This easy eggnog poke cake is a festive, make-ahead dessert that combines a boxed butter cake mix with instant pudding mixed with eggnog for rich holiday flavor in every bite.
A butter-golden cake mix makes a tender base, while a thick pudding layer—made by whisking instant vanilla pudding into eggnog—seeps into holes poked across the cake, creating a creamy layer beneath the whipped topping. After chilling, the cake is lightly spiced with cinnamon and nutmeg and ready to serve.
Poke cakes are ideal for the holidays because they’re low-effort and can be prepared ahead of time. Serve this at Christmas parties, family dinners, or any gathering that calls for an easy crowd-pleasing dessert.
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Shortcut Notes
- Boxed cake mix: Use a butter golden cake mix for a rich, buttery base without baking from scratch.
- Instant pudding layer: Two small boxes of instant vanilla pudding whisked with eggnog create a thick filling that sets nicely in the holes.
- Simple topping: Spread thawed Cool Whip over the chilled cake and finish with a dusting of cinnamon and nutmeg for an effortless finish.
Ingredient Breakdown
- Butter golden cake mix: Provides a soft, moist, buttery cake base.
- Eggnog: Replaces water and adds the signature holiday flavor to both the cake and pudding.
- Eggs: Add structure and richness to the batter.
- Melted butter: Gives deeper flavor and tender crumb compared with oil.
- Spices: Ground cinnamon and nutmeg enhance the eggnog flavor.
- Instant vanilla pudding mix: Mixed with eggnog to create the filling that soaks into the cake.
- Cool Whip: A light, easy topping; whipped cream can be substituted if preferred.
See the recipe card below for exact quantities and full instructions.
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the cake mix, eggnog, water, eggs, melted butter, and ground nutmeg. Mix on low until the dry ingredients are moistened, then beat on medium for 2 minutes. The batter will be thicker than usual because eggnog replaces the water called for on the box.
Pour the batter into the prepared dish and bake 26–31 minutes, or until a toothpick inserted in the center comes out clean. Because eggnog is richer than water, baking may take a few minutes longer than the box directions indicate.
Allow the cake to cool 15 minutes. Use a wide straw or the handle of a wooden spoon to poke holes about 1 inch apart across the surface. Make the holes wide enough for the pudding to fill them.
In a medium bowl, whisk the instant vanilla pudding mixes together with the eggnog for about 1 minute until slightly thickened but still pourable. Do not let the pudding fully set—if it becomes too thick it won’t seep into the holes. Pour it over the cake right away.
Pour a thin layer of the pudding onto the cake and gently press or smooth it so it seeps into the holes. Add the remaining pudding and spread evenly. Refrigerate at least 2 hours, until the pudding is fully set.
Once chilled, spread the whipped topping over the cake and keep it refrigerated until serving. Finish with a light dusting of ground cinnamon and nutmeg.
Substitutions
- Butter golden cake mix: Use yellow, vanilla, or spice cake mix for a different flavor profile.
- Vanilla pudding mix: French vanilla, white chocolate, or cheesecake-flavored pudding can be swapped in.
- Whipped topping: Replace with homemade whipped cream if you prefer a fresher topping.
Behind the Recipe
This recipe comes from a love of eggnog—if you keep a carton around for the holidays, it’s a delicious way to use it. The pudding component is especially addictive: whisked eggnog and instant vanilla pudding make a creamy treat you could almost eat on its own.
Did you make this recipe? If you try it, consider leaving a rating and review so others know how it turned out for you.
FAQ
Yes. It actually improves after a day in the refrigerator when the pudding fully sets and the flavors meld.
A poke cake is a sheet cake that’s baked, then poked with holes while warm so a liquid filling can be poured in and soak through, adding moisture and layered texture.
Yes—add about ¼ cup spiced rum to the pudding mixture for an adult-friendly variation.
📖 Recipe
Eggnog Poke Cake with Cake Mix
Equipment
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Mixing bowls
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Hand mixer
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9×13 baking dish
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Silicone spatula
Ingredients
Cake
- 1 (15.25 oz) box butter golden cake mix
- 1 cup eggnog
- ¼ cup water
- 3 large eggs
- 7 tablespoons melted butter
- ½ teaspoon ground nutmeg
Pudding Filling
- 2 (3.4-oz) boxes instant vanilla pudding mix
- 3½ cups eggnog
Topping
- 1 (8-oz) tub Cool Whip whipped topping thawed
- Ground nutmeg for sprinkling
- Ground cinnamon for sprinkling
Instructions
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Preheat: Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
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Mix the cake batter: In a large bowl, mix the cake mix, eggnog, water, eggs, melted butter, and nutmeg with a hand mixer on low until moistened; then beat on medium for 2 minutes.
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Bake the cake: Pour batter into the prepared dish and bake 26–31 minutes or until a toothpick comes out clean.
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Poke holes: Cool 15 minutes, then poke holes about 1 inch apart using a wide straw or wooden spoon handle.
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Make the pudding: Whisk instant vanilla pudding mixes with eggnog about 1 minute until slightly thickened but still pourable. Pour over cake immediately so it seeps into the holes.
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Spread the pudding: Smooth a thin layer into the holes, then add the rest and spread evenly. Refrigerate at least 2 hours until set.
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Add whipped topping: Spread Cool Whip over the chilled cake, keep refrigerated, and sprinkle cinnamon and nutmeg before serving.
Notes
Freezing: Smooth plastic wrap against the whipped topping to reduce ice crystals, wrap the pan tightly in foil, and freeze up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Holiday Desserts
Looking for more holiday recipes? Try these:
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Baked Pumpkin Custard
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Snickerdoodle Cookie Bars with Cookie Mix
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3-Ingredient Peanut Butter Blossoms
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Chocolate Velveeta Cheese Fudge with Pecans
