Eggnog Poke Cake

5 from 3 votes

A boxed cake mix jump-starts this flavor-packed Eggnog Poke Cake recipe, making it a quick & easy dessert! If you're looking for a festive dessert for the holiday season, this is the ONE!

Prep Time20

Cook Time26

Chill Time4

Total Time4 46

Course: Dessert

Servings:

Calories: 217kcal

Author: Kelsey Byrnes

Equipment

One 9x13-inch pan

Ingredients

Cake

One 18.3 ounce box vanilla cake mix
2/3 cup eggnog
1/2 cup water
1/3 cup vegetable oil
3 eggs
1 teaspoon ground nutmeg

Filling & Topping

One 3.4 ounce box instant vanilla pudding mix
2 cups eggnog
1/4 cup spiced rum*
One 8 ounce tub whipped topping
Ground nutmeg

Instructions

Bake the Cake

Preheat oven to 350F and grease the bottom of a 9x13-inch pan; set aside.
Add the cake mix, eggnog, water, oil, eggs and nutmeg to a large bowl and mix on medium speed for 2 minutes.
Pour into the prepared pan and bake for 26-28 minutes.

Fill & Top the Cake

Use the handle of a wooden spoon or a large straw to poke holes into the cake; set aside.
In a mixing bowl, whisk together the instant pudding mix, eggnog and spiced rum.
Pour batter over the cake slowly, giving it time to sink into the holes.
Cover the cake then refrigerate for 4+ hours.
Spread the whipped topping over the cake and sprinkle with additional nutmeg before serving.

Notes

Spiced rum is completely optional in this recipe. If you'd like to keep it alcohol free, simply replace the rum with additional eggnog. You can add 1/2 teaspoon rum extract if you'd like to keep the flavor.

Nutrition