Introduction
Celebrate the season with this showstopping Eggnog Poke Cake—a moist, spiced cake infused with creamy eggnog and topped with fluffy rum-spiked whipped cream. This easy yet impressive dessert captures all the cozy flavors of eggnog in every decadent bite, making it perfect for holiday parties, Christmas dinners, or any winter gathering.
Why This Cake Will Steal the Spotlight
Ultra-moist – Poke method ensures eggnog soaks into every layer
Festive flavors – Warm spices + rich eggnog = holiday magic
Easy elegance – No fancy decorating skills needed
Make-ahead friendly – Tastes even better the next day
Ingredients You’ll Need
For the Cake:
- 1 box (15.25 oz) yellow cake mix (+ ingredients listed on box)
- 1 tsp nutmeg
- ½ tsp cinnamon
For the Eggnog Soak:
- 1 ½ cups eggnog (store-bought or homemade)
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp rum extract (optional)
For the Topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp nutmeg
- ½ tsp vanilla extract
- Optional garnish: cinnamon sticks, grated nutmeg, or caramel drizzle
Step-by-Step Instructions
1. Bake the Spiced Cake
- Preheat oven to 350°F (175°C). Grease a 9×13″ baking pan.
- Prepare cake mix according to package directions, adding 1 tsp nutmeg and ½ tsp cinnamon to the dry ingredients.
- Bake as directed (typically 25-30 minutes) until golden. Let cool 15 minutes.
2. Create the Eggnog Infusion
- In a bowl, whisk together eggnog, condensed milk, vanilla, and rum extract (if using).
- Use a skewer or fork to poke 1-inch spaced holes all over the warm cake.
- Slowly pour eggnog mixture over the cake, letting it absorb into the holes.
Pro Tip: Warm the eggnog mixture slightly for better absorption.
3. Chill & Top with Whipped Cream
- Refrigerate cake at least 2 hours (or overnight).
- Before serving, whip heavy cream, powdered sugar, nutmeg, and vanilla to stiff peaks.
- Spread over chilled cake and garnish with extra nutmeg or cinnamon sticks.
Expert Tips for Perfection
Flavor Variations
- Spiked Version: Add 1 tbsp bourbon or rum to the eggnog soak (for adults only!)
- Chocolate Twist: Use chocolate cake mix and add 1 tbsp cocoa powder to the soak
- Nutty Crunch: Sprinkle toasted pecans between cake and whipped cream
Make-Ahead & Storage
- Prepare fully 1 day ahead – Flavors intensify overnight!
- Freeze without topping for up to 1 month (thaw in fridge before serving)
- Leftovers keep covered in fridge for 3 days
Troubleshooting
Problem: Cake won’t absorb liquid
Solution: Poke holes while still warm and pour slowly
Problem: Whipped cream deflates
Solution: Chill bowl and beaters first, and don’t overwhip
Frequently Asked Questions
Can I use homemade eggnog?
Absolutely! Reduce store-bought or homemade eggnog by simmering to 1 ½ cups for richer flavor.
How do I make this non-alcoholic?
Omit rum extract and use vanilla bean paste instead for depth.
Can I use Cool Whip instead?
Yes, but fresh whipped cream tastes far superior. Fold ½ tsp nutmeg into thawed Cool Whip.
What if I don’t have condensed milk?
Substitute ½ cup evaporated milk + ¼ cup sugar, warmed until dissolved.
Why This Dessert Belongs on Your Holiday Table
This Eggnog Poke Cake is the ultimate holiday hack:
Effortless but impressive – Looks bakery-worthy with minimal work
Crowd-feeding magic – One pan serves 12-15 people
Nostalgic flavors – Tastes like Christmas in every bite
It’s the dessert that will have guests asking, “How did you make this?!” long after the plates are clean.
Ready to wow your holiday crowd? Don’t forget the cinnamon sprinkle—it’s the perfect finishing touch!
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Eggnog Poke Cake: A Festive Holiday Dessert Sensation
Description
Delight in the festive flavors of Eggnog Poke Cake, a moist and flavorful cake that’s perfect for holiday celebrations. With a luscious eggnog filling and a creamy frosting, this cake is sure to be a hit at your next gathering. Enjoy the taste of the holidays in every bite
Ingredients
1 box yellow cake mix (plus ingredients listed on the box)
2 cups eggnog
1 package (3.4 oz) instant vanilla pudding mix
1/2 tsp ground nutmeg
1 container (8 oz) Cool Whip, thawed
Ground cinnamon, for garnish
Instructions
Preheat your oven according to the cake mix package instructions. Prepare and bake the yellow cake mix in a 9×13-inch baking dish as directed.
Once the cake is baked, remove it from the oven and allow it to cool slightly. Use the handle of a wooden spoon to poke holes all over the top of the cake.
In a mixing bowl, whisk together the eggnog, instant vanilla pudding mix, and ground nutmeg until the mixture is smooth and begins to thicken.
Pour the eggnog mixture evenly over the cake, making sure it seeps into the holes.
Refrigerate the cake for at least 2 hours, allowing the eggnog mixture to fully soak into the cake.
Spread the thawed Cool Whip evenly over the top of the cake.
Sprinkle ground cinnamon over the Cool Whip for garnish.
Serve chilled and enjoy!
Notes
This Eggnog Poke Cake is a delightful and festive dessert that’s perfect for holiday gatherings. With its rich eggnog flavor and creamy topping, it’s sure to be a crowd-pleaser. Enjoy the holiday cheer in every delicious bite!
