That One Time I Fell in Love With Eggnog Poke Cake…
You know how some recipes kinda sneak up on you and steal the show? That was Eggnog Poke Cake for me. I tried it one December (no idea how I survived so many winters without it), basically on a whim, mostly because eggnog was on sale and I basically can’t resist an impulse buy when it’s cold outside. The first time, I didn’t even own a proper whisk (true story—used a fork and a prayer), but somehow, the cake still turned out so dang good my brother offered to do my laundry if I made it again. I mean, that’s rare. Anyway, there’s just something about the way the sweet, custardy eggnog soaks into the fluffy cake—like an edible blanket for your soul. Okay, that’s a bit dramatic, but you get the gist.
Why I Keep Making This (and Maybe You Will Too)
I whip up this Eggnog Poke Cake whenever someone needs a little cheering up, or honestly if I’m just stuck with a half-carton of nog about to expire (who else has this problem?). My family goes a bit bananas for it, especially my aunt, who once claimed it was her spirit cake. It’s great for lazy folks (like me, more often than I’d admit), because you start with a boxed mix, but everyone swears it tastes homemade. Plus, if you’re anything like me and have scarred yourself with trying to bake complicated things at 11pm, this cake will seem refreshingly do-able. Just don’t poke the holes too close—yeah, did that once, ended up with cake craters (but hey, still delish).
Here's What You’ll Need (and Some Handy Swaps)
- 1 box yellow cake mix (I usually grab Betty Crocker, but whatever's on sale or hiding at the back of the cupboard totally works)
- *Sub out: white cake mix in a pinch, or spice cake if you’re feeling wild*
- Ingredients called for on the box (typically 3 eggs, ½ cup oil, & water — one time I ran low and added half whole milk, no complaints from taste testers)
- 2 cups eggnog (full-fat is so creamy, but light eggnog will do; my grandma stuck to the store-brand stuff, swore it was better for baking; not sure, but never argue with grandmas…)
- 1 package (3.4 oz) instant vanilla pudding mix (Honest moment: French vanilla or even cheesecake flavor both work a treat)
- 1 teaspoon ground nutmeg (fresh is fancy, I just keep a shaker handy)
- ½ teaspoon cinnamon (skip if you’re not a cinnamon nut, but c’mon, it smells heavenly)
- 1 tub whipped topping (Cool Whip’s the usual, but real homemade whipped cream is a flex I aspire to; if you’ve got the whisking muscle!)
- Optional: extra nutmeg for sprinkling, a tiny splash of dark rum or rum extract for a grown-up vibe (I tried bourbon once, maybe stick to rum…)
How I Pull This Off (Directions That Don’t Panic)
- Preheat your oven to whatever your cake mix box says (usually 350°F, unless your oven’s got personality—mine tends to run hot). Grease a 9x13-in pan. Or just do what I do and use parchment if you hate dishwashing.
- Mix up the cake batter according to the box instructions—eggs, oil, water, the whole shebang. (I use my ancient hand mixer, but heck, I’ve done this with elbow grease and a wooden spoon and survived.) Pour it into the pan.
- Bake until your kitchen smells amazing and a toothpick poked in the center comes out clean—about 25 to 30 minutes. Oven times are fickle, just poke and check.
- Here’s where the ‘poke’ comes in. Once the cake’s out and still a bit warm (not hot, or the pudding turns weirdly chunky), grab the handle of a wooden spoon or chopstick and poke holes all over the top. Not too close; learned that the awkward way.
- In a bowl, whisk together the eggnog and pudding mix until thick—about 2 mins. It’ll look gloopy at first; I always panic but keep whisking, it smooths out.
- Spoon or pour the pudding mixture all over the cake, making sure it gets into the holes. (This is where I sneak a taste—the pudding bowl, not the cake. I have some dignity.)
- Let it chill in the fridge for at least 2 hours—or overnight. The waiting is tough, but the cake needs its beauty rest.
- Before serving, slather with whipped topping. Dust with nutmeg or cinnamon if you’re feeling photogenic. Or if you’re me, just go heavy on the nutmeg and call it fancy.
Some Notes From the Trenches
- I’ve tried rushing the chilling part, and yeah… the pudding just makes puddles. Actually, I find overnight gives the best soakage (is that a real word? Oh well).
- If you over-poke the cake, it could fall apart. So, space them out, roughly an inch apart. Doesn’t have to be perfect! I actually got a bit lazy once and did fewer holes and it still worked okay—just less drama.
- Sometimes I jazz up leftovers with a little chocolate sauce, but now I’m off-topic.
