Dessert

Eggnog Poke Cake Recipe

ByElena Hart September 5, 2026September 5, 2026

Introduction

Eggnog Poke Cake is a festive dessert that combines the creamy flavors of eggnog and spiced rum with moist vanilla cake. This easy-to-make treat is perfect for holiday gatherings or any time you want a comforting, seasonal dessert.

A close-up of a three-layered dessert in a white pan with a white marbled textured background: the bottom layer is a thick, soft, light brown cake, the middle layer is a smooth, creamy yellow custard that looks slightly runny, and the top layer is a thick, fluffy white whipped cream spread in swirls and peaks with a light dusting of cinnamon powder all over. One piece in the front shows the layers and creamy texture inside, with the whipped cream holding its shape clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray, for pan
1 box vanilla cake mix, plus ingredients called for on box

2 (5.1-oz) boxes instant vanilla pudding mix
2 1/2 cups eggnog

1/4 cup spiced rum
3 cups whipped topping, such as Cool Whip

1/2 teaspoon ground cinnamon
Pinch of nutmeg

Instructions

Step 1: Preheat the oven to 350ºF and grease and flour a 9″x13″ cake pan. Prepare the vanilla cake mix according to the package instructions. Pour the batter into the prepared pan and bake for about 26 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.

Step 2: While the cake cools, whisk together the instant vanilla pudding mixes, eggnog, and spiced rum in a small bowl until the mixture thickens. Set aside.
Step 3: Use the bottom of a wooden spoon to poke holes all over the top of the cake. Pour or spread the pudding mixture evenly over the cake, allowing it to sink into the holes.
Step 4: Spread the whipped topping evenly over the pudding layer. Sprinkle the top with ground cinnamon and a pinch of nutmeg for a festive finish.

Step 5: Slice and serve chilled.

Tips & Variations

For a non-alcoholic version, substitute the spiced rum with an equal amount of additional eggnog or vanilla extract.
Use homemade whipped cream instead of store-bought whipped topping for a fresher taste.

Chill the cake for a few hours or overnight to let flavors meld and the pudding set fully.

Storage

Store the cake covered in the refrigerator for up to 3 days. It tastes best when served chilled. To reheat, simply bring to room temperature or enjoy cold as a refreshing dessert.

How to Serve

A thick square slice of yellow cake with a soft, moist texture is being lifted from a metal pan that holds the rest of the cake. The cake has two visible layers: a dense yellow base with some custard or cream filling melting inside, and a thick, white fluffy top layer of whipped cream or frosting, dusted with light brown cinnamon powder or spice. The lifted slice shows the airy texture of the yellow cake contrasted with the smoothness of the creamy topping. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cake mix?

Yes, you can use yellow or white cake mix, but vanilla pairs best to complement the eggnog flavor.

Is it necessary to poke holes in the cake?

Yes, poking holes allows the pudding mixture to soak in, making the cake moist and flavorful throughout.

Eggnog Poke Cake Recipe

★★★★★

4.4 from 52 reviews

This Eggnog Poke Cake is a festive and creamy dessert perfect for holiday gatherings. It features a moist vanilla cake base infused with rich eggnog and spiced rum pudding, topped with fluffy whipped topping and a dusting of warm cinnamon and nutmeg for the perfect seasonal flavor.

Author: Elena

Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 1 hour 10 minutes

Yield: 12 servings 1x
Category: Dessert
Method: Baking

Cuisine: American

Ingredients

Scale

Cake

Cooking spray, for pan
1 box vanilla cake mix, plus ingredients called for on box

Pudding Mixture

2 (5.1-oz) boxes instant vanilla pudding mix
2 1/2 cups eggnog
1/4 cup spiced rum

Topping

3 cups whipped topping, such as Cool Whip
1/2 teaspoon ground cinnamon
Pinch nutmeg

Instructions

Prepare the cake base: Preheat your oven to 350ºF and grease and flour a 9″ x 13″ cake pan to prevent sticking. Prepare the vanilla cake mix according to the package instructions, then pour the batter evenly into the prepared pan. Bake in the preheated oven for 26 to 28 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool for about 10 minutes.
Make the pudding mixture: While the cake is baking and cooling, whisk together the two boxes of instant vanilla pudding mix with 2 1/2 cups of eggnog and 1/4 cup of spiced rum in a bowl. Whisk thoroughly until the mixture thickens, then set it aside.
Poke and fill: Using the bottom of a wooden spoon, gently poke holes all over the warm cake to allow the pudding mixture to seep in. Pour the thickened pudding mixture evenly over the cake, spreading it to cover all the holes and surfaces.

Top and garnish: Spread 3 cups of whipped topping evenly over the pudding layer. Finally, sprinkle 1/2 teaspoon ground cinnamon and a pinch of nutmeg evenly on top for a festive finish. Slice and serve your delicious Eggnog Poke Cake.

Notes

For a non-alcoholic version, omit the spiced rum or substitute with rum extract.
Make sure the cake is warm but not hot when poking holes and pouring the pudding to allow proper absorption.

Chill the cake for 1-2 hours before serving for best flavor and texture.
Use freshly grated nutmeg for more intense flavor if preferred.
Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Eggnog Poke Cake, holiday dessert, vanilla cake, eggnog pudding cake, festive cake, Christmas dessert

Elena Hart

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