Skip to Content

Eggnog Poke Cake

  • Save Recipe
  • Prep 25 min
  • Total 3 hr 5 min
  • Servings 15
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Each recipe on Tablespoon is carefully tested and inspected before it makes its way into the world. After making this bourbon-infused eggnog cake, our Kitchen Test Crew quickly decided it was going to be at the top of their favorites list. If that doesn’t convince you to make one of these boozy cakes ASAP, we don’t know what will!
Updated Aug 21, 2019
  • Save
  • Share
  • Keep Screen On



  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box


  • 1 box (6-serving size) vanilla instant pudding and pie filling mix
  • 2 3/4 cups cold milk
  • 3 tablespoons bourbon
  • 1/2 teaspoon nutmeg


  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1/4 cup caramel sauce
  • 1/8 teaspoon ground nutmeg


  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
  • 3
    With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • 4
    In large bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken.
  • 5
    Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes.
  • 6
    Spoon whipped topping over cake; spread evenly. Refrigerate 30 minutes. Drizzle with caramel sauce; sprinkle with remaining 1/8 teaspoon nutmeg. Cut into 5 rows by 3 rows.

Expert Tips

  • tip 1
    Bourbon gives this poke cake a spiked eggnog flavor, but if you prefer to leave it out, just increase the milk by 1/4 cup.
  • tip 2
    To ensure the pudding makes its way to the bottom of each poked hole, gently tap the sides of the cake pan after spreading the pudding.
  • tip 3
    Cover and refrigerate any leftover cake.

Nutrition Information

No nutrition information available for this recipe
  • Trademarks referred to herein are the properties of their respective owners.
© 2024 ®/TM General Mills All Rights Reserved