This eggnog poke cake has been a holiday showstopper in my kitchen for years. I first made it during a snowy December when I wanted to create something that tasted like the season—rich, warmly spiced, and nostalgic—without hours of fuss. The idea of taking a simple boxed vanilla cake and transforming it into a custardy, eggnog-soaked dessert felt like magic: the pokes allow the spiced liquid to sink deep into the crumb, so every bite is tender and fragrant. Friends and family always ask for the recipe after the first slice, and I love serving it straight from the refrigerator, chilled and soft.

What makes this version special is the balance of textures and flavors: a light, airy cake base infused with real eggnog and a hint of nutmeg, a silky instant vanilla pudding layer that sets into the holes, and a cloud of whipped topping finished with freshly grated nutmeg and a dusting of cinnamon. I discovered that using quality store-bought eggnog and a good boxed vanilla mix delivers consistent results every time, and the dessert comes together in under an hour of active time—ideal for busy holiday afternoons. It’s approachable, forgiving, and always festive.

Ingredients

• Vanilla cake mix: Use a 14.25-ounce boxed vanilla cake mix for a consistent rise and tender crumb. I prefer a brand with real vanilla extract listed; it gives the base a slightly stronger flavor than cheaper mixes.
• Vegetable oil: 1/3 cup vegetable oil keeps the cake moist without changing the flavor—canola oil works equally well and is neutral tasting.
• Large eggs: 3 eggs at room temperature create structure and help the cake set evenly. Let them sit out 15 minutes before mixing if refrigerated.
• Eggnog: 1 cup for the batter and 3 cups for the pudding layer—use a quality store-bought eggnog or homemade for richer flavor. Whole-milk eggnog yields a creamier, more luxurious result.
• Ground nutmeg: 1/4 teaspoon in the batter and additional in the pudding and for dusting—freshly grated is best for aroma, but ground nutmeg works fine in a pinch.
• Instant vanilla pudding: One 3.2-ounce box whisked with eggnog becomes a silky filling that seeps into the cake holes and sets without baking.
• Whipped topping: One 8-ounce container of thawed whipped topping gives a light, cloud-like finish—use stabilized whipped cream if you plan to serve over multiple days.
• Ground cinnamon: For a final dusting to complement the nutmeg and add holiday warmth.

Instructions

Prepare the pan and oven: Preheat the oven to 350 degrees Fahrenheit and spray a 9x13x3-inch baking dish with pan spray. Giving the pan a quick spray ensures easy serving and prevents sticking around the edges. While the oven heats, gather measured ingredients so the batter can be mixed quickly and evenly. Mix the batter: In a large bowl combine the 14.25-ounce vanilla cake mix, 1/3 cup vegetable oil, 1 cup eggnog, 3 large eggs, and 1/4 teaspoon ground nutmeg. Beat at medium-high speed for 2 minutes with a hand mixer or stand mixer fitted with a paddle attachment. The batter should be smooth and pourable—scrape the bowl once to incorporate any dry pockets. Bake the cake: Pour the batter into the prepared pan and bake 30–35 minutes, or according to the box directions, until a toothpick inserted near the center comes out with a few moist crumbs. Oven temperatures vary, so start checking at 28 minutes. Remove the pan and cool completely on a wire rack; cooling prevents the pudding from becoming too runny when poured over. Poke the cake: Once cooled, use the clean handle of a wooden spoon to poke holes about 1 inch apart across the cake. Press down firmly enough to reach the bottom but not so hard as to break the cake into pieces—the holes create channels for the pudding and eggnog mixture to sink into. Make the pudding filling: In a large bowl whisk the 3.2-ounce box instant vanilla pudding mix with 3 cups eggnog and 1/4 teaspoon ground nutmeg until smooth. Let the mixture sit 5 minutes to thicken slightly; it should be pourable but set up enough to hold in the holes as it chills. Fill and chill: Pour the pudding mixture evenly over the cake, spreading gently so the liquid seeps into the poked holes. Cover the pan and chill about 2 hours in the refrigerator to allow the pudding to set and the flavors to meld. Chilling overnight intensifies the spice and makes slicing cleaner. Finish and serve: Top the chilled cake with the 8-ounce container of thawed whipped topping, smoothing with a spatula. Dust the surface with freshly grated nutmeg and a light sprinkle of ground cinnamon. Slice into squares and serve chilled—this dessert is best when cold.

