Eggnog Poke Cake Recipe

Eggnog poke cake topped with whipped cream and crumbled vanilla wafers

Course: Dessert

Cuisine: American

Keyword: Christmas poke cake, easy eggnog poke cake, eggnog cake, eggnog poke cake, eggnog poke cake recipe, eggnog pudding cake, holiday poke cake, poke cake recipes

Prep Time: 10

Cook Time: 30

Cooling Time: 2

Total Time: 40

Servings:

Calories: 241kcal

Author: Chef Jessica Formicola

Make this easy eggnog poke cake with cake mix, creamy vanilla pudding, whipped cream and Nilla wafers. A festive dessert you can prep ahead!

Print Recipe

Equipment

9x13 Baking Dish

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 9x13 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

*Most 5. ounce pudding mixes call for 3 cups of liquid, but double check and use as much eggnog as it calls for cold milk.

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.

Nutrition