This Eggnog Poke Cake has been a holiday mainstay in my kitchen for as long as I can remember. I first made a version of it during a surprisingly mild December when I wanted something that tasted like a boozy, velvety dessert but didn't require complicated techniques. The first bite — a soft vanilla crumb infused with spiced eggnog, the gentle warmth of nutmeg, and a cool whipped topping — immediately became a conversation starter at family dinners. It feels indulgent without being heavy, and the simple method makes it easy to bring to potlucks or to make ahead for guests. I discovered how forgiving this dessert is when I swapped the usual dairy for richer eggnog and used an instant pudding for a custardy filling that sinks into the cake holes perfectly. The texture contrast is what sells it: tender cake, pockets of silky custard, and a cloudlike whipped topping crowned with freshly grated nutmeg. Over the years I’ve watched picky-until-now cousins ask for seconds and seen grandparents smile at a familiar seasonal flavor, which is why this always finds a place on my holiday table.

Ingredients

• Vanilla cake mix (one 18.3-ounce box): Use a high-quality mix like Duncan Hines or Betty Crocker for a reliable crumb and neutral vanilla base that lets the eggnog flavor shine.
• Eggnog (2/3 cup + 2 cups): Full-fat eggnog gives the richest custard flavor. I prefer a brand with real cream and eggs — it makes the filling silkier. Reserve 2/3 cup for the cake batter and 2 cups for the pudding filling.
• Water (1/2 cup): Room-temperature tap water thins the batter to the ideal consistency; measured liquid balances the cake chemistry for even rise.
• Vegetable oil (1/3 cup): Neutral oil keeps the cake moist. Canola or sunflower oil work well; avoid olive oil to prevent an off flavor.
• Eggs (3 large): Use large eggs at room temperature for better emulsion and lift in the batter.
• Ground nutmeg (1 teaspoon + extra): Freshly grated or freshly ground nutmeg is more aromatic than pre-ground; use an additional pinch to finish the top for spice and aroma.
• Instant vanilla pudding mix (one 3.4-ounce box): Acts as the custard that soaks into the holes; makes a luscious filling without cooking.
• Spiced rum (1/4 cup, optional): Adds depth and a warm note to the filling; substitute rum extract or omit for an alcohol-free version.
• Whipped topping (one 8-ounce tub): Cool Whip or similar spreads easily; for a fresher finish, use lightly sweetened whipped cream instead.

Instructions

Bake the Cake: Preheat the oven to 350°F and grease the bottom of a 9x13-inch pan. In a large bowl, combine the boxed cake mix, 2/3 cup eggnog, 1/2 cup water, 1/3 cup vegetable oil, 3 eggs, and 1 teaspoon ground nutmeg. Beat on medium speed for 2 minutes until the batter is smooth and slightly aerated. Pour into the prepared pan and bake for 26–28 minutes, or until a toothpick in the center comes out with a few moist crumbs but no raw batter. Allow the cake to cool for 10 minutes — still warm but not hot — before poking holes. Poke the Holes: Use the handle of a wooden spoon or a large straw to poke evenly spaced holes across the warm cake. Aim for about 1-inch spacing, pressing down until you reach the pan but avoiding tearing — the holes create channels for the filling to sink in and evenly moisten the crumb. Make the Filling: In a mixing bowl, whisk together the instant vanilla pudding mix and 2 cups eggnog until smooth and thickened — this takes about 1–2 minutes. Whisk in 1/4 cup spiced rum if using. The mixture will be pourable but slightly viscous, perfect for seeping into the holes. Pour the filling slowly and evenly over the cake, allowing time for it to find the channels and settle into the cake rather than pool on top. Chill and Top: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or up to overnight, to let the filling fully set and the flavors meld. When chilled, spread the 8-ounce tub of whipped topping over the cake in an even layer. Finish with a generous dusting of freshly grated nutmeg or ground nutmeg to taste. Slice into squares and serve cold.

Storage Tips

Store leftover squares in an airtight container in the refrigerator for up to 4 days. If you want to keep the whipped topping pristine, store the cake without the topping and add fresh whipped cream just before serving; this prevents weeping. For freezing, cut into individual squares and flash-freeze on a baking sheet for an hour, then wrap each piece tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge and top with fresh whipped cream for best results. Quality indicators include an intact texture without separation and a fresh eggnog aroma; if either smells or tastes off, discard.

Ingredient Substitutions

To make an alcohol-free version, replace the spiced rum with 1 teaspoon rum extract or omit entirely — the custard will remain flavorful thanks to the eggnog and vanilla pudding. For a lighter finish, use low-fat eggnog and light whipped topping, though the texture will be less rich. If you need a gluten-free option, use a certified gluten-free vanilla cake mix and verify the pudding mix is gluten-free. For a homemade twist, you can substitute the instant pudding with 1 cup of cooked pastry cream, cooled, for a more luxurious filling; adjust chilling time accordingly.

Serving Suggestions

Serve chilled with a sprig of fresh mint or a cinnamon stick for garnish. This goes beautifully with a small scoop of vanilla ice cream or a drizzle of caramel for extra indulgence. For adult gatherings, serve alongside a tumbler of spiced rum or coffee laced with rum. Present in the center of the table on a festive platter, or cut into bars for a potluck tray — the squares are portable and easy for guests to help themselves.

Cultural Background

Eggnog itself has roots in medieval Europe and was popularized in colonial America where rum was plentiful, making it a classic holiday drink. This dessert is a modern American adaptation that captures the spirit of eggnog in a simple, shareable format. The poke technique — creating holes to allow a flavored liquid to permeate the cake — is a relatively recent American innovation, often used to turn boxed mixes into more sophisticated, custardy desserts.

Seasonal Adaptations

In winter, boost the seasonal flair by folding a teaspoon of pumpkin pie spice into the pudding mix for a pumpkin-egg nog hybrid. For summer celebrations, make a lighter version with frozen whipped topping and chilled coffee liqueur in the filling for an adult twist. During non-holiday months, swap the nutmeg for lemon zest and use lemon pudding with milk for a citrus poke cake that brightens warm-weather menus.

Meal Prep Tips

Make the cake a day ahead: bake, chill briefly, poke holes, pour the filling, and refrigerate overnight. Add the whipped topping and nutmeg just before serving to keep the topping fresh and airy. Use shallow, stackable airtight containers for refrigerated storage to save space in the fridge. For office or school lunches, cut into smaller squares and wrap individually for easy grab-and-go servings.

Whether you’re making this for a holiday gathering or a cozy family dessert, the combination of tender cake, custardy pockets, and pillowy topping is reliably comforting. Wrap it up, chill it well, and watch it disappear — that’s the best kind of success in my kitchen.