Storage Tips

Store the cake covered in the refrigerator to retain moisture and prevent the whipped topping from drying out; an airtight lid or plastic wrap works well. Keep chilled up to 3 days—beyond that the texture softens and the cake can become too dense as the pudding continues to hydrate the crumb. For longer storage, slice and individually wrap portions in plastic, then place in a freezer-safe container for up to 1 month. Reheat is unnecessary—thaw in the fridge overnight and serve cold. When reheating is desired, allow the slice to come to room temperature briefly, then warm for 10–12 seconds in a microwave to reduce chill without melting the whipped topping.

Ingredient Substitutions

If you’d like to cut sweetness slightly, use sugar-free instant vanilla pudding with a sugar-free eggnog—note that texture will be a touch firmer. For a non-dairy version, choose a plant-based vanilla milk for the batter and coconut-based eggnog replacements; keep in mind coconut flavors will shine through. Swap vegetable oil for melted unsalted butter for a richer flavor at a 1:1 ratio. If you prefer a boozy adult version, stir 1–2 tablespoons of dark rum or brandy into the pudding mixture—add gradually and taste, as alcohol tempers the sweetness and boosts aroma.

Serving Suggestions

Serve chilled squares on a platter garnished with whole nutmeg shavings and a cinnamon stick for presentation. Pair with lightly spiced coffee, espresso, or a small glass of eggnog for a matching flavor lane. For a festive buffet, cut into smaller, bite-sized portions and top each with a toasted pecan half. For brunch, complement the dessert with fresh berries or a citrus compote to cut the richness. Use a hot knife (dip in hot water and wipe dry) for clean slices through the chilled topping and pudding layers.

Cultural Background

Poke-style desserts emerged as an American adaptation of traditional tres leches and custard-infused cakes; they became popular because they transform simple boxed cake into a creamy, indulgent treat with minimal effort. The eggnog flavor ties directly to centuries-old European flavored milks—spiced mixtures of milk, eggs, sugar, and spirits—brought to colonial America where eggnog became a holiday staple. This dessert bridges convenience and tradition: boxed mix meets seasonal eggnog and spice, creating a contemporary classic that nods to old-fashioned holiday rituals.

Seasonal Adaptations

In winter, increase warming spices—add 1/2 teaspoon cinnamon to the pudding and a pinch of cloves for deeper holiday warmth. For spring or summer, replace eggnog with vanilla milk and reduce nutmeg for a lighter, year-round version. For Thanksgiving, fold toasted pecans into the whipped topping and swap the cinnamon dust for pumpkin pie spice. During the holidays add a tsp of espresso to the pudding to balance sweetness and add depth—this works especially well if serving alongside bitter coffee.

Meal Prep Tips

To prep ahead, bake and poke the cake the day before, then refrigerate uncovered for an hour to set the crust. Make the pudding the morning you plan to serve and pour over the cake, then chill. Add the whipped topping the same day you serve for the freshest finish. Use shallow, airtight containers to store individual portions for lunches—these travel well in a cooler. When transporting, keep the cake level and chilled in an insulated carrier to avoid melting the topping.

This cake is a celebration of simple techniques delivering special results: a quick batter, strategic poking, and a creamy filling come together to create a memorable dessert. Invite friends over, pour a cup of something warm, and enjoy the way small touches—freshly grated nutmeg, a proper chill—turn humble ingredients into something festive and comforting.