This Eggnog Poke Cake has been my holiday standby for years, the kind of dessert that makes the house smell like winter and invites people to linger after dinner. I first put this together during a hectic December when the oven time I had was limited but I still wanted something that tasted luxurious and seasonal. The finished cake is tender and lightly spiced, with pockets of boozy eggnog pudding that keep every bite moist and celebratory. It hits the sweet spot between nostalgic and grown-up: familiar vanilla cake amplified by nutmeg and a splash of spiced rum.

What makes this version special is how forgiving it is. The base uses a trusty boxed mix, elevated by swapping water for eggnog and stirring in ground nutmeg—small changes that add a depth of flavor without extra fuss. After baking, you poke the cake and pour over a silky pudding mixture made with more eggnog and a hint of rum; the pudding sinks into the holes and becomes an ethereal sauce. A thick layer of whipped topping finishes it off, dusted with nutmeg for aroma and visual charm. Serve chilled for the best texture and let the flavors meld for at least four hours.

Ingredients

• Vanilla cake mix (one 18.3 oz box): I recommend a reliable brand like Betty Crocker or Duncan Hines for consistent structure. Using box mix keeps the crumb tender; choose regular (not gluten-free) if you don’t need special diets.
• Eggnog: 2 2/3 cups total are used across the cake and pudding. Whole eggnog provides richness—look for a brand you like (e.g., Borden or store-made), or homemade if you prefer control over sweetness and spice.
• Vegetable oil (1/3 cup): Keeps the cake moist and stores well chilled. Can substitute neutral oil such as canola.
• Eggs (3): Room temperature eggs emulsify more smoothly into the batter and support lift. Pull them out of the fridge 30 minutes before mixing if possible.
• Ground nutmeg (1 tsp): Freshly grated nutmeg is aromatic and bright; use pre-ground for convenience but add sparingly—the spice is strong.
• Instant vanilla pudding mix (3.4 oz box): This thickens quickly with cold liquid and produces the silky filling; do not use cook-and-serve pudding here.
• Spiced rum (1/4 cup): Optional but recommended for depth—Captain Morgan or similar brands work well. Substitute rum extract or omit for a non-alcoholic version.
• Whipped topping (8 oz tub): Cool Whip or a comparable brand provides a stable, airy finish; for a fresher note use lightly sweetened whipped cream (stabilize with a tablespoon of instant pudding if desired).
• Additional nutmeg: For dusting the top to enhance aroma and appearance just before serving.

Instructions

Preheat and Prepare: Preheat the oven to 350°F and grease the bottom of a 9x13-inch pan with butter or nonstick spray. Greasing only the bottom helps with removing the cake cleanly and keeps the sides from over-browning. Set the pan aside while you mix the batter so it comes to room temperature and the batter spreads evenly. Mix the Batter: In a large bowl combine the cake mix, 2/3 cup eggnog, 1/2 cup water, 1/3 cup vegetable oil, 3 eggs, and 1 teaspoon ground nutmeg. Using an electric mixer on medium speed, beat for about 2 minutes until the batter is smooth and homogenous. Scrape down the sides once to ensure even distribution; the batter should be pourable but not thin like water. Bake: Pour the batter into the prepared 9x13 pan and spread evenly. Bake at 350°F for 26–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Watch for even golden color—if the edges brown too quickly, tent with foil for the last 5 minutes. Poke the Cake: Let the cake cool for 10–12 minutes, then use the handle of a wooden spoon or a large straw to poke holes about 1 inch apart across the surface. The holes let the filling seep deep into the crumb—aim for uniform spacing so each square has a good amount of custard. Prepare the Filling: Whisk together the instant vanilla pudding mix with 2 cups eggnog and 1/4 cup spiced rum until fully combined and slightly thickened—about 2 minutes. Because it’s instant pudding, it firms up quickly in cold liquid; stir just until blended so it remains pourable enough to sink into the cake. Soak the Cake: Slowly pour the pudding mixture over the cake, starting at one corner and allowing it to spread and sink into the holes. Pouring too quickly can pool the filling on top instead of dispersing into the holes. Cover the pan and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and the texture fully set. Finish and Serve: Spread the 8-ounce tub of whipped topping over the chilled cake in an even layer. Sprinkle additional ground nutmeg over the top for aroma and contrast. Keep refrigerated until ready to serve; slice into 12 squares and garnish individual portions if desired.

Storage Tips

Store the cake covered with plastic wrap or in an airtight container in the refrigerator. Properly covered, it will maintain texture and flavor for up to four days; after that the whipped topping may begin to weep and the cake crumb can firm up. For longer storage, freeze the un-topped cake tightly wrapped in plastic and aluminum foil for up to one month—add fresh whipped topping after thawing in the fridge overnight. When reheating single slices, use a microwave for 8–12 seconds; be cautious as the pudding pockets retain heat and can become very warm.

Ingredient Substitutions

If you want to avoid alcohol, replace the 1/4 cup spiced rum with 2 teaspoons rum extract plus 2 tablespoons extra eggnog for body. To make the topping from scratch, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form; stabilize with 1 tablespoon instant pudding mix if you expect it to sit for hours. For a lower-sugar option, use sugar-free instant pudding and a reduced-sugar cake mix, keeping in mind texture may be slightly different. Gluten-free cake mixes can be used, though the crumb will be more delicate—bake times may vary.

Serving Suggestions

Serve chilled with a dusting of freshly grated nutmeg and an optional curl of orange zest for a citrus lift. For presentation, add toasted pecans or slivered almonds on individual plates to introduce crunch. This pairs beautifully with coffee or a warm toddy and can be portioned for buffet-style holiday tables. For an elevated finish, drizzle a small amount of warmed caramel or butterscotch sauce at serving time, but avoid adding too much liquid or it will compromise the chilled texture.

Cultural Background

Eggnog traces its roots to medieval European posset and evolved in colonial America into the rich, spiced beverage we associate with the holidays. Incorporating eggnog into baked goods is a natural extension of that tradition—evoking the warmth of spiced milk, eggs, and booze that has long been part of festive celebrations. Poke cakes themselves became popular in mid-20th-century American home cooking as an easy, comforting dessert technique, perfectly suited to this seasonal twist.

Seasonal Adaptations

In winter, emphasize warm spices: add 1/2 teaspoon cinnamon and a pinch of cloves to the batter for a deeper holiday profile. For spring or summer gatherings, lighten the profile by omitting rum and using vanilla bean paste with a citrus garnish. At Thanksgiving, fold 1/2 cup finely grated apple into the batter for texture and autumn flavor. For an adult-only New Year’s version, soak the cake with a combination of spiced rum and a splash of brandy for extra warmth.

Meal Prep Tips

Prepare the cake a day ahead—bake, poke, pour the pudding mixture, and refrigerate overnight. The next day, spread the whipped topping just before serving for the freshest look. If transporting to a party, keep it chilled in a cooler and add the nutmeg dusting on site. Use plastic wrap beneath the lid of the cake pan to prevent condensation during travel. Slice with a warmed knife (dip in hot water then dry) for clean portions.

This Eggnog Poke Cake is a reliable, festive finale that blends nostalgia and ease. It’s forgiving, adaptable, and always welcomed at holiday tables—give it a try and let it become part of your seasonal repertoire.