Chocolate Eggnog Poke Cake Recipe

A Cake Full of Holes

I want to tell you about a funny cake. It is a chocolate cake full of little holes. We call it a poke cake. You bake it, then poke holes all over the top. I still laugh at that. It feels so silly!

Why poke holes? So the good stuff can soak in. This matters because every bite gets the flavor. It is not just frosting on top. The flavor is inside, too. Have you ever made a cake in a special way like this?

The Taste of Holiday Evenings

The good stuff we pour in is eggnog pudding. Eggnog tastes like the holidays. It is sweet and creamy with a little spice. Adding it to chocolate cake is pure magic. Doesn’t that smell amazing?

My grandson once called it “Christmas in a pan.” He was right. The rum extract is not real rum. It just gives that warm, cozy feeling. *Fun fact: Eggnog started in old England as a drink called “posset.”*

Why Simple Mixes Work Best

We use a cake mix here. Some folks think that is cheating. I do not. A mix is just a good helper. It lets us focus on the fun part—the eggnog! This matters on busy days. It makes joy easy to share.

I remember one snowy afternoon. I used a mix for a last-minute treat. My whole family gathered in the kitchen. The simple start led to a happy memory. What is your favorite “helper” ingredient to use?

The Cloud on Top

The final touch is the whipped cream. You whip it with more eggnog and cinnamon. It becomes a fluffy, spiced cloud. Spread it gently over the cold cake. The contrast is wonderful.

Cold cake, creamy topping, a dust of cinnamon. Each part needs the others. This matters in cooking and in life. Good things are often better together. Do you prefer your cakes cold from the fridge or warm from the oven?

Your Turn to Make Memories

This cake is not fussy. It is made for sharing. Let it chill in the fridge. The waiting is the hardest part! The flavors become friends while it rests.

Making food is about more than eating. It is about the hands that make it. It is about the stories told while waiting for a toothpick to come out clean. Tell me, what food makes you think of your favorite people?

Ingredients:

Ingredient	Amount	Notes
chocolate cake mix	15 ounce	For the Cake Base
eggs	2 large	For the Cake Base
eggnog	2 cups	For the Cake Base
canola oil	¼ cup	For the Cake Base
ground cinnamon	½ teaspoon	For the Cake Base
rum extract	½ teaspoon	For the Cake Base
instant chocolate pudding mix	3.4 ounces	For the Pudding Mix
eggnog	2 cups	For the Pudding Mix
rum extract	½ teaspoon	For the Pudding Mix
heavy whipping cream	½ cup	For the Topping
eggnog	¼ cup	For the Topping
cinnamon	⅛ teaspoon	For the Topping
cinnamon	for dusting	For the Topping

My Cozy Chocolate Eggnog Poke Cake

Hello, dear! Come sit at the counter. Let’s bake something special. This cake is pure holiday magic in a pan. It’s a chocolate cake soaked with creamy eggnog pudding.

I first made this for my grandson’s school party. The whole pan vanished in minutes! I still laugh at that. The secret is poking holes for the pudding to seep in. Doesn’t that smell amazing already? Here’s how we make it together.

Step 1: First, warm your oven to 375 degrees. Grease your trusty 9×13 pan well. Now, grab a big bowl. Mix the chocolate cake mix, eggs, eggnog, oil, cinnamon, and rum extract. Beat it until it’s smooth and happy. Pour it into your waiting pan.

Step 2: Bake your cake for about 25-30 minutes. Use the toothpick test to check. If it comes out clean, it’s done! Let the cake cool completely on the rack. Patience is key here. (My hard-learned tip: A warm cake will drink the pudding too fast!).

Step 3: Now for the fun poke part! Use the handle of a wooden spoon or a straw. Poke holes all over your cooled cake. Don’t be shy! In another bowl, whisk the instant chocolate pudding mix with eggnog and rum extract. Pour it right over the cake. Watch it disappear into the holes!

Step 4: Cover the pan with plastic wrap. Let it chill in the fridge for 30 minutes. This lets the pudding set. It makes the cake so moist. What’s your favorite part of baking: mixing, decorating, or tasting? Share below!

Step 5: For the topping, whip the heavy cream, eggnog, and cinnamon together. Stop when you have soft, fluffy peaks. Spread it gently over your chilled cake. A final dusting of cinnamon makes it perfect. Then slice, serve, and enjoy every bite.

Cook Time: 30 minutes
Total Time: 1 hour 15 minutes (plus chilling)
Yield: 12 servings
Category: Dessert, Holiday

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a little differently each time. Here are some fun changes. They make the cake new again.

Gingerbread Spice: Swap the cinnamon for gingerbread spice mix. It tastes like Christmas morning.

Peppermint Swirl: Use a white cake mix. Add peppermint extract instead of rum. Top with crushed candy canes.

Caramel Drizzle: Use vanilla pudding. After poking holes, drizzle caramel sauce into them. So gooey and good.

Which one would you try first? Comment below!

Serving It Up With Style

This cake is a star all on its own. But a little extra love makes it a celebration. Serve each slice with a sprinkle of nutmeg. A few chocolate shavings on top look so pretty. For a real treat, add a small scoop of vanilla ice cream on the side.

What to drink with it? A hot cup of coffee is wonderful. The bitter taste loves the sweet cake. For a festive touch, a small glass of chilled eggnog is perfect. Which would you choose tonight?

Keeping Your Poke Cake Perfect

This cake loves the fridge. Cover it well and it stays happy for three days. For longer storage, freeze individual slices. Wrap each slice tightly in plastic wrap first. Then place them in a freezer bag.

I once froze a whole cake for my grandson’s surprise visit. It thawed on the counter beautifully. He never knew it wasn’t fresh! Batch cooking matters because life gets busy. A sweet treat ready to go is a little gift to yourself.

To reheat, let a frozen slice sit out for an hour. You can also warm it for ten seconds in the microwave. This makes the cake soft and the topping cool. It is a lovely contrast. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too dense? Do not over-mix the batter. Stir just until the ingredients are combined. I remember when my first cake was like a brick. I learned to mix gently.

Are the pudding holes too small? Use the end of a wooden spoon. A straw can get clogged with cake crumbs. Bigger holes let more creamy pudding soak in. This matters for flavor in every single bite.

Is your whipped topping runny? Make sure your bowl and cream are very cold. Whip it just until soft peaks form. Over-whipping makes it grainy. Getting these steps right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free chocolate cake mix. Check your pudding mix label too.

Q: How far ahead can I make it? A: Make it the day before. The flavors get even better overnight.

Q: No rum extract? A: Use vanilla extract instead. It will still taste wonderful and cozy.

Q: Can I halve the recipe? A: Absolutely. Bake it in an 8×8 pan. Just adjust the baking time down.

Q: Any optional add-ins? A: A sprinkle of nutmeg on top is nice. *Fun fact: nutmeg and eggnog are old friends.* Which tip will you try first?

From My Kitchen to Yours

I hope this cake brings a smile to your table. It is a hug in dessert form. Sharing food is one of life’s great joys.

I would love to see your creation. Your version might give me a new idea! Have you tried this recipe? Tag us on Pinterest! Let’s keep the conversation going.

Happy cooking! —Anna Whitmore.