Alright, Let’s Talk About This Eggnog Poke Cake
I’ll be honest: Eggnog Poke Cake was not something I grew up with. In my family, it was always cookies—mainly the kind that come with a thick layer of neon icing. But the first time I brought this cake to a holiday potluck, it was gone before I even finished my glass of mulled wine. I think my friend Jen might’ve stashed a slab in her purse (she’s cunning that way). I’m not saying this cake will win over your in-laws, but it won’t hurt either. Plus, it’s ridiculously easy, which—let’s face it—is a blessing during the chaos of December. Or any Tuesday, really.
Why You’ll Love This (Or Why I Keep Making It)
I make this when I want something festive but don’t have the energy (or patience) to wait for bread to rise or fudge to set. My family goes a little wild for this cake—probably because it’s so moist and tastes like holiday cheer in cake form! Sometimes I’ll bake it right before guests arrive, and the kitchen smells bonkers good. Or, if I’m honest, I just want an excuse to buy a carton of eggnog before December. (Confession: I tried making it with almond nog once, but it was kind of a train wreck. Lesson learned, just use the “real” stuff or at least a creamy substitute.)
Ingredients (You Really Don’t Need Much)
- 1 box yellow or white cake mix (Grandma insisted on Duncan Hines, but really any will do)
- 3 eggs (or two if you run out, it’ll be fine… probably)
- 1 cup store-bought eggnog (the richer, the better; in a pinch, milk works, but it’s not the same)
- Half a cup oil (I use vegetable, or even melted butter on Sundays when I’m feeling fancy)
- 1/2 teaspoon nutmeg (fresh grated is chefy, but use ground and nobody will notice)
- One small box instant vanilla pudding mix (sometimes I swap for French vanilla, and it’s lovely)
- 2 cups whipped topping (Cool Whip for me, though homemade whipped cream is technically better—it just never gets that thick for me!)
- 1/2 cup extra eggnog, for the pudding poke layer
- A good dusting of cinnamon for on top (totally optional, but highly recommended by my niece)
Directions: Let’s Bungle Through This Together
- Preheat your oven to 350°F (about 175°C). Butter a 9×13 inch pan, or just use spray. (I forget sometimes—turns out cake sticks either way, so go wild.)
- Mix the cake: Dump the cake mix, eggs, oil, eggnog, and nutmeg into a bowl. Stir, whisk, or beat—whatever you’ve got. Get it mostly lump-free, but don’t stress.
- Bake for about 27 minutes, or until it smells like a bakery in here and a toothpick comes out mostly clean (if there’s a few crumbs that’s fine).
- Cool it down: Let cake cool for 15-20 minutes; it doesn’t have to be stone cold. (This is when I sneak a corner, for quality control.)
- Poke! Use the handle of a wooden spoon, a chopstick, whatever—poke holes all over the cake, about an inch apart. If you make more, no one judges. Actually, it gets more saucy!
- Make the pudding: Whisk the pudding mix with 1/2 cup eggnog and 1 1/2 cups cold milk in a bowl. It’ll thicken after a couple minutes.
- Spoon & spread: Dollop pudding all over the cake. Spread it so it seeps in the poked holes. At this stage, it looks a mess. It always does; do not panic.
- Topping time: Spread whipped topping over the cooled, pudding-soaked cake. Dust some cinnamon or nutmeg on top, even if you think it’s too much. (It isn’t.)
- Chill for a bit—at least 2 hours. Longer is better for maximum deliciousness. (I think this cake gets better the next day, actually.)
Notes: Real Talk form My Kitchen
- I once used chocolate cake mix—don’t! It tastes weirdly spicy rather than festive.
- If you forget to chill the cake before serving, it’s a bit runny; but still tastes fine (it just won’t slice pretty for Instagram, if you care about that sort of thing).
- Store-bought whipped topping holds up longer than fresh. I learned the messy, melty way.
- I borrow vanilla pudding cups in a pinch and just mash them in. No one’s called me out yet.
