving.

Serving Suggestions

Appetizer: These festive deviled eggs are super tasty, as are my Christmas tree pastries.
Main: Make my succulent holiday roast chicken recipe and serve it with cheesy veggie casserole and candied sweet potatoes.
Dessert: End with a (large) slice of this easy poke cake and a scoop of ice cream!

How to Store Poke Cake

Store: Keep it in an airtight container in the refrigerator for up to 5 days.
Freezer: To freeze the eggnog cake, allow it to cool completely. Wrap the entire cake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. Store in an airtight container or a heavy-duty freezer bag. The cake can be frozen for up to 2-3 months.
Thaw: Remove the cake from the freezer and unwrap it. Allow it to thaw in the refrigerator overnight or at room temperature for a few hours.
Reheat: If you prefer to serve the cake warm, reheat individual slices in the microwave for 10 to 15 seconds or until just warmed through. Avoid reheating the entire cake, as the whipped topping may lose its texture.