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Of all the poke cakes I’ve made this has to be the most delicious one

Andrew PowellBy 3 Mins Read

Eggnog Poke Cake

A rich, creamy Eggnog Poke Cake that’s perfect for Christmas parties, holiday potlucks, or cozy family gatherings. It starts with an easy white cake mix, then gets soaked in eggnog pudding and topped with spiced whipped topping for the ultimate festive dessert.

  • Yield: serves about 10–12

  • Prep time: 15 minutes

  • Cook time: 45 minutes (including baking + chilling)

Ingredients

For the Cake

  • 1 box white cake mix

  • 2 large eggs

  • ½ cup vegetable oil

  • 1 cup eggnog

For the Filling & Topping

  • 1 (3.4 oz) box instant vanilla pudding mix

  • ½ cup brandy, optional (see note)

  • 1½ cups eggnog

  • 3 cups whipped topping (such as Cool Whip), thawed

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

Preparation

Prepare the Cake

  • Preheat your oven to 350°F and grease a 9×13-inch baking pan with nonstick spray. Set aside.

  • In a medium bowl, combine the cake mix, eggs, vegetable oil, and eggnog. Mix until smooth and no dry pockets remain.

  • Pour the batter into the prepared pan and spread it into an even layer.

  • Bake for about 20–25 minutes, or until a toothpick inserted into the center comes out clean.

  • Let the cake cool completely in the pan.

Poke and Fill

  • Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake, going almost to the bottom.

  • In a large bowl, whisk together the instant vanilla pudding mix, brandy (if using), and eggnog. Whisk just until combined; you want it pourable, not fully thickened.

  • Immediately pour the pudding mixture evenly over the cake, making sure it seeps down into the holes.

  • Place the cake in the refrigerator to chill for at least 15 minutes, but ideally about 1 hour, so the pudding can set.

Top with Spiced Whipped Topping

  • In a separate bowl, gently fold the cinnamon and nutmeg into the whipped topping until evenly combined.

  • Spread the spiced whipped topping evenly over the chilled cake.

  • Slice, serve, and enjoy this creamy holiday dessert.

Notes

  • If you prefer a non-alcoholic version, simply replace the brandy with the same amount of eggnog.

  • For extra holiday flavor, sprinkle a little extra cinnamon or nutmeg on top just before serving.

  • Use full-fat eggnog for the richest texture and flavor, especially for Christmas or New Year’s gatherings.

Storage

  • Store leftovers covered in the refrigerator.

  • The cake keeps well for up to three days and actually tastes even better on the second day as the flavors meld.

  • This makes it a great make-ahead Christmas dessert for busy holiday schedules

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