Creamy Eggnog Poke Cake Recipe for Holiday Dessert

Eggnog Poke Cake begins with a moist spiced cake mix and soaks up a creamy eggnog pudding custard for an easy, festive holiday dessert that everyone will enjoy.

Eggnog is a classic holiday flavor—rich, spiced, and nostalgic. This Eggnog Poke Cake captures that seasonal taste in an easy-to-make dessert: a boxed spice cake base, holes poked into the warm cake, a custard-like filling made from instant vanilla pudding whisked with eggnog, and a simple whipped topping finished with a dusting of cinnamon.

Because the filling is made with instant pudding and eggnog rather than condensed milk, the texture is more custard-like and uniquely festive. It’s a quick, make-ahead dessert that feeds a crowd and pairs well with savory party bites or other holiday sweets.

Why You’ll Love This Cake

• A holiday showstopper. Eggnog flavor makes this a seasonal dessert that still feels familiar and comforting.
• Simple to prepare. You bake a boxed cake, poke holes, and pour the eggnog custard—no complicated steps.
• Feeds a crowd affordably. This recipe yields about 16 slices at a low cost per serving, ideal for parties and potlucks.

Ingredients & Variations

Spice Cake Base

• 15.25 oz boxed spice cake mix — one standard box; if you can’t find spice cake, use yellow cake mix plus 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon + ½ teaspoon nutmeg).
• 3 large eggs — room temperature for best texture.
• 1 stick (½ cup) butter — softened; you may substitute oil 1:1 for a lighter crumb.
• 1 cup eggnog — full-fat eggnog gives the richest flavor; reduced-fat works too.

Eggnog Custard Filling

• 5.1 oz instant vanilla pudding mix — must be instant (not cook-and-serve). For variety, try cheesecake or white chocolate pudding. To make it boozy, add 1–2 tbsp spiced rum or a splash of rum extract.
• 3 cups eggnog — whisk with the pudding mix until slightly thickened. For a lighter filling, use 2 cups eggnog + 1 cup whole milk.

Topping

• 8 oz whipped topping (Cool Whip) — thawed, or use homemade whipped cream (2 cups heavy cream + 2 tbsp powdered sugar) if serving immediately.
• 1 tablespoon ground cinnamon — sprinkle on top; mix with a bit of nutmeg for more traditional eggnog spice.

How to Make Eggnog Poke Cake

1. Preheat oven to 350°F. Lightly grease or spray a 9×13″ baking pan. Tip: glass pans may bake a few minutes slower than metal pans.
2. Mix the cake batter. In a large bowl, combine the spice cake mix, 3 large eggs, 1 stick softened butter, and 1 cup eggnog. Beat on medium for 2 minutes until smooth. Pour into the prepared pan and spread evenly.
3. Bake according to package directions (usually 26–30 minutes) until a toothpick comes out clean. Cool 30–60 minutes. Tip: the cake should be just slightly warm before poking; if it’s too hot the pudding may become gummy.
4. Poke holes. Using the handle of a wooden spoon, poke holes about every 1–2 inches all the way to the bottom. Wipe the handle occasionally for neat holes.
5. Mix the custard. Whisk the instant vanilla pudding mix with 3 cups cold eggnog for about 2 minutes until slightly thickened. Immediately pour evenly over the cake, nudging the mixture into the holes with a spatula or spoon handle. Tip: instant pudding sets quickly, so whisk and pour promptly.
6. Chill. Cover and refrigerate at least 1 hour (or up to overnight) so the custard fully sets.
7. Finish. Spread 8 oz thawed whipped topping over the cake and sprinkle with 1 tablespoon ground cinnamon (or cinnamon + nutmeg). Slice and serve cold.

Step-by-Step Video Tutorial

Bonus crafts and holiday ideas — if you enjoy festive projects, try making simple tulle bows or a deco mesh tree topper to go with your party decor.

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