This Eggnog Poke Cake has been my go-to holiday dessert for years, the kind of recipe that arrives at the table with a little halo of nostalgia. I first played with the idea during a December when I wanted a show-stopping but fuss-free centerpiece: a simple boxed vanilla cake transformed by seasonal eggnog and a whisper of spiced rum. The poke method turns the crumb into a tender, custardy sponge that holds the flavors in every forkful. The texture is soft and moist, not overly sweet, with the whipped topping adding a light, airy contrast and the cinnamon and nutmeg giving that unmistakable holiday warmth.

I remember serving this at a family brunch the first season I made it; my niece, who usually avoids desserts with alcohol, asked for seconds right after tasting it. The cake’s porous crumb soaks up the eggnog pudding, creating a luscious middle layer that feels homemade though it relies on easy shortcuts. It’s reliably festive, forgiving for rushed bakers, and endlessly adaptable — whether you want to make it boozy or keep it family-friendly. If you love eggnog, or you’re looking for an approachable dessert to bring to a party, this is a simple way to make the season taste like home.

Ingredients

• Cooking spray: Use a non-stick baking spray with flour (like Baker's Joy) for easiest release — it helps the cake slide cleanly from a 9 x 13-inch pan.
• Vanilla cake mix: One standard box (about 15.25 ounces) of vanilla cake mix plus the ingredients called for on the box (typically eggs, oil, and water). I prefer Duncan Hines or Pillsbury for consistent results.
• Instant vanilla pudding mix: Two 5.1-ounce boxes. Instant pudding sets quickly when whisked with cold liquid and will thicken the eggnog into a pourable custard that sinks into the cake.
• Eggnog: 2 1/2 cups of chilled, full-fat eggnog for richness. Higher fat content gives a creamier texture; store brands are fine, but homemade eggnog makes it extra special.
• Spiced rum: 1/4 cup. Adds warmth and complexity — use a spiced bottle like Captain Morgan. For a non-alcoholic option, substitute 1/4 cup additional eggnog plus 1 teaspoon rum extract.
• Whipped topping: 3 cups (one 8-ounce tub is about 2 cups; use two tubs to reach 3 cups) of frozen whipped topping, thawed, such as Cool Whip. Stabilized whipped cream works too if you prefer fresh texture.
• Ground cinnamon: 1/2 teaspoon for sprinkling, plus extra for garnish if desired.
• Nutmeg: A pinch of freshly grated nutmeg to finish; freshly grated will always be more aromatic than pre-ground.

Instructions

Prepare the pan and cake batter: Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch cake pan with cooking spray. Prepare the boxed vanilla batter according to the package directions — typically combining the mix with eggs, oil, and water. Stir until just combined; overmixing develops gluten and will toughen the crumb. Pour batter into the prepared pan and smooth the top with a spatula. Bake the cake: Bake the cake on the center rack for about 26 to 28 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking at 24 minutes. Remove from the oven and allow to cool in the pan for 10 minutes — this brief rest stabilizes the crumb so it won’t break when you poke holes. Make the eggnog pudding: While the cake cools, whisk together both packages of instant vanilla pudding with 2 1/2 cups chilled eggnog and 1/4 cup spiced rum in a medium bowl. Whisk briskly until the mixture begins to thicken — instant pudding will set in a few minutes. The mixture should be pourable but viscous enough to stay in the cake’s holes. Poke and soak: Use the bottom of a wooden spoon (about 1/2-inch to 3/4-inch diameter) to poke holes all over the cake, spacing them about 1 inch apart. Pour the pudding-egg nog mixture evenly across the cake, letting it settle into the holes and across the surface. For deeper soak, spoon extra into the center holes and gently press the batter toward edges so the custard distributes. Top and chill: Spread 3 cups of thawed whipped topping in an even layer over the soaked cake. Lightly sprinkle 1/2 teaspoon ground cinnamon and a pinch of nutmeg over the topping. For best texture and flavor melding, refrigerate for at least 1 hour before slicing; overnight chilling intensifies the custardy profile.

Storage Tips

Store leftovers covered in the refrigerator for up to 4 days. Use an airtight container or cover the pan tightly with plastic wrap to prevent the whipped topping from absorbing fridge odors. For longer storage, slice into portions and freeze on a parchment-lined sheet until solid, then transfer to a freezer-safe bag for up to 3 months. To serve frozen slices, thaw overnight in the refrigerator and gently re-fluff or add a fresh spoonful of whipped topping to freshen the appearance. Temperature changes can cause whipped topping to slightly weep; keep chilled until just before serving.

Ingredient Substitutions

If you want to avoid alcohol, replace the 1/4 cup spiced rum with 1/4 cup extra eggnog plus 1 teaspoon rum extract, or 1 teaspoon vanilla and a pinch of ground cloves for similar warmth. Use lactose-free eggnog and dairy-free whipped topping to reduce dairy, but note texture may be slightly lighter. For a gluten-free version, use a certified gluten-free vanilla cake mix and confirm the pudding packets are gluten-free. If you prefer fresh whipped cream, whip 1 1/2 cups heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form, then fold gently over the cake.

Serving Suggestions

Serve slices chilled on a festive platter dusted with a little extra nutmeg or a cinnamon stick for garnish. Pair with espresso or a hot toddy to balance the cake’s sweetness at a holiday brunch. For a lighter presentation, top each slice with a few toasted pecans or candied ginger pieces to add crunch and contrast. This dessert also travels well; keep chilled in a cooler for outdoor winter gatherings and let it sit at room temperature for 10 minutes before serving so the custard is not too firm.

Seasonal Adaptations

In winter, amplify holiday notes by folding 1/2 cup finely chopped dried cranberries into the whipped topping or sprinkling crushed gingersnap crumbs across the top. For a spring twist, swap eggnog for vanilla pastry cream thinned with milk and omit the nutmeg. Try a coffee- or chocolate-pudding variation for grown-up gatherings: replace one pudding packet with instant chocolate or use Irish cream liqueur instead of spiced rum for a different flavor profile.

Meal Prep Tips

Make the cake base up to 24 hours ahead: cool, cover, and keep at room temperature; prepare the eggnog-pudding and assemble the day of serving for maximum freshness. If you need to prep sooner, assemble fully and refrigerate — the cake will be even more melded and slice cleaner the next day. Measure your pudding and eggnog ahead and chill both; cold liquid helps instant pudding thicken more predictably. Use a wide spatula when spreading the whipped topping to avoid dragging pudding along the edges.

Success Stories

One holiday potluck I brought this to, someone asked for the recipe before dessert plates were cleared. Another time I halved the cake for a small family dinner and still had guests asking if I’d made two batches — the texture and festive flavor make people nostalgic. Readers have told me they love substituting bourbon or dark rum and that the cake pairs unexpectedly well with pear preserves on the side. These little success notes are what keep this simple dessert on my holiday menu.

Bring this to your next holiday table and let the comforting flavors do the rest — it’s approachable, adaptable, and a guaranteed crowd-pleaser that makes the season feel a little cozier.