This eggnog poke cake takes a humble box of cake mix and fills it with creamy eggnog pudding and cozy holiday spice. Add fluffy whipped cream and crumbled Nilla wafers, and you have a Christmas dessert with soft cake, silky filling and just the right crunch.
The perfect dish for holiday gatherings and Christmas parties, potlucks or church functions.
Why This Eggnog Poke Cake is the Best
- Eggnog goes into the filling. Instead of a splash that gets lost in the batter, three cups of eggnog turn instant vanilla pudding into a rich filling that settles into the cake.
- The topping brings the crunch. Whipped cream keeps the finish fluffy, while crumbled vanilla wafers give every creamy forkful a little texture. Add the cookies just before serving to keep that contrast.
- It fits your holiday schedule. Bake and fill the 9×13-inch cake the day before, refrigerate it overnight, and save the whipped cream and cookies for serving day. No stacking layers or piping frosting required!
Ingredients for Eggnog Poke Cake
All of these ingredients are easily found at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- White or yellow cake mix: White cake gives you a mild base for the eggnog filling, while yellow cake brings a richer flavor. Use a mix with directions for a 9×13-inch pan.
- Ingredients called for on the cake-mix box: Gather the eggs, oil, water or other ingredients listed on your specific package. The eggnog in this recipe goes into the pudding.
- Vanilla extract: Adds another layer of vanilla flavor and ties the cake to the pudding and cookies.
- Instant vanilla pudding mix: Use the dry instant mix. Cook-and-serve pudding requires heating and won’t work with this cold mixing method.
- Cold eggnog: Replaces the milk in the pudding and supplies the signature holiday flavor. Traditional dairy eggnog is the closest match to the original recipe.
- Pumpkin pie spice: Adds warm spice flavor that complements the eggnog. There’s no pumpkin needed!
- Prepared whipped cream: Adds a fluffy finish over the rich pudding. Spread whipped cream over the fully chilled cake close to serving.
- Nilla wafers: Give the cake a vanilla cookie crunch. Leave a few larger crumbs for texture and sprinkle them on shortly before serving.
How to make Eggnog Poke Cake (Step-by-Step)
Just follow these simple steps to your new favorite holiday dessert.
- Prepare the cake. Preheat the oven and prepare a 9×13-inch baking pan according to the cake-mix package directions. Mix the batter with the ingredients called for on the box, adding the vanilla extract.
- Bake. Bake according to the package directions until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
- Poke the holes. While the cake is still hot, use the clean, rounded handle of a wooden spoon to poke holes about 1 inch apart. Push most of the way through without pressing into the pan. Let cool for 10 minutes.
- Mix the filling. Whisk the instant pudding mix with the cold eggnog until smooth, then stir in the pumpkin pie spice. Work promptly while the pudding is still pourable.
- Fill the cake. Immediately pour the pudding over the warm cake, aiming for the holes. Gently spread it across the surface and guide it into the openings with the back of a spoon. Leave the remaining pudding as a layer on top.
- Chill. Refrigerate until the cake is cold throughout and the pudding has set, allowing at least 2 hours and longer if needed. Keep covered once cooled.
- Finish and serve. Spread whipped cream over the chilled cake. Add the crumbled wafers just before serving, then slice into 16 pieces.
Chef Tips for Perfect Poke Cakes
- Mix the pudding at the last minute. Have the holes poked before you whisk the filling. Pourable pudding moves into the cake much more easily than pudding that has already set.
- Use a spoon handle for the holes. A toothpick checks doneness, but it doesn’t make openings large enough for the pudding.
- Leave cake between the holes. Even spacing distributes the filling while helping the slices hold together.
- Follow your cake-mix directions. Use the preparation instructions and oven temperature for your specific box and pan.
- Chill before adding whipped cream. A warm cake can soften the topping.
- Save the wafers for serving. Refrigeration softens cookie crumbs, so that last-minute sprinkle makes a difference.
Storage and Freezing
Storage: Keep covered in the refrigerator and plan to enjoy within 3 days for the best texture. The wafers soften as the cake sits, and fresh whipped cream can lose volume.
Freezing: For the best texture, refrigerate the assembled cake. Freezing and thawing can change the consistency of the pudding and whipped cream and soften the cookie topping.
FAQs
Yes. Whisk the 5.1-ounce package of instant vanilla pudding mix with 3 cups cold eggnog. Don’t add the milk listed on the pudding box as well.
Use instant pudding for this method. Cook-and-serve pudding requires heating and won’t thicken properly when simply whisked with cold eggnog.
The filling may have thickened before pouring, or the holes may be too small. Use a spoon handle to make the holes before mixing the pudding, then pour the smooth filling over the still-warm cake immediately.
Check that you used instant pudding and the correct package size. A smaller box with the full 3 cups of eggnog can leave the filling too loose. Use cold eggnog, avoid adding extra milk, and allow the filled cake time to chill.
You can use fully chilled homemade dairy eggnog, although its thickness can affect the pudding’s consistency. Plant-based eggnog needs separate testing with the pudding mix.
More Holiday Dessert Recipes
From fudge to cakes and cookies, these Christmas desserts belong on your holiday spread.
Eggnog Poke Cake Recipe
Equipment
Ingredients
Cake:
- 16.25 ounce cake mix , white or yellow
- Ingredients to make cake
- 1 tablespoon vanilla extract
Pudding Mix:
- 5.1 ounce instant vanilla pudding mix
- 3 cups cold eggnog*
- 1 teaspoon pumpkin pie spice
Topping:
- 8 ounces whipped cream
- 1 1/2 cups nilla wafers , crumbled
Instructions
- Preheat the oven and prepare the 16.25 ounce cake mix using Ingredients to make cake according to package directions for a 9×13 in baking pan. Add the 1 tablespoon vanilla extract to cake mix.
- Bake according to package instructions.
- Remove and while the cake is still hot, poke many holes in the top using the end of a wooden spoon so the holes are a good size. Allow to cool for 10 minutes.
- In a large mixing bowl, whip together the 5.1 ounce instant vanilla pudding mix and 3 cups cold eggnog*. Fold in the 1 teaspoon pumpkin pie spice.
- Spread the pudding mix over the warm cake, allowing it sink into the holes of the cake. Tap lightly on the counter to get it into all the nooks and crannies.
- Cover and chill for 1-2 hours.
- Frost the cake with 8 ounces whipped cream and top with crumbled 1 1/2 cups nilla wafers.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Notes
Nutrition
Just made. Cooling now, but I snuck a bite and super yummy and super easy. Not only will this be a holiday treat, the entire house smells so good. I looked at a lot of eggnog poke recipes and glad I chose this one.
I love a good poke cake and this one is so perfect for the holidays! On my must make list for sure!
You’re right, it’s definitely eggnog season – this looks like a great way to use some and serve a crowd.
A yummy great idea to use eggnog for a poke cake. I bet it is so good and perfect for the holiday time. The topping looks so scrumptious too.
This idea is genius! And I love the Nilla Wafer topping.
Oooh this eggnog cake sounds incredible. And so easy too with the store bought mixes!