Alright, so I have to come clean: the first time I made an Eggnog Poke Cake, I didn’t even know what a poke cake was. Honestly, I’d seen people stick the back end of a wooden spoon into a cake and thought they’d lost the plot – until I tasted it. Then it all made sense; the world could always use more Eggnog, especially if it involves cake and some sneaky shortcuts. Plus, pulling this warm, custardy beauty out of the oven (and promptly poking holes in it like a mad scientist) just reminds me of the time my sister and I tried to make traditional eggnog from scratch and ended up with, well, more of an omelette pudding. This recipe is way less risky, trust me.
Why You’ll Love Making This
I usually break this recipe out when it’s less than a week to Christmas and my to-do list looks like a novella. My family goes nuts for this cake – especially my uncle, who claims to not even like eggnog, but somehow he’s always first in the kitchen with a fork. Actually, I like that it’s easy enough to whip together even if, say, your dog is barking, you lost your spatula, and someone’s changed the oven settings without telling you… not that I’m speaking from experience (okay, maybe I am). And hey, the best part? You don’t have to separate a single egg. Take that, classic eggnog preparation!
What You Need (Ingredients)
- 1 box yellow cake mix (honestly, any vanilla or white mix is fine – once I even used a butter pecan one, and it was pretty smashing)
- 1 cup eggnog (store-bought is fine; but if you fancy making your own, this Serious Eats version is wild good, just mind the booze!)
- 1/2 cup milk (I use whole, but I’ve gone with oat when I ran out and nobody noticed)
- 3 eggs (your neighbor’s backyard eggs taste richer, if you can get ’em, but don’t sweat it)
- 1/3 cup vegetable oil (melted butter works too, makes for a denser cake)
- 1/2 teaspoon nutmeg (freshly grated or jarred – I won’t judge)
- 1/4 teaspoon cinnamon
- 1 can (14 oz) sweetened condensed milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold eggnog (again, hack it with milk if you’re running low)
- 1 tub (8 oz) whipped topping (Cool Whip or any store-brand – my grandmother always insisted on Reddi-wip, but to be honest, she was just brand loyal)
- Optional: a dusting of more nutmeg, a handful of toasted pecans, or extra whipped cream
How It’s Done: My Not-So-Perfect Method
- Preheat your oven to 350°F (or… whatever your oven says is 350, I swear mine has a mischievous streak). Grease a 9×13-inch pan; I once tried a round one but it got weirdly soggy in the center. Don’t recommend it.
- In a large bowl, dump in your cake mix, 1 cup eggnog, milk, eggs, oil, nutmeg, and cinnamon. Mix until it all looks smooth and no lumps are lurking in there. My youngest loves “quality control” at this step – yes, she always gets swirl marks on her nose.
- Pour the batter into your greased pan. Bake for about 28–32 minutes, but really just watch for a cake tester or toothpick to come out mostly clean. Sometimes there’s a bit of crumb – that’s fine, means it’ll be moist. And if you overbake it by three minutes (like I usually do chatting on the phone), don’t panic. It’s still delicious.
- Now the fun part: poke holes all over the warm cake (I use the handle end of a wooden spoon, but you could honestly use a chopstick or even a thick straw if that’s what you’ve got). Don’t skimp – the more holes, the more eggnog goodness you get inside.
- In a small bowl, whisk together the condensed milk and 1/2 cup eggnog. Pour this slowly over the cake, letting it ooze into the holes. It’ll look like a hot mess, but that’s part of the charm.
- Chill for at least 2 hours (or as long as you can stand to wait). I’m not patient; sometimes I cut it at 30 minutes and it’s just a bit gloopy. Regular folks might want to wait until it’s properly cold so it slices cleaner.
- Whisk together the instant pudding mix and 2 cups cold eggnog. Let it thicken (about 5 minutes). It gets surprisingly lump-free if you use a whisk—I just mash it until my arm complains.
- Spread pudding evenly over chilled cake. Then slather the whipped topping all over.
- Finish with a good sprinkle of nutmeg on top, maybe some toasted pecans if you’re feeling fancy. Or just eat it straight from the pan; no judgment here.
