If you’re searching for the ultimate holiday dessert that’s both festive and indulgent, this Eggnog Poke Cake is a must-try. With its moist white cake base, creamy eggnog pudding filling, and fluffy whipped topping dusted with warm spices, it’s the kind of treat that disappears fast at parties. Whether you’re serving it at a family gathering or just treating yourself, this cake brings all the cozy holiday flavors together in every bite.
Eggnog Poke Cake
For the Cake:
| Ingredient | Quantity |
|---|---|
| White cake mix | 1 box |
| Eggs (large) | 2 |
| Vegetable oil | 1/2 cup |
| Eggnog | 1 cup |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Instant vanilla pudding mix | 1 (3.4 oz) box |
| Brandy (optional) | 1/2 cup |
| Eggnog | 1 1/2 cups |
| Whipped topping | 3 cups |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and eggnog. Beat until the batter is smooth, then pour it into the prepared dish. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
While the cake cools, whisk together the instant pudding mix, eggnog, and brandy (if using) in a medium bowl until the mixture thickens. Use the handle of a wooden spoon or a skewer to poke holes evenly across the top of the cake. Pour the pudding mixture over the cake, letting it seep into the holes for maximum flavor.
Spread the whipped topping evenly over the pudding layer, then sprinkle cinnamon and nutmeg on top to give it that signature holiday touch. Refrigerate the cake for at least 2 hours, or until fully chilled. Slice, serve, and watch it disappear—this dessert is always a crowd favorite.
