Eggnog Poke Cake | Braum's

Eggnog Poke Cake


  • 1 yellow cake mix
  • 1 cup water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 package french vanilla instant pudding
  • 1 cup Braum’s Eggnog
  • 1 cup Braum’s Caramel Sauce
  • 4 cups whipped topping
  • Nutmeg


  1. In a large bowl, beat together the yellow cake mix, water, eggs, and oil until there are no lumps.
  2. Pour the cake batter into a well greased 9×13 baking pan.
  3. Bake for 25-30 minutes or until golden brown.
  4. Once the cake is removed from the oven, poke holes in the cake with the end of a wooden spoon.
  5. In a medium-sized bowl, whisk together the instant pudding with the eggnog until smooth.
  6. Pour the pudding mixture over the warm cake.
  7. Cover and place in the refrigerator for at least four hours.
  8. Drizzle the cake with caramel sauce and then spread the whipped topping over the cake completely and sprinkle with nutmeg.
  9. Chill for an additional hour before serving.