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Ultimate Eggnog Poke Cake

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This Ultimate Eggnog Poke Cake is an eggnog spice cake, soaked in eggnog and filled with eggnog pudding. It’s all topped off with whipped cream and a sprinkle of nutmeg.

A close up of an eggnog poke cake, with pockets of pudding in the middle and whipped cream on top

I guess you could say I am on a bit of an eggnog kick! Ever since I picked up my first carton of the season, my refrigerator has not been empty. Monday, I shared Eggnog Cream Pie Parfaits. This is what started my eggnog dessert obsession.

It continues today with this Ultimate Eggnog Poke Cake. Get this, it starts with an eggnog spice cake, then it’s soaked in eggnog and filled with eggnog pudding. It’s all topped off with a fresh whipped cream and a sprinkle of nutmeg.

A slice of eggnog poke cake on a mini white cake stand sitting on polka dot printed burlap

At first, I was just going to stop after I soaked the cake in eggnog. But then I was too in love with the eggnog pudding that I made for my cream pie, so I added that too. It was slightly genius.

I have made quite a few poke cake recipes each one different and equally as awesome. There are numerous ways that you can make them work. Some use sweetened condensed milk, some use pudding, you can also use caramel or hot fudge.

These cakes are usually topped with Cool Whip. I choose to use fresh whipped cream whenever possible, I prefer it to the taste of Cool Whip. But as always, you can use Cool Whip too. Finish it off with a sprinkle of nutmeg!

A close up of the inside of an eggnog poke cake with a couple bites missing

I have spiked this poke cake with some rum, because you all know that I enjoy a little spiked dessert every once in a while. However, you do have the option to omit the rum if you want to serve this to children or whatnot. Wherever this recipe calls for rum, simply substitute it with more eggnog. This is the Ultimate Eggnog Poke Cake after all!

If you are looking for a quick go-to holiday cake, this one should be in your back pocket!

A wide shot of 3 slices of eggnog poke cake on a white rectagnle plate

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Ultimate Eggnog Poke Cake

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 23 minutes
  • Total Time: 53 minutes
  • Yield: 15 slices


This Ultimate Eggnog Poke Cake is an eggnog spice cake, soaked in eggnog and filled with eggnog pudding. It’s all topped off with whipped cream and a sprinkle of nutmeg.


For the cake:

  • 2 cups (380g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (14.8 ml) vanilla extract
  • 2 ½ cups (350 g) all-purpose flour
  • 3 teaspoons (11.2 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (2.5g) ground nutmeg
  • 1 cup (296 ml) eggnog
  • 1/4 cup (59ml) spiced rum

For the toppings

  • 2 1/2 cups (591ml) eggnog, divided
  • 1 package (3.4oz) instant vanilla pudding
  • ¼ cup (59ml) spiced rum
  • 1 teaspoon (2.5g) ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 1/2 cups (354ml) heavy whipping cream
  • 1/2 cup (65g) powdered sugar


  1. Preheat the oven to 350°F.
  2. Mix the wet ingredients: In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scrape down the bowl as needed.
  3. Combine the dry ingredients: In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients to the batter, and then add half of the eggnog and mix just until the flour starts to incorporate.
  4. Add the remaining dry ingredients, and the remaining eggnog and rum. Beat on low speed until all of the ingredients are well combined. Stir with a spatula to ensure it’s well mixed.
  5. Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely prior to frosting.
  6. Poke the holes: While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour 1 cup of eggnog over the cake and allow it to soak in the cake for about 15 minutes.
  7. Prepare the pudding topping. Combine vanilla pudding, 1 1/2 cups eggnog and rum, cinnamon and nutmeg. Mix until pudding is dissolved. Do not allow pudding the get firm. Pour the pudding over top of the cake and then put it in the refrigerator. The pudding will soak into cake and get firm while refrigerating. Allow 10-15 minutes.
  8. Prepare the whipped cream by placing the bowl and whisk in the freezer for 10 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until soft peaks form. Add the powdered sugar and beat on medium high until stiff peaks form. Top cake with whipped cream and dust with nutmeg. Keep refrigerated.


