Eggnog Poke Cake

5 from 2 votes

Eggnog Poke Cake combines the festive flavors of eggnog and nutmeg into a delicious dessert that is perfect for the holiday season. Using simple ingredients like white cake mix, eggnog, and Cool Whip, it creates a moist and flavorful treat that captures the essence of holiday baking.

Prep Time10

Cook Time30

Chill Time6

Total Time6 40

Course: Cake, Dessert

Cuisine: American

Keyword: Eggnog Poke Cake

Servings: servings

Calories: 260kcal

Author: Jessica & Nellie

Ingredients

15.25 oz box white cake mix
1 cup water
½ cup oil
3 eggs
2 cups eggnog
1 tsp nutmeg
3.4 oz box instant vanilla pudding
8 oz Cool Whip thawed

Instructions

Prep: Preheat the oven to 350° F . Then spray a 9x13 pan with non-stick cooking spray, set it aside.
Cake: In a mixing bowl, whisk the cake mix, water, oil, and eggs until combined.
Then pour the batter into the prepared pan, place it in the preheated oven and bake for 30 minutes, or as the box instructions direct. Let the cake cool completely before proceeding to the next steps.
Poke & assemble: Use the handle end of a wooden spoon to evenly poke holes all over the cake, about 1-2” apart.
In a separate bowl, combine the pudding mix, eggnog, and nutmeg. Whisk well and then pour the mixture over the cake, filling the holes, spreading it evenly over the top of the cake. Spread the Cool Whip evenly on top of the pudding layer.
Now place the cake in the fridge overnight, or for at least 5-6 hours, to chill. Sprinkle a little bit of nutmeg on top just before serving. Slice, serve, and enjoy!

Notes

Store leftover poke cake in an airtight container, for up to 5 days in the fridge.

It is not recommended to freeze this cake, the texture does not hold up well.

Nutrition