Eggnog Poke Cake

Eggnog Poke Cake turns a holiday favorite into a soft, chilled dessert. Creamy eggnog pudding settles into little holes in vanilla cake, so each slice has tender crumb and rich pockets of filling. A white whipped topping and a light dusting of nutmeg finish it off. Make it ahead and let the fridge do the rest.

Why I Love This Recipe

A sheet cake is a welcome choice when you want a festive dessert without layers to stack or frosting to pipe. Here, the pudding brings moisture right into the cake instead of sitting only on top. The cool, fluffy topping keeps each bite from feeling too heavy.

• Simple start: Boxed cake mix keeps the mixing short and the shopping list small.
• Eggnog throughout: It flavors both the cake and the filling.
• Easy to plan: The chilling time happens before you need to serve dessert.
• Easy portions: Slice smaller pieces for a dessert table or larger ones for a sit-down meal.

What You’ll Need

• Servings: 16
• Prep Time: 20 minutes
• Cook Time: 30 minutes, approximately
• Rest Time: 10 minutes
• Chill Time: 4 hours minimum
• Total Time: About 5 hours, including chilling
• Oven Temperature: 350°F (175°C)
• Pan: White 9×13-inch rectangular ceramic baking dish with two built-in side handles, unlined

For the cake

• 1 box (15.25 ounces) vanilla cake mix
• 3 cups refrigerated dairy eggnog, divided: 1 cup for the cake and 2 cups for the filling
• 1/3 cup plus 1 teaspoon vegetable oil, divided: 1/3 cup for the batter and 1 teaspoon for the dish
• 3 large eggs
• 3/4 teaspoon ground nutmeg, divided: 1/2 teaspoon for the batter and 1/4 teaspoon for the top

For the filling and topping

• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/4 cup cold whole milk
• 8 ounces frozen whipped topping, thawed in the refrigerator

Use regular dairy eggnog for this version. Very thick specialty eggnog and plant-based versions may change how the instant pudding sets. The amounts here replace the cake mix’s package additions; do not add the package’s water, eggs, or oil again.

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Tools You Need

• White 9×13-inch rectangular ceramic baking dish with two built-in side handles
• Large and medium mixing bowls
• Electric hand mixer
• Whisk and flexible spatula
• Measuring cups and spoons
• Wooden spoon with a rounded handle
• Toothpick, cake knife, and serving spatula
• Cover for the baking dish

How to Make Eggnog Poke Cake

Have the filling ingredients ready before you poke the cake, so the pudding can go in while it still flows.

Step 1: Mix the Cake Batter

Heat the oven to 350°F (175°C). Brush 1 teaspoon vegetable oil over the bottom and sides of a white 9×13-inch rectangular ceramic baking dish with two built-in side handles. Leave the dish unlined.

Place 1 box (15.25 ounces) vanilla cake mix, 1 cup eggnog, 1/3 cup vegetable oil, 3 large eggs, and 1/2 teaspoon ground nutmeg in a large bowl.

Beat on low until the dry powder disappears, then on medium for 2 minutes. Scrape the bowl once so no dry mix stays at the bottom.

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Step 2: Bake the Cake

Spread all the batter evenly in the prepared 9×13-inch baking dish.

Bake for 28–32 minutes, until the center springs back gently and a toothpick comes out without wet batter. Start checking at 28 minutes; ceramic dishes and ovens can vary.

Let the cake rest in its dish for 10 minutes. Keep it in the same dish for filling and chilling.

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Step 3: Poke the Holes

Use the rounded handle of a wooden spoon to make holes about 1 inch apart, going almost to the bottom without tearing through the cake base.

Make the holes across the whole cake, including near the edges. Keep them about 1/4–1/2 inch wide so the filling can enter.

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Step 4: Whisk the Eggnog Filling

Whisk 1 package (3.4 ounces) instant vanilla pudding mix, 2 cups cold eggnog, and 1/4 cup cold whole milk in a medium bowl for 30–45 seconds, just until smooth and slightly thickened.

Use instant pudding, not cook-and-serve pudding. Move straight to filling the cake while the mixture still pours easily.

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Step 5: Fill and Chill

Pour all the pudding mixture over the cake slowly, working it into the holes with a spatula. Spread the rest in an even layer over the top.

Refrigerate promptly. Once the surface is cool, cover without touching the pudding and chill for at least 4 hours, until the filling is set and the center of the cake is cold.

