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poke cake recipe with cool whip frosting on white plate
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5 from 1 vote

Eggnog Poke Cake Recipe

This Eggnog Poke Cake is so simple to make! It comes together with cake mix, a few other simple ingredients, and real eggnog to create a delicious easy holiday cake recipe!  
Prep Time10 mins
Cook Time30 mins
Cooling Time4 hrs
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: eggnog poke cake recipe
Servings: 10 people
Author: Lisa Longley


  • 1 box white cake mix see note
  • 1 1/2 tsp cinnamon
  • 3/4 tsp nutmeg plus extra for topping
  • 3 eggs
  • 1 1/4 cup eggnog
  • 1/3 cup vegetable oil
  • 1 tsp rum extract or rum optional
  • 1 14 oz can sweetened condensed milk
  • 8 ounces cool whip


  • Preheat the oven according to the directions on the box.
  • Pour the dry cake mix into a bowl. Whisk in the cinnamon and nutmeg.  
  • Now mix in the eggnog, vegetable oil, eggs, and rum or rum extract.
  • Pour the batter into a greased 9 by 13 inch pan and bake according to box instructions.
  • After removing the cake from the oven, poke holes in the top.  Then pour the sweetened condensed milk over the cake, making sure to get some in each of the holes.
  • Refrigerate at least four hours. Before serving top with Cool Whip.  Lightly dust with nutmeg or cinnamon.


I used Betty Crockers Super Moist White Cake Mix that calls for three eggs, 1 1/4 cups water, and 1/3 cup vegetable oil.  I replaced the water with eggnog.  You could use any white cake mix you like, just swapping out the water amount for eggnog.