  • Alcohol free option: Wherever this recipe calls for rum, simply substitute it with more eggnog.
Nutrition Information:
1 slice
  • Category: Cake
  • Method: Oven
  • Cuisine: American


Leave a Comment

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43 Responses
  1. Diane Embury

    I’m so happy that I tried this recipe, it uses quite a bit of eggnog and the flavour is very good! My only critique would be that the directions weren’t quite clear on how far into the cake that the holes should be poked, but I will make this recipe probably every Christmas, when I always have eggnog and spiced rum! It’s a keeper!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      This is a very old recipe, originally it was made with cake mix but has since been updated to be made from scratch

  2. chelsea

    Hi, this recipe looks absolutely amazing and I’m thinking of making it for Christmas, but I was wondering how strong of a taste the rum lends to the overall cake? I was considering using the rum portion in the baked cake part(knowing how alcohol will usually bake off) and perhaps switching the rum that goes in the pudding mixture to eggnog like you said in the note we could do if we wished to replace any of the rum!

    Also,… we do NOT follow the box cake instructions as far as the eggs,oil, etc…. Just use the box cake mix powder and then add the ingredients that you called for (2 Large eggs, ½ C Vegetable oil, ½ C Rum,½ C Eggnog)?

    One last question! Whenever I have made poke cakes before(never made one with a pudding mixture though) I usually poke holes with just a fork and that allows the liquid enough space to seep in. But with this recipe do I need to use something larger to make the holes? Assuming that the pudding mixture will be thicker?

    Sorry for all the questions! Thank you SO much! I’m excited to make(and eat) this! 😀

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Chelsea, The rum is really more of a spice flavor and less of a “spiked”. The rum will bake off. So if you are looking to SPIKE this up a bit, adding it into the pudding might be your best bet. You can do half milk half rum in your pudding mixer.

      I used a box cake mix, which called for the ingredients I listed above. Instead of using water, I used Eggnog.

      In my recipe I called out to use the end of a wooden spoon to poke holes in the cake. I like the larger holes because it really allows the pudding to absorb. If you use a fork, I am afraid that you will just end up with a layer of pudding on top that hasn’t soaked into your cake.

      Happy holidays and I hope you like this cake!

      1. chelsea

        So should I just follow the instructions on my box of cake mix and use the amount of eggs and oil they call for on the box but instead of the water use the eggnog and rum? What cake mix did you use? Most cake mixes call for 3 eggs. Sorry once again! I feel crazy asking all these questions. haha just want to get it right 🙂 Baking is already so stressful during this time of the year! Thank you so much

  3. Shelly

    I made this over the weekend and it is FABULOUS!!! Shared it with my neighbors so I wouldn’t eat the whole thing. Everyone LOVED it! Even better the second day. Making again for Thanksgiving.. YUM!

  4. Lindsey @ American Heritage Cooking

    Every time I see one of your fabulous poke cake recipes I ask myself why I haven’t made one yet gosh darn it! Probably because each one is better than the last and I just can’t decide where to start. But seriously, I need to just work my way down yours and Lindsay’s poke cakes starting with this one. Pinned!

  5. Alice @ Hip Foodie Mom

    oh my gawd, I love this eggnog poke cake!!! looks so good. . I haven’t baked much with eggnog but after seeing all the gorgeous recipes that are coming out now, I’m so in!!! trying something soon! love this cake!

  6. Krista @ Joyful Healthy Eats

    I’m ok that you’re obsessed with egg nog right now because I get to reap the benefits! I totally heart this poke cake Julianne, sounds amazing and its gorgeous. I will never understand how you make such perfect slices.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      I destroy an entire cake until I get the perfect one! And I clean my knife each time. SHHH! It’s my secret/not so secret.

  7. Taylor @ Food Faith Fitness

    I have been on a MASSIVE eggnog kick lately, so I want to munch away at this cake! LOVE that there so much eggnogy goodness! Pinned!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thanks Taylor! So have I! And my boyfriend doesn’t drink it so I don’t have to fight over it with anyone in the house!

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