Eggnog Poke Cake
This easy, make-ahead Eggnog Poke Cake features all the festive flavors of the holidays! Made with a simple cake mix and topped with a dreamy cream cheese frosting, everyone will want a second slice!
Servings: 20 servings
Calories: 340kcal
Ingredients
Cake
- 15.25 ounce white cake mix
- 4 large eggs
- 3 cups eggnog divided
- 1/2 cup canola or vegetable oil
- 1 teaspoon ground nutmeg
- 3.4 ounce box instant vanilla pudding mix
Frosting
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- 2 1/4 cups heavy whipping cream
- Garnish: additional ground nutmeg
Instructions
Cake
- Preheat oven to 350°F. Grease a 13x9-inch baking pan with non-stick spray or butter and set it aside.
- In a large bowl, blend with a hand mixer or whisk together the cake mix, eggs, 1 cup of the eggnog, oil, and ground nutmeg.
- Pour the batter into the prepared pan. Bake for 25-28 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool completely in the pan.
- Poke holes over the entire cake, about 1/2-inch apart.
- In a medium bowl, combine the remaining 2 cups eggnog and instant vanilla pudding. Whisk until fully combined.
- Pour the pudding mixture evenly over the entire cake.
Frosting
- In a stand mixer with a whisk attachment or large mixing bowl with a hand mixer, whip cream cheese on medium-high speed until smooth. Add powdered sugar and vanilla extract, and whip again starting on low and building to medium speed until incorporated well and smooth. Scrape down the edges of the bowl with a rubber spatula as needed.
- While the mixer is mixing the cream cheese on low speed, gradually add the heavy whipping cream. After about 30 seconds to 1 minute, the mixture will begin to thicken. Once it begins to thicken, gradually increase the mixers speed to medium-high.
- When stiff peaks form (mixture holds its shape), the frosting is complete.
- Spread the frosting on the cake. Garnish with additional ground nutmeg.
Video
Notes
Pro Tips and Substitutions
-
Cool the cake completely before frosting. If the cake is still warm, the frosting will melt and be quite messy.
- If you want to turn this into a layered cake, that's easy! You can bake the layers in two 8-inch or 9-inch rounds.
- Allow the cream cheese to come to room temperature before making the frosting. This will allow for even and consistent mixing of the ingredients so the consistency and flavor is smooth and light. If you forget, just microwave it in 15-second intervals until it's softened.
- Pudding Flavor. While vanilla instant pudding mix complements the eggnog perfectly, you can experiment with different flavors like butterscotch or even chocolate pudding for a unique twist.
- Be sure to beat the heavy cream to stiff peaks for the frosting. 'Stiff peaks' means the whipped cream will be thick and able to hold it's shape when you lift it up with a spoon. This is extremely important to the success of this frosting, as it is what gives it a soft, melt in your mouth texture.
Storage
Store this cake in an airtight container or covered well with plastic wrap in the fridge for up to 3 days. We don't recommend freezing since it will change the texture of the icing when it thaws. If you want to make this dessert in advance, you can do so the day before. Refrigerate until read to serve.Nutrition
Calories: 340kcal | Carbohydrates: 34g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 263mg | Potassium: 145mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 589IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg
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