Mixing Things Up—What Worked and What Didn't!
- I’ve swapped in chocolate cake mix but, honestly, was a bit much (for me). If you love chocolate, go wild, but my lot said it was like drinking eggnog through a fudge straw. Maybe not again.
- Rum extract in the pudding: nice touch, but just a teensy bit or it takes over.
- Once, dusted with crushed gingerbread cookies on top—looked cute, though got soggy quick. Maybe add just before serving?
- Oh, tried making mini cupcakes instead of a big cake. Was fiddly, but the kids liked the ‘poke’ surprise inside.
Got the Gear? Here’s What I Use
- 9x13-inch baking pan (but listen, I’ve used a disposable foil tray when my good pan’s gone walkabout. Works fine.)
- Hand mixer or sturdy whisk (if you’re feeling like Popeye, mix by hand, just budget extra time)
- Wooden spoon handle, chopstick, or anything pokey. In a pinch, I’d use the handle end of a spatula.
- Mixing bowls — nothing fancy. I once used a large Pyrex measuring cup, it did the trick.
So, How’s It Keep? (Spoiler: Not Long in My House)
Technically, you can cover leftovers and keep them in the fridge about 3 days—if your crew shows any self-control, teach me your ways! It soaks up flavor and gets softer. I think it tastes even better the next day. Just don’t freeze it; pudding cakes get weird, like eating a cold sponge. Learned that the hard way.
How We Serve It (A Bit About Traditions)
Usually I bring out the cake in the pan, letting everyone scoop out their own slab, with a messy spoonful of extra whipped cream on top (my uncle says it keeps it festive, I say it’s just easier). At Christmas, sometimes I’d stick a little cinnamon stick in each slice just because it looks… seasonal? Add a mug of real eggnog if you’re doubling down (which, let’s be honest, I’ve done).
Some Tips I Learned the Hard Way (You Don’t Have To)
- I once tried to use hot cake with cold pudding, hoping it would ‘set faster’—total disaster, just soggy cake soup. Patience, grasshopper.
- If your whipped topping is frozen solid, let it thaw completely or it’ll tear the cake up when you try to spread it. I learned to just leave it in the fridge overnight rather than microwaving it to death.
- Actually, I find it works better if you poke and pour the pudding pretty soon after baking—don’t wait until the cake is chilly or the pudding just kinda sits on top.
Eggnog Poke Cake FAQ (I Get These A Lot!)
"Can I make this ahead?"
Absolutely! In fact, I think Eggnog Poke Cake tastes better the next day. Pre-make up to the whipped cream topping, add that right before serving.
"Any non-dairy swaps for eggnog?"
Sure can! My friend tried adding almond nog (yes, it exists, here’s some tips), and it came out pretty tasty. Probably won’t fool eggnog purists, but worth a shot.
"What if I don’t have instant pudding?"
Hmm, regular pudding mix might work if you chill everything longer, but it won’t be quite as thick. But hey, sometimes imperfect is more fun—and you get to eat it with a spoon, no judgment.
"Can I use homemade cake and whipped cream?"
Oh totally, knock yourself out! Honestly, I only do that when feeling fancy, and then everyone acts like I invented cake. But the box kind is delicious, too. No shame in that game.
"Why is my cake all gooey at the bottom?"
Probably poked too many holes or poured pudding on too early (hot cake = puddle cake). Next time, let the cake cool just a bit—not cold, not hot. Somewhere in the middle, like Goldilocks would say.
Actually, if you make it, let me know how yours turns out—love hearing stories (and snack fails!). Happy baking, mate!
Ingredients
- 1 box vanilla cake mix (about 15.25 oz)
- 1 cup eggnog
- ½ cup vegetable oil
- 3 large eggs
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 2 cups cold eggnog (for pudding)
- 1 container (8 oz) whipped topping, thawed
- ½ teaspoon freshly grated nutmeg
- Optional: holiday sprinkles for garnish
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
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2In a large bowl, combine vanilla cake mix, 1 cup eggnog, vegetable oil, and eggs. Mix according to package instructions until well blended.
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3Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes.
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4Using the handle of a wooden spoon, poke holes all over the warm cake.
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5In a medium bowl, whisk together instant pudding mixes and 2 cups cold eggnog until smooth and slightly thickened, about 2 minutes. Pour evenly over the cake, gently spreading to fill the holes.
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6Refrigerate cake for at least 2 hours. Before serving, spread whipped topping over the cake and sprinkle with nutmeg and holiday sprinkles if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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