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If eggnog is your holiday love language, this eggnog cake is the dessert you have to make. It’s filled with that nostalgic, spiced eggnog taste we wait for all year long. Not only is it festive and delicious, but it is beyond easy to make!
Easy desserts are a lifesaver during the holidays. When you’re hosting, you want something guests can’t stop talking about, but you definitely don’t want to spend the whole day in the kitchen baking. Eggnog fans get ready to wow everyone at your holiday parties!
For this recipe I also decided to go the pudding route versus using sweetened condensed milk. Because well, just like whipped cream, I kinda like pudding too. Where this cake get’s its holiday twist is the pudding. Instead of mixing the instant pudding with milk as you normally would, I mix it with eggnog. It adds the perfect amount of holiday cheer.
Ingredients For Eggnog Cake
You probably already have most of the ingredients already in your pantry. From moist yellow cake to creamy egg nog filling and fluffy whipped cream topping, this cake is perfect for Christmas, holiday parties, or any festive occasion!
- Moist Yellow Cake Mix: the base of your poke cake
- Ingredients to Make the Cake: whatever your box mix calls for
- Vanilla Instant Pudding Mix (3.4 oz each): thickens into the eggnog filling
- Eggnog: gives the cake its creamy holiday flavor! Either store-bought eggnog or your own homemade eggnog works great!
- Heavy Whipping Cream: whips into a fluffy topping
- Granulated Sugar: sweetens the whipped cream
- Sprinkles (optional): adds a festive finish
The measurements and details for each ingredient can be found in the recipe card at the end of the post.
How to Make This Eggnog Cake
This is the perfect cake if you love eggnog flavor, combining rich vanilla pudding, warm spices, and classic holiday sweetness in one seriously delicious dessert.
- Bake: Prepare the yellow cake batter following the box directions for a 13×9 pan. Remove from oven with a toothpick comes clean.
- Poke: While warm, use a straw or the end of a wooden spoon to poke holes all over the cake.
- Whisk: Mix the vanilla pudding powder and eggnog just until combined.
- Pour: Quickly pour the pudding glaze mixture over the cake before it starts to set.
- Chill: Refrigerate the cake for 1 hour or until the cake cools.
- Whip: Beat the heavy cream and sugar together until stiff peaks form.
- Spread: Cover the chilled cake with the whipped cream.
- Serve: Top with sprinkles if you want a festive touch. Slice, enjoy, and store leftovers in the fridge.
A Note About Sprinkles
Hold off on adding sprinkles until just before serving. If you put them on right after spreading the whipped cream, the colors can bleed as the cake chills, leaving a less-than-perfect appearance. Waiting to add them ensures your cake stays beautiful and festive while still tasting just as delicious.
Storage and Make Ahead Instructions
After assembling the cake, cover it tightly and store it in the refrigerator for up to 3 days. The pudding layer keeps the cake extra moist, so it actually gets better as it chills.
If you want to make it ahead, you can bake the cake a day early, let the cake cool, poke the holes, and store it covered or in an airtight container. Add the pudding mixture and whipped cream topping the next day before serving. Leftovers should always be kept chilled and covered to maintain freshness.
This eggnog cake is the ultimate holiday dessert. Easy to make, irresistibly delicious, and packed with that classic eggnog taste, this cake will quickly become a seasonal favorite you’ll want to bake again and again.
More Holiday Desserts You’ll Love!
- Peppermint Bark Brownies
- Hot Cocoa No Bake Cookies
- Gingerbread Men Sandwich Cookies
- Chocolate Peppermint Cookies
- Snowman Soup
Eggnog Cake
Ingredients
- 1 Box Moist Yellow Cake Mix
Ingredients to make the cake
- 2 Packages Vanilla Instant Pudding Mix, 3.4 ounce
- 2 Cups Eggnog
- 2 Cups Heavy Whipping Cream
- ¼ Cup Granulated Sugar
- Sprinkles, if desired
Instructions
- Bake cake according to package directions for 13×9 inch cake.1 Box Moist Yellow Cake Mix
- Remove cake from oven and use a straw or handle of a wooden spoon to poke holes all over the warm cake about 1 inch apart.
- Whisk together the pudding and eggnog just until mixed.2 Packages Vanilla Instant Pudding Mix, 2 Cups Eggnog
- Working quickly before the pudding starts to set, pour the pudding over the top of the cake.
- Refrigerate for 1 hour.
- To make the whipped cream, in the bowl of a stand mixer fixed with the whisk attachment, whisk together heavy whipping cream and granulated sugar together until stiff peaks form.2 Cups Heavy Whipping Cream, ¼ Cup Granulated Sugar
- Spread whipped cream over the top of cooled cake.
- Sprinkle with sprinkles, if desired.Sprinkles
- Slice and serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, the crumb in this cake looks so moist and fluffy! Love how festive the sprinkles make it look!
This just looks perfect and EASY!