Stuff I’ve Tried: Variations Worth (and Not Worth) Repeating
- Swap in spiced rum in the pudding for an adults-only cake. Just a splash, mind you.
- Add a pinch of ground ginger to the cake batter—cool, if you like it extra spicy.
- Tried almond nog, but as I said, it got weirdly gummy. Maybe I did something wrong?
- Mini cupcakes version: fun, but I lost patience poking all those tiny holes. Wouldn’t recommend unless you have a helper with tiny hands. Or just a lot of patience.
If You Don’t Have the “Right” Equipment
The fancy pokey tool? I use a chopstick, or sometimes a metal straw. If all else fails, just stab at it with a fork like you’re tenderizing meat—it still works. Don’t overthink it. As for mixers: I sometimes mix by hand if I can’t be bothered dragging the mixer out. Just takes a bit more muscle.
How I Store It (for the 12 Seconds It Lasts)
Cake keeps in the fridge, covered, for up to 4 days (theoretically). But honestly, in my house it never lasts more than a day! If you want to freeze leftovers, slice first and wrap well, but I did this once and it gets a bit soggy on thawing. Oh well.
How We Serve This (The Fun Part)
I usually slice into generous squares and dust with a bit more cinnamon. For Christmas brunch, I set out a pitcher of extra eggnog alongside it. (My uncle likes his cake with eggnog poured over. Go for it if you dare!) Sometimes we do it warm from the fridge, other times almost frozen—it’s good either way.
Things I Wouldn’t Rush (Learned the Hard Way)
- Let the pudding thicken a bit before spreading it on the cake; otherwise you get a lake at the bottom. I once ignored this, and the cake slid across the platter. Oops.
- Don’t skip poking enough holes. The more places for the pudding to sneak in, the better.
- Give it time to chill. I rushed once because my kids stared at me like I’d hidden the car keys; it tasted fine, but sort of collapsed.
FAQ (Because Folks Always Ask…)
Q: Can I make this with homemade eggnog?
A: Totally, if you’ve got the energy (kudos!). I’m usually a lazy bones and buy a good brand, like the one Bon Appétit recommends here. Just make sure it’s not too thin—creamier = better.
Q: Is this really sweet?
A: Yup! It’s a dessert. But if that worries you, cut back on the pudding part, or use unsweetened whipped cream. Or just eat a smaller slice. (Said no one ever…)
Q: Can I make this in advance?
A: Actually, yes—and I think it tastes better the next day, so it’s perfect for prepping ahead. Just don’t add the whipped topping until you’re about to serve, unless you like it a bit melty.
Q: Any recs for kids?
A: My kids are obsessed with the cake part. For extra fun, we’ve done red and green sprinkles (yes, it’s tacky, but it gets laughs). If you want more family baking ideas, the folks over at Simply Recipes always have good holiday bakes.
Q: What if I forget the nutmeg?
A: No panic. You’ll miss a bit of that classic eggnog taste, but honestly the cake still turns out tasty. I’ve done it; nobody noticed.
So there you go. Eggnog Poke Cake, from my kitchen to yours (via a slight detour to Jen’s holiday party). If you try it, let me know how it turns out—unless you hate it, in which case, maybe just tell your cat. Happy baking!
Ingredients
- 1 box yellow cake mix
- 1 cup eggnog
- 3 large eggs
- 1/3 cup vegetable oil
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups eggnog (for pudding)
- 1/2 teaspoon ground nutmeg
- 1 container (8 oz) whipped topping, thawed
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2In a large bowl, mix together the yellow cake mix, 1 cup eggnog, eggs, and vegetable oil until well combined. Pour into the prepared baking dish.
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3Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes.
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4Using the handle of a wooden spoon, poke holes all over the cake. In a bowl, whisk together vanilla pudding mix and 2 cups eggnog until thickened, about 2 minutes.
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5Pour the eggnog pudding evenly over the cake, spreading with a spatula to fill the holes. Refrigerate cake for at least 1 hour.
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6Spread whipped topping over the cooled cake and sprinkle with ground nutmeg before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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