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Eggnog Poke Cake

Eggnog poke cake pairs a soft yellow cake with vanilla eggnog pudding tucked into holes throughout. A thick whipped cream topping and a sprinkle of nutmeg finish this chilled holiday dessert.
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Prep Time 10 minutes
Cook Time 33 minutes
Cooling and chilling 4 hours 10 minutes
Total Time 4 hours 53 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 503
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 package (15.25 oz) yellow cake mix
  • 3 eggs large
  • 0.5 cup vegetable oil
  • 1 cup eggnog
For the filling
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1.5 cups eggnog cold
  • 0.5 cup whole milk cold
For the topping
  • 2 cups heavy whipping cream cold
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp ground nutmeg

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Beat the cake mix, eggs, oil, and eggnog in a large bowl on medium speed for 2 minutes.
  4. Spread the batter in the prepared dish and bake for 28 to 33 minutes, until a toothpick inserted in the center comes out clean.
  5. Cool the cake in the dish for 10 minutes.
  6. Poke holes about 1/2 inch wide and 1 inch apart across the cake using the handle of a wooden spoon.
Make the filling
  1. Whisk the pudding mix, eggnog, and milk for 2 minutes.
  2. Immediately pour the mixture over the cake and spread it so it settles into the holes.
  3. Cover and refrigerate the cake for at least 4 hours, until completely chilled and the filling is set.
Make the topping
  1. 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.
  2. Spread the whipped cream over the chilled cake.
  3. Sprinkle with the nutmeg and refrigerate until ready to serve.

Notes

For an even pudding layer, pour the filling over the cake immediately after whisking and spread it into the holes. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the pudding and whipped cream may change texture. For a dairy-free variation, use dairy-free eggnog, pudding mix, milk, and whipped topping.