Notes from My (Imperfect) Eggnog Cake Adventures
- I once tried using spiced rum in the poke mixture. Tasted fun, but don’t give to the kids (obviously). If you do want a boozy cake, add a shot, but maybe cut back on the condensed milk – mine was a bit much.
- This tastes even better on day two… if you can wait that long. The flavors kind of cozy up together overnight.
- Don’t fret if the cake cracks on top once cooled; all that whipped topping covers a multitude of sins.
- If your cake caves slightly in the center, that’s normal. Actually, I like scooping the extra filling that collects there.
- The first time I tried this with homemade eggnog, it curdled a little—so lesson learned: store-bought is way more reliable here.
Things I’ve Tried – Variations Worth (and Not Worth) Repeating
- Made this with chocolate cake mix once on a dare. It was… not bad, but not exactly Christmas either. Wouldn’t repeat!
- Try caramel pudding instead of vanilla for a toasted spin—absolutely yummy if you like things sweet.
- If you’re anti-box-mix, swap in your favorite scratch-made yellow or butter cake. But, honestly, I think life’s too short.
- Have swapped in almond milk (unsweetened) and it worked well enough; maybe not quite as rich.
Equipment I Rely On (and What to Use If You Don’t Have It)
- Large mixing bowl (or two medium ones if all your big bowls are hanging out in the dishwasher, which, in my house, happens more often than I’d like)
- Hand mixer or a good old-fashioned whisk (if you don’t have either, two forks taped together actually kind of works in a pinch… I won’t tell if you try it)
- 9×13-inch cake pan (if you only have a round one, just watch the bake time and maybe lower the oven a smidge)
- Wooden spoon handle for poking, although I once used a chopstick and it held up fine
How to Store (If You Have Leftovers… Ha!)
This cake keeps best in the fridge, sealed up so it doesn’t absorb fridge weirdness. Probably fine for three days, but, honestly, in my house it never lasts more than a day! Oh, and if you want, cover it tightly with plastic wrap—unless your dog is particularly nosy (ask me how I know).
Serving This Cozy Holiday Cake
I like to cut big squares and dust with a bit more nutmeg – sometimes a splash of extra eggnog for grown-ups. One year, my cousin brought out maraschino cherries and it actually worked! Oddly festive. We’ve also tried serving with cinnamon ice cream (here’s a nice recipe over at Sally’s Baking Addiction), which takes it to another level. Or just eat straight from the pan, standing at the fridge at midnight… not that I’ve done that.
Lessons Learned (a.k.a Pro Tips From My Frequent Flubs)
- I once tried rushing the chilling step and regretted it – warm pudding over warm cake just slid everywhere like an avalanche. Actually, I find it works better if you let the cake cool almost completely before adding the pudding layer.
- Don’t skip poking deep holes or you’ll end up with dry spots (that’s never good).
- If your whipped topping starts getting runny, just pop it back in the fridge for ten minutes. Or, you know, eat it quickly—problem solved!
- Tasted way better using whole eggnog instead of light; you need that extra richness.
Your (Real) Questions Answered!
- Can I make this gluten free? You bet! Just use a gluten free cake mix—Bob’s Red Mill is solid, but any brand will do. No need to change the filling or topping.
- What if I can’t find eggnog in stores? Oh man, that’s annoying, but not the end of the world. Try this homemade version. Or in a real pinch, a blend of milk and cream with extra nutmeg and vanilla gets close.
- Does this freeze well? Honestly…meh. It doesn’t thaw quite as nice; the topping gets a bit weepy. Best to eat fresh, or at least just keep it in the fridge a few days.
- Can I halve the recipe? Actually, yes! Just use an 8×8 pan and cut all the measurements in half. Or eat a big batch… I tend to do that.
- Could I bake this as cupcakes? Tried once, was a bit too messy to poke. But maybe if you use mini spoons for the holes, it could work? Let me know if you try!
So, that’s it, friend – the best way I know to get all the eggnog feels, with none of the whisking or stovetop anxiety. Just pure holiday joy, cake-style. If you think of any wild combos, let me know. Happy chaos-caking!
