Eggnog Poke Cake with Whipped Cream Cheese Frosting is a fabulous and festive dessert to serve this holiday season. You’ll love the rich flavors and creaminess of this cake.
Most of us have a special treat we wait for all year until the holidays hit. If eggnog is your thing, I’ve got an amazing dessert you’ll need to try this year: Eggnog Poke Cake with Whipped Cream Cheese Frosting.
When I was a kid, my mom used to make Jell-O cake. She would make a yellow cake and, after it was baked, she’d poke holes in it with a fork and pour a flavored Jell-O mixture over the cake, refrigerate it, then top with a fluffy whipped topping before serving. It was a summer favorite!
I took that concept to heart when I made Eggnog Poke Cake with Whipped Cream Cheese Frosting. I’m a brand ambassador for Shamrock Farms – a dairy company based here in the Phoenix area. I was thrilled when they asked me to create a fabulous treat using their eggnog.
Eggnog Poke Cake with Whipped Cream Cheese Frosting is quite rich and definitely flavorful. It’s an ideal dessert to serve during the holidays, for sure. If you love eggnog, you’ll love this cake!
I made vanilla pudding using Shamrock Farms Eggnog, poked holes in the cake using the end of a wooden spoon, and poured the pudding over the cake. After sitting in the fridge for a bit, it gets topped with the whipped cream cheese frosting.
This definitely isn’t a quickie dessert to whip up and serve right away. The cake should sit in the refrigerator for about an hour after it’s baked and somewhat cool.
It’s easy to make delicious dishes like this special cake when you find quality products you love. I’ve partnered with Shamrock Farms on other sponsored recipes because they offer such quality products that all start with pure, fresh milk from their family of local farms.
Looking for more festive holiday treats? Try one of these:
Shamrock Farms Eggnog is a small-batch recipe made from pure, fresh Shamrock Farms milk and cream, seasoned with a custom blend of spices. The flavor is fab, and this eggnog is definitely creamy. It’s a holiday favorite!
You won’t find artificial growth hormones in Shamrock Farms products, and they’re crafted using a hands-on approach the company has been refining for three generations. I used their heavy whipping cream for this recipe for Creamy Baked Brussels Sprouts that you should check out.
This recipe calls for a homemade cake, but if you’d like to save time, use your favorite boxed yellow cake mix.
How to Make Eggnog Poke Cake with Cream Cheese Frosting
- Bake the cake in a 13×9-inch pan.
- As the cake bakes, combine a vanilla pudding mix with the eggnog and refrigerate.
- Just before assembling the cake, remove the pudding and use a spoon to mix it together to soften it.
- After the cake has cooled to the touch, use the rounded end of a wooden spoon to poke holes across the cake, almost all the way to the bottom of the pan.
- Carefully pour the pudding over the top of the cake so it fills the holes.
- Lightly tap the pan on a flat work surface to help the pudding fill the holes.
- Smooth the remaining pudding in a thin layer, evenly over the top of the cake.
- Refrigerate the cake for about an hour.
- Mix the frosting, and spread it evenly over the cake.
- Sprinkle a bit of cinnamon across the top, slice and serve.
- Refrigerate any leftovers.
If you’re an eggnog lover, you must try this recipe for Eggnog Poke Cake with Cream Cheese Frosting. It’s a lovely dessert that is sure to become a holiday favorite.
Patricia Conte/Grab a Plate
Serves Serves 10
5 based on 11 review(s)
- 2-1/2 cups flour, plus one tablespoon
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup butter, softened, plus one tablespoon
- 1-1/4 cups sugar
- 3 eggs
- 1-1/2 teaspoons rum or vanilla extract
- 1-1/4 cups milk
- 1, 5-ounce package of instant vanilla pudding mix
- 2-1/2 cups eggnog
- 1/2 cup milk
- 8 ounces cream cheese, softened
- 1 cup confectioners sugar
- 2 cups heavy whipping cream
- Optional: cinnamon to dust the top of the cake
- Preheat the oven to 350 degrees F. Lightly brush a 13x9-inch baking pan with 1 tablespoon of butter over the bottom and slightly up the sides. Add a tablespoon of flour to the pan. Turn the pan around in each direction so the flour covers the areas that are buttered. Set aside.
- Add the flour, baking powder, salt, cinnamon and nutmeg to a medium-sized bowl. Whisk to combine and set aside.
- In a large bowl, add the butter and sugar and blend with a mixer until fluffy. Add the eggs, one at a time, and mix until combined.
- Add the rum or vanilla extract and mix to combine.
- A little at a time, add some of the flour mixture to the butter mixture, alternating with the milk. Continue to blend until the batter is smooth.
- Transfer the batter to the prepared pan. Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for about 10 minutes.
- As the cake bakes, add the pudding mixture, the eggnog, and the milk to a bowl. Whisk to combine and refrigerate until ready to use.
- When the cake is cool, use the rounded end of a wooden spoon to poke holes all across the top of the cake, almost all the way to the bottom of the cake.
- Stir the pudding mixture to loosen it slightly. Pour it over the top of the cake so it fills the holes with a thin layer over the top. Lightly tap the pan on a flat surface to help the pudding settle. Refrigerate the cake for about an hour.
- While the cake is in the refrigerator, make the frosting by adding the cream cheese to a stand mixer. Add the confectioners sugar and blend until combined. Add the heavy cream and blend a few minutes on high speed until the mixture forms peaks.
- Spread the frosting over the top of the cake.
- Slice and serve. Refrigerate any leftovers.
To save time, instead of making the cake by scratch, you can use your favorited yellow cake boxed mix. Makes one 13x9-inch cake.