When the pudding mixture hits the warm cake, it slips into the holes and leaves the top ready for a cool, creamy finish. That’s what makes this Eggnog Poke Cake more than a yellow cake with frosting: you get eggnog flavor inside each slice, not just on top.
I like how the instant pudding turns eggnog and milk into a filling that settles into the cake without needing another pan or a stovetop step. The cake needs a little patience after that. Give it time to chill until the filling sets, then finish it with freshly whipped cream and a dusting of nutmeg. The texture is soft, cool, and creamy, with a gentle eggnog warmth in every forkful.
Kitchen Note
I chill the bowl before whipping the cream, not just the cream itself. It helps the topping stay cool while it thickens, so I can stop at medium-stiff peaks instead of beating it until it turns grainy.
Save Eggnog Poke Cake for a make-ahead dessert with eggnog pudding tucked into every slice and nutmeg-dusted whipped cream on top.
Holes Too Small Leave Eggnog Pudding Sitting on Top
A poke cake needs openings wide enough for filling to travel down into the crumb. A skinny skewer makes plenty of holes, but they can be too narrow for this thicker instant-pudding mixture to settle into evenly. Use the handle of a wooden spoon to make openings about half an inch wide, spaced an inch apart across the surface.
Keep the holes distributed over the whole cake rather than clustering them in the center. That gives each slice a better chance of catching some of the eggnog filling, including slices from the edges. Pour the pudding mixture over the cake as soon as it’s whisked, then spread it across the top so it can find the openings before it thickens. A little filling will remain visible on the surface; that’s fine. The goal isn’t to make the cake look untouched, but to get the mixture into the crumb and give it time to set there.
Why Eggnog Works in Both the Cake and the Filling
- Eggnog — It gives the cake and filling their recognizable spiced, custardy character, so using it in both layers makes the flavor carry through the whole slice. Choose an eggnog you enjoy drinking; the taste comes through clearly in this chilled dessert. Keep it cold for the pudding mixture.
- Yellow cake mix — A standard yellow mix gives the cake enough structure to hold the filling while keeping the prep straightforward. Use the listed package size rather than a smaller box, since changing the mix quantity alters the batter proportions.
- Instant vanilla pudding mix — Instant pudding thickens without cooking, which is what lets the filling go straight from the bowl onto the cake. Cook-and-serve pudding needs a different preparation method and won’t set the same way here.
- Whole milk — Milk loosens the eggnog enough for the pudding to spread and seep into the holes. Two-percent milk works as a one-for-one swap, though the filling will taste a little less rich.
- Heavy whipping cream — This is what makes a topping sturdy enough to spread over the chilled cake. Half-and-half doesn’t have enough fat to whip into peaks, so stick with heavy cream for this layer.
- Vanilla and ground nutmeg — Vanilla rounds out the whipped cream, while nutmeg gives the top a warm, familiar eggnog finish. Ground nutmeg is convenient and works well here; there’s no need to buy a special ingredient just for the topping.
Building the Cake, Filling, and Creamy Top
Mix and bake a tender yellow cake
Heat the oven to 350°F and grease a 9×13-inch baking dish. Beat the cake mix, eggs, vegetable oil, and eggnog in a large bowl on medium speed for 2 minutes, then spread the batter evenly in the dish. Bake for 28 to 33 minutes, until a toothpick inserted in the center comes out clean. If the center still clings to the toothpick, give it a little more time rather than pulling the cake early.
Poke the cake while it’s still warm
Let the cake cool in its dish for 10 minutes after it comes out of the oven. Use the handle of a wooden spoon to make holes about half an inch wide and an inch apart across the cake. Press down far enough to create a path into the cake without tearing up the bottom crumb. Work across the whole surface, including near the edges, so the filling isn’t concentrated in just a few areas.
Whisk, pour, and give the filling time to set
Whisk the instant pudding mix with the cold eggnog and cold whole milk for 2 minutes. Pour it over the cake immediately and spread it so the mixture settles into the holes. Don’t leave the pudding sitting in the bowl while you finish another task; it thickens as it stands and becomes harder to distribute. Cover the cake and refrigerate it for at least 4 hours, until it’s completely chilled and the filling has set.
Finish with whipped cream and nutmeg
Beat the heavy cream, powdered sugar, and vanilla on medium-high speed for 2 to 3 minutes, stopping when medium-stiff peaks form. The cream should hold its shape when you lift the beaters but still look smooth, not clumpy. Spread it over the chilled cake, then sprinkle the ground nutmeg evenly across the top. Keep the finished cake refrigerated until you’re ready to serve it.
Three Easy Ways to Change the Eggnog Cake
Make it gluten-free
Use a gluten-free yellow cake mix in a package size designed for a 9×13-inch cake, and follow its package guidance if the required additions differ. Keep the eggnog pudding filling and whipped cream the same. The cake crumb may be a little more delicate, so let it cool and chill fully before cutting.
Give the filling a cheesecake note
Swap the instant vanilla pudding mix for instant cheesecake pudding mix, using a package of the same size. The filling will have a tangier, cream-cheese-style flavor while keeping the same smooth, spoonable texture. Keep the eggnog and milk as they are.
Trade nutmeg for cinnamon
Use ground cinnamon in place of the ground nutmeg on the whipped cream. Cinnamon makes the finish sweeter and more familiar, while nutmeg keeps the topping closer to classic eggnog. This changes only the spice on top, so the cake and filling stay just as they are.
Make-Ahead, Storage, and Serving
- Refrigerator: Cover the cake and refrigerate it for 3 to 4 days. The whipped cream may soften a little as it sits, but the cake will stay moist.
- Freezer: I don’t recommend freezing the assembled cake. The pudding filling and whipped cream can lose their smooth texture as they thaw.
- Serving: Serve the cake cold. Don’t leave it at room temperature for more than 2 hours.
Questions I Get Asked About Eggnog Poke Cake
Eggnog Poke Cake
Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Grease a 9x13-inch baking dish.
- Beat the cake mix, eggs, oil, and eggnog in a large bowl on medium speed for 2 minutes.
- Spread the batter in the prepared dish and bake for 28 to 33 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake in the dish for 10 minutes.
- Poke holes about 1/2 inch wide and 1 inch apart across the cake using the handle of a wooden spoon.
- Whisk the pudding mix, eggnog, and milk for 2 minutes.
- Immediately pour the mixture over the cake and spread it so it settles into the holes.
- Cover and refrigerate the cake for at least 4 hours, until completely chilled and the filling is set.
- Beat the heavy cream, powdered sugar, and vanilla in a chilled bowl on medium-high speed for 2 to 3 minutes, until medium-stiff peaks form.
- Spread the whipped cream over the chilled cake.
- Sprinkle with the nutmeg and refrigerate until ready to serve.
