This easy eggnog poke cake is a festive dessert made with boxed cake mix and instant pudding for rich eggnog flavor in every bite.
A butter golden cake mix forms the base, but the real star is the thick pudding layer made from instant vanilla pudding and eggnog, which fills the poke holes and adds a creamy layer under the whipped topping. This is chilled, spiced, and full of eggnog flavor throughout the cake.
Poke cakes are a great holiday dessert because they’re low-effort and easy to make ahead. But, if you need something with even less prep, try my snickerdoodle cookie bars made with cookie mix.
It is perfect for Christmas parties, family dinners, or anywhere you need a crowd-pleasing holiday dessert. Serve with a glass of eggnog dirty soda.
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Shortcut Notes
- Boxed cake mix: The base of this eggnog dessert starts with a butter golden cake mix. No need to bake from scratch during the holiday season.
- Instant pudding layer: Two small boxes of instant vanilla pudding mix create a thick, creamy eggnog filling that sets up perfectly.
- Simple topping: Just spread on a tub of Cool Whip and sprinkle with cinnamon and nutmeg. It finishes the cake with minimal effort.
Ingredient Breakdown
- Butter golden cake mix: For a buttery, soft, moist base
- Eggnog: Replaces the water and adds the signature holiday flavor throughout the cake and pudding
- Eggs: Used in the cake batter to help bind and add richness
- Melted butter: Adds deeper flavor than oil and helps tenderize the cake
- Spices: Cinnamon and nutmeg, for a flavor boost.
- Instant vanilla pudding mix: Mixed with eggnog to create a thick pudding layer
- Cool Whip: A creamy topping that spreads easily and keeps the cake light
See the recipe card for quantities.
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
In a large mixing bowl, mix the cake mix, eggnog, water, eggs, melted butter, and ground nutmeg with a hand mixer on low speed until the flour is moistened. Then beat at medium speed for 2 minutes.
This will be thicker than usual because of the eggnog (the cake mix typically calls for water).
Pour the batter into the prepared baking dish. Bake for 26–31 minutes or until a toothpick inserted into the center comes out clean.
This is slightly longer than the box instructions because eggnog is richer than water which increases the bake time.
Let the cake cool for 15 minutes. Use a wide straw or the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart.
If the holes are too small, the pudding will not go in.
In a medium bowl, whisk together the vanilla pudding mix and eggnog for about 1 minute, until slightly thickened but still a loose, pourable consistency.
Do not let it fully set or firm up! If it is too thick, it will not seep into the holes. It will thicken the longer it sits, so pour it over the cake right away.
Pour a thin layer of the pudding over the cake first and use a spatula to gently smooth it into the holes. Then pour the remaining pudding on top and spread it evenly. Refrigerate for at least 2 hours, or until fully set.
Spread the whipped topping over the chilled cake. Keep refrigerated until ready to serve. Sprinkle lightly with cinnamon and nutmeg before serving.
Substitutions
- Butter golden cake mix: Yellow cake mix, vanilla cake mix, or spice cake mix can be used instead for a slightly different flavor.
- Vanilla pudding mix: French vanilla, white chocolate, or even cheesecake pudding mix also work well
- Whipped topping: Substitute with homemade whipped cream if desired
Behind the Recipe
My husband is obsessed with eggnog, so it's always around our house in November and December.
If you make only one part of this recipe, let it be the pudding. Whisk together eggnog and instant vanilla pudding and let it chill. It’s like an eggnog cream you can eat with a spoon, and I’ve been known to keep a batch in the fridge on its own.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes, and it’s even better the next day once the pudding has fully set and the flavores have melded together.
A poke cake is a sheet cake that’s baked, then poked all over with holes while still warm. A filling like pudding, Jell-O, or sweetened condensed milk is poured over the top so it seeps into the cake. It adds flavor, moisture, and a fun layered texture in every bite.
Yes, ¼ cup of spiced rum can be added to the pudding for a more adult-friendly version.
📖 Recipe
Eggnog Poke Cake with Cake Mix
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
- Preheat: Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Mix the cake batter: In a large mixing bowl, mix the cake mix, eggnog, water, eggs, melted butter, and ground nutmeg with a hand mixer on low speed until the flour is moistened. Then beat at medium speed for 2 minutes.
- Bake the cake: Pour the batter into the prepared baking dish. Bake for 26–31 minutes or until a toothpick inserted into the center comes out clean (this is slightly longer than the box instructions because eggnog is richer than water which increases the bake time).
- Poke holes: Let the cake cool for 15 minutes. Use a wide straw or the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart. If the holes are too small, the pudding will not go in.
- Make the pudding: In a medium bowl, whisk together the vanilla pudding mix and eggnog for about 1 minute, until slightly thickened but still a loose, pourable consistency. Do not let it fully set or firm up, if it is too thick, it will not seep into the holes.
- Spread the pudding: Pour a thin layer of the pudding over the cake first and use a spatula to gently smooth it into the holes. Then pour the remaining pudding on top and spread it evenly. Refrigerate for at least 2 hours, or until fully set.
- Add whipped topping: Spread the whipped topping over the chilled cake. Keep refrigerated until ready to serve. Sprinkle lightly with cinnamon and nutmeg before serving.
Notes
Nutrition
Holiday Desserts
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Kelsey Smith says
I hope you love my recipe. The pudding fills the poked holes AND created a delicious eggnog layer so you get a taste of eggnog in every bite. Enjoy! Leave a rating if you give it a try.