This Eggnog Poke Cake is my holiday shortcut to a dessert that tastes indulgent without demanding hours in the kitchen. I first stumbled on this combination during a December potluck when I wanted something nostalgic — like my grandmother's eggnog — but served in an easy, shareable form. The result is a light vanilla cake that soaks up a decadent eggnog and vanilla pudding filling, finishing with a cloud of whipped topping and a sprinkling of fresh nutmeg and cinnamon. Every spoonful is creamy and mildly spiced, with moist cake giving way to a custard-like center. The recipe became a staple after the first time I brought it to a family gathering; everyone kept asking what I did to make the cake so soft and flavorful. The poke technique is the real secret: tiny wells allow the pudding-egg nog mixture to sink in, turning ordinary boxed cake into something that tastes homemade and luxurious. I usually make this a day ahead so the flavors mellow and the texture fully sets. It holds well in the fridge and is wonderfully simple to scale up for a crowd.

Ingredients

• Vanilla cake mix (1 box, 14.25 oz): A reliable, fresh boxed mix gives structure and a neutral vanilla backbone. I prefer a brand with a fine crumb and real vanilla extract listed, such as Duncan Hines or Pillsbury; avoid mixes that are visibly old or clumpy.
• Vegetable oil (1/3 cup): Neutral-flavored oil keeps the cake tender and moist; you can swap light olive oil for a slightly fruitier note but stick to neutral oils for the classic profile.
• Large eggs (3): Eggs add lift and structure. Use room-temperature eggs for better incorporation and an even rise.
• Eggnog (1 cup for batter + 3 cups for pudding): The star ingredient — choose a high-quality refrigerated eggnog (not shelf-stable) for the freshest flavor. If you prefer a boozy version, add 1–2 tablespoons rum or bourbon to the pudding mixture.
• Ground nutmeg (1/4 teaspoon in batter and 1/4 teaspoon in pudding; plus extra for dusting): Freshly grated nutmeg is worth the tiny extra effort; it’s brighter and more aromatic than pre-ground.
• Instant vanilla pudding (1 box, 3.2 oz): This thickens the eggnog into a spoonable custard that soaks into the cake; use the instant kind, not cook-and-serve.
• Whipped topping (8 oz container, thawed): Provides a light, cloud-like finish that balances the denser pudding-soaked cake. For a richer finish, fold in a small amount of mascarpone.
• Ground cinnamon (for dusting): Adds a warm finishing touch; use sparingly so it complements but doesn’t overpower the nutmeg.

Instructions

Step 1: Preheat and prepare the pan Preheat the oven to 350 degrees Fahrenheit and spray a 9x13x3-inch baking dish with nonstick pan spray. Lining the pan with a strip of parchment along the long sides helps lift the cake if you prefer neat squares, but it’s not necessary — spraying well is sufficient. Step 2: Make the batter In a large bowl, combine the boxed vanilla cake mix (14.25 oz), 1/3 cup vegetable oil, 3 large eggs, 1 cup eggnog, and 1/4 teaspoon ground nutmeg. Beat at medium-high speed for about 2 minutes using a hand mixer or a stand mixer fitted with a paddle attachment until the batter is smooth and slightly aerated. Scrape the bowl once to ensure everything is evenly incorporated. Step 3: Bake and cool Pour the batter into the prepared 9x13 pan, smoothing the top with an offset spatula. Bake at 350°F for 30–35 minutes, or according to the box directions until a toothpick inserted into the center comes out clean. Avoid overbaking — you want a moist crumb so it soaks up the pudding mixture. Remove from the oven and allow to cool completely in the pan on a wire rack. Step 4: Poke the cake When the cake is fully cooled, use the clean handle of a wooden spoon to poke holes evenly all over the surface, spacing them about 1 to 1.5 inches apart. The holes should penetrate deep into the cake but not go through the bottom; these will allow the pudding-egg nog mixture to sink in and create a custard center. Step 5: Make the pudding-egg nog mixture In a large bowl, whisk together one 3.2-ounce box of instant vanilla pudding, 3 cups eggnog, and 1/4 teaspoon ground nutmeg until smooth. Let the mixture sit about 5 minutes to thicken slightly; it should be pourable but not watery. If you want extra richness, whisk in 1–2 tablespoons of cream or a splash of bourbon now. Step 6: Pour, chill, and top Pour the thickened pudding mixture over the poked cake, allowing it to pool into the holes and spread evenly. Use a spatula to coax it into any bare spots. Cover the cake and chill in the refrigerator for at least 2 hours, or preferably overnight, so the filling sets and the cake becomes custardy throughout. Before serving, spread the thawed 8-ounce container of whipped topping over the cake and dust with freshly grated nutmeg and a light sprinkle of ground cinnamon.

