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Eggnog Poke Cake

This Eggnog Poke Cake is filled with a citrus laced custard that goes hand-in-hand with Christmas. It’s topped with grated white chocolate and a very light dusting of nutmeg for the finish. It’s a festive dessert that will make a scrumptious addition to your holiday desserts menu.

Eggnog Poke Cake

Easy Eggnog Poke Cake Recipe

It’s at this time of the year when eggnog shows up on the shelves of grocery stores, served at parties and cookie swaps alike. My Gramma was famous for her citrus-laced boiled custard, another name for eggnog in the South. She made it every Christmas, and we were especially partial to the fresh orange that she added to it making the flavor of her boiled custard a real standout. This poke cake is sort of an homage to those flavors we all associate with the holidays. Along with Eggnog Rice Pudding and a utterly delicious Eggnog Pound Cake and Chocolate Eggnog Pie, it give us one more way to enjoy this seasonal treat.

step-by-step images to prepare cake in a pan

How to Make the Best Eggnog Poke Cake Recipe

Poke cakes aren’t difficult to make, but each has it’s own little tweak and flavor profile depending on the filling. Some poke cakes can be poked with a fork and others that feature a thicker filling do better using the handle of a wooden spoon or similar to create larger holes.

  • Ingredients you’ll need to make homemade Eggnog Poke Cake: One box golden vanilla or butter cake mix, prepared eggnog, vegetable oil, large eggs, two boxes flan pudding mix (found with the instant pudding mixes on the baking aisle) orange zest, rum extract, orange extract, ground nutmeg and frozen whipped topping for the frosting.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, large bowl, measuring cups and spoons, a wooden spoon or similar to poke the holes in the cake, a citrus zester, medium size saucepan, a whisk and icing spatula.
  • It’s perfectly fine to use your favorite brand of eggnog purchased at the grocery store for this recipe.
  • To expedite your time in the kitchen, while the cake is baking is the perfect time to work on the citrus custard. Once done, chill it in the refrigerator until it’s time to pour onto the cake.
  • After removing the cake from the oven, allow it to rest for 2-3 minutes or so, on the counter. This cake does best with larger holes, so use the end of a wooden spoon or similar to poke holes all over the cake.
  • Flan mix can be found on the baking aisle of most grocery stores with the instant pudding mix. See how to make homemade flan from She Wears many Hats.
  • Carefully pour the eggnog custard evenly over the cake while it’s still hot. If you’ve never made a poke cake, don’t be shy. It soaks into the cake and you can use a spoon to gently spread it evenly all over.
  • Allow the cake to cool, then place it into the refrigerator uncovered to chill completely. Frost after it’s chilled or just before serving.
  • The flan mix comes with a caramel sauce packet It won’t be needed for this cake, however it’s delicious drizzled over ice cream. Save it for another day.
  • Store Eggnog Poke Cake chilled in the refrigerator for up to 5 days.
Eggnog Poke Cake

More Poke Cake Recipes to Make

Eggnog Poke Cake

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Helpful Kitchen Items:

Eggnog Poke Cake

Prep Time15 minutes
Cook Time35 minutes
Cooling time3 hours
Total Time3 hours 50 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: eggnog-cake, Eggnog-poke-cake, poke-cake-recipes
Servings: 16 pieces
Author: Melissa Sperka


  • Cake:
  • 1 15.25 oz box of golden vanilla cake mix
  • 1 cup prepared eggnog
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp pure vanilla extract
  • Eggnog custard:
  • 2 3 oz boxes flan pudding mix i.e. Jell-O flan pudding mix or Royal
  • 3 cups prepared eggnog
  • 1 1/2 Tbsp orange zest
  • 1 tsp rum extract
  • 1 tsp orange extract
  • 1/4 tsp ground nutmeg
  • 2 8 oz frozen whipped topping thawed
  • grated white chocolate, orange curls/zest and nutmeg for garnishing


  • Preheat the oven to 350°F. Grease and flour a 13 x 9 inch cake pan or spray with baking spray. Set aside.
  • In a medium-size mixing bowl using an electric mixer, beat together cake mix, 1 cup eggnog, eggs, oil and vanilla. until fully blended. into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Meanwhile, while the cake is baking, in a medium saucepan, add the dry flan pudding mix and 3 cups prepared eggnog. Bring to a boil, whisking constantly. Boil for 1 minute. Remove from the heat, and add orange zest, rum and orange flavorings. The mixture will be thin. Set into the fridge or into a bowl of ice, to cool while the cake bakes.
  • Allow baked cake to rest for 2 minutes on the counter. Using the end of a wooden spoon poke holes all over the cake. Carefully pour the eggnog custard evenly over the cake and into holes while cake is hot.
  • Allow the cake to cool, then place into the refrigerator uncovered to cool completely.
  • Spread whipped topping over cake, filling the holes.
  • Garnish the finished cake with orange curls and white chocolate and a light dusting of nutmeg, if desired.
  • Store leftovers chilled.


The flan comes with a caramel sauce packet. It won’t be needed for this cake, however, it’s delicious drizzled over ice cream.
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Ma’am, can I use real rum or rum extract? Do I also use orange extract? I live in a small town in Wyoming. If I can’t flan pudding mix, what elese might work? Should I use whipping cream or cool whip for topping. Thanks for you time and Merry Christmas. Sonny.

    1. Hi Sonny, you can use real rum if you prefer. Rum extract has a more intense flavor. If you don’t have orange extract, you can adapt with orange zest. Cool Whip is stable and works perfectly for the topping. Any similar type of custard mix would work in a pinch.

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