Eggnog Bundt Cake

Here’s the thing … I love Bundt cakes and I love baking with eggnog. Combing the two = bliss for this girl.

This cake is moist and flavorful, especially when you give the cake a drizzle of eggnog frosting and a sprinkle of nutmeg on top. Yum!

Eggnog Bundt Cake

INGREDIENTS

Cake:

1 15 ounce yellow cake mix

1 3 ounce box white chocolate instant pudding mix

1/2 cup eggnog

1 cup light sour cream

3 eggs

1/4 cup canola oil

1 teaspoon nutmeg

Frosting:

1/4 cup butter, softened

1 teaspoon vanilla extract

1 teaspoon rum extract

1 teaspoon nutmeg

1 cup powdered sugar

1/3 cup eggnog

DIRECTIONS

Preheat oven to 350 degrees. Coat Bundt pan with cooking spray. Set aside

In a large mixing bowl combine cake mix, dry pudding mix, nutmeg. Add eggnog, sour cream, eggs, canola oil and mix until smooth.

Pour batter into Bundt pan, lightly tap to even out batter, and bake about 40-50 minutes until a toothpick inserted near the center comes out clean.

Rest cake on a rack for 10 minutes, then turn onto a cooling