Eggnog Poke Cake
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.
Tips for Making Poke Cake
Poke cakes aren't difficult to make but, each has it's own little tweak 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.
- While the cake is baking is the perfect time to work on the citrus custard. Once done, chill until it's time to pour onto the cake.
- After removing the cake from the oven, allow it to rest for 2 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.
- Allow the cake to cool, then place into the refrigerator uncovered and chill completely.
- 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.
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Helpful Kitchen Items:
Eggnog Poke Cake
- 1 15.25 oz box of golden vanilla cake mix
- 1 cup prepared eggnog
- 3 large eggs
- ½ cup vegetable oil
- 1 teaspoon 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 ½ tablespoon orange zest
- 1 teaspoon rum flavoring
- 1 teaspoon orange flavoring
- ¼ teaspoon 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.