Who doesn’t like poke cake? I certainly do. If you haven’t prepared one before, poke cake gets its name from the fact that you poke the cake all over, allowing the frosting, jello, or filling (or whatever delightful item you’ve put on top) to sink down into the holes and add flavor to every bite.

Who doesn’t like poke cake? I certainly do. If you’ve never prepared one, poke cake gets its name from the fact that you poke the cake all over, allowing the frosting, jello, or filling (or whatever delightful item you’ve put on top) to sink down into the holes and provide more flavor to every bite. It always results in a delicious and wonderfully tasty cake, and this Eggnog Poke Cake is not just that, but it’s also festive. (And a touch boozy, if you want.)

This poke cake, like other poke cakes, starts with a box of cake mix, which makes things super simple. Instead of just the eggs and oil that come with a mix, we’ve added some egg nog to the batter.

The batter is poured into a 913-inch baking dish and baked until golden brown.

CAKE
1 white cake mix box
two huge eggs
1/2 cup olive oil
1 quart eggnog
FILLING
1 box (3.4 oz) instant vanilla pudding
1/2 cup brandy (optional; see below)
1 1/2 quarts eggnog
3 cups whipped cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
PREPARATION
Preheat the oven to 350°F and coat a 913-inch baking sheet with nonstick cooking spray. Place aside.
In a medium mixing bowl, combine the cake mix, eggs, oil, and eggnog. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake has cooled, use the end of a wooden spoon to poke holes all over it.
In a large mixing bowl, combine the pudding, brandy (if using), and eggnog. Pour the pudding evenly over the cake before it thickens. Place in the refrigerator for at least 15 minutes, but preferably one hour.
Spread cinnamon and nutmeg evenly over the top of the whipped topping. Cut, serve, and enjoy!
If you don’t want to use brandy, substitute eggnog for the corresponding amount.