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Step 6: Top the Chilled Cake

Spread 8 ounces thawed whipped topping evenly over the cold pudding layer, leaving gentle swirls.

Dust with the remaining 1/4 teaspoon ground nutmeg. Keep refrigerated until ready to slice.

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Step 7: Slice and Serve

Cut the chilled cake into 16 portions, wiping the blade between cuts for neater edges.

Serve each portion on its own plate, keeping the cake, pudding, and whipped topping together. Enjoy it cold, without extra toppings or sauces.

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Why This Recipe Works (Quick Science)

The holes give thick pudding a path into the cake. Without those openings, most of it would stay above the crumb. Pouring before the pudding fully sets helps it reach deeper, while the remaining filling makes a soft layer on top.

Eggnog adds fat, sugar, and milk solids. The oil also helps the crumb stay tender when cold. Chilling gives the pudding time to firm up, which helps a slice hold together under the whipped topping. The result should be moist, with clear pudding pockets, rather than a loose puddle.

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Common Mistakes to Avoid

• Using the wrong pudding: Cook-and-serve pudding needs heat and cannot replace instant pudding in these steps.
• Waiting too long to pour: Fully set pudding will sit on the cake instead of flowing into the holes.
• Making tiny holes: A toothpick makes openings too narrow for this thick filling.
• Tearing up the cake: Leave crumb between the holes so portions can hold together.
• Topping a warm cake: Heat softens the whipped topping. Wait until the center is cold.
• Adding extra package liquids: Use the listed additions once; doubling them can leave the cake wet and heavy.

Pro Tips

• Check the center of the cake rather than judging only by its golden edges.
• Spread the filling gently. Pressing hard can pull crumbs from the cake.
• Thaw the whipped topping in the fridge so it spreads smoothly without becoming runny.
• Use a light hand with the nutmeg on top. A thin dusting gives aroma without a gritty layer.

Make-Ahead and Storage

Make the filled cake the day before and keep it covered in the refrigerator. Add the whipped topping and nutmeg after the cake is fully chilled, either that evening or before serving.

Keep leftovers covered in the refrigerator and enjoy within 3 days for the best texture. Refrigerate slices promptly after serving. Freezing the assembled cake can leave the filling watery after thawing, so refrigeration is the better choice.

Macros Information

Estimated per serving, based on 16 portions and regular dairy eggnog:

• Calories: 290
• Protein: 4 g
• Carbohydrates: 40 g
• Fat: 13 g
• Saturated Fat: 5 g
• Fiber: 0 g
• Sugar: 28 g
• Sodium: 320 mg

These are estimates. Brands of cake mix, eggnog, pudding, and whipped topping will change the numbers.

Frequently Asked Questions (FAQ)

Q: Does this cake contain alcohol?

A: This version has no added alcohol. Choose an alcohol-free eggnog and check its label.

Q: Can I use yellow cake mix?

A: A yellow mix of the same 15.25-ounce size is a reasonable swap. The crumb will look a little more yellow. Keep the listed additions the same.

Q: What if my cake mix box is smaller?

A: Use a 15.25-ounce mix for the stated proportions. A smaller box changes the balance of dry mix and liquids, so do not assume it needs the same additions.

Q: Why did the pudding stay on top?

A: It may have thickened too much before pouring, or the holes may have been too narrow. Whisk briefly and fill right away next time.

Q: Should the holes go through the bottom?

A: Stop just above the base. Keeping the bottom intact helps the slices lift from the dish without breaking.

Q: Can I use homemade eggnog?

A: Its thickness and sugar level can vary. For the most predictable pudding set, use regular refrigerated dairy eggnog as listed.

Q: Can I skip the nutmeg?

A: Yes, although the cake will lose some of its classic eggnog aroma. You can omit both the batter amount and the top dusting.

Q: Can I serve it before it chills?

A: Give it at least 4 hours in the fridge. Early slices may fall apart because the filling has not set and the cake is still soft.

Q: How do I get clean slices?

A: Start with a thoroughly cold cake. Wipe the blade between cuts and lift each portion with a wide serving spatula.

Final Thoughts

Eggnog Poke Cake is a simple way to bring creamy holiday flavor to a cake you can make ahead. Give it time to chill, keep the topping light, and serve those soft pudding-filled slices cold. Leave a comment with how it turned out for you. Happy cooking!