Storage Tips

Store the cake tightly covered in the refrigerator for up to 3–4 days. For best appearance, add the whipped topping within 24 hours of serving; if you need to store longer, cover without the topping to prevent condensation and add whipped topping just before serving. To freeze, wrap the sealed pan in two layers of plastic wrap and a layer of foil; freeze for up to 3 months. Thaw overnight in the fridge, then add fresh whipped topping and dust with nutmeg before serving. Use an airtight container or well-sealed pan to avoid absorbing other refrigerator odors.

Ingredient Substitutions

To make a dairy-free version, use a dairy-free boxed vanilla cake mix, plant-based eggnog (available in many stores), and a nondairy whipped topping; omit the instant pudding or use a dairy-free stabliizer such as coconut cream chilled and whipped. For a gluten-free option, select a certified gluten-free vanilla cake mix and ensure the instant pudding is gluten-free. If you want more pronounced spice, increase nutmeg to 1/2 teaspoon and add 1/4 teaspoon ground cinnamon into the batter. To reduce sugar slightly, use a lower-sugar cake mix and a sugar-free instant pudding, remembering that texture may change slightly.

Serving Suggestions

Serve slices chilled with a small dollop of extra whipped cream and a dusting of freshly grated nutmeg and cinnamon for visual appeal. Pair with robust coffee or spiced tea to balance the dessert’s sweetness. For a plated dessert, add a few sugared cranberries or a sprig of fresh mint for color. This is ideal for holiday brunch, potlucks, or after-dinner dessert — it pairs well with a selection of cookies or a simple fruit salad to lighten the course.

Cultural Background

Poke-style desserts are an American home-cooking adaptation that became popular when boxed mixes and instant puddings made quick, homey desserts accessible. Incorporating eggnog — a festive drink with origins in medieval European possets and colonial American rum traditions — taps into holiday nostalgia. This mash-up reflects mid-20th-century convenience baking trends, updated with contemporary touches like fresh-grated nutmeg and quality eggnog for a premium finish.

Seasonal Adaptations

In winter, amplify the spice profile by stirring in a pinch of cloves or allspice to the pudding mix. For autumn gatherings, swap regular eggnog for pumpkin spice eggnog if available and top with candied pecans. In summer, transform this into a lighter treat by using low-fat eggnog and topping with fresh berries and a thin drizzle of caramel. For New Year’s, add a splash of bourbon to the pudding mixture for celebratory warmth.

Meal Prep Tips

Prepare the cake base and the pudding-egg nog mixture the day before; bake and cool the cake, poke the holes, and store the unfilled cake covered in the refrigerator. Combine and pour the pudding mixture the night before serving to give it time to set. Keep whipped topping separate until serving day for the freshest look and texture. Portion into individual containers for grab-and-go desserts — useful for office parties or catered events.

This dessert is all about simple techniques that deliver elevated results: a gentle poke, a steady pour, and patient chilling turn humble ingredients into something memorable. I hope you enjoy making it as much as we enjoy eating it — feel free to adapt the spices and spirits to suit your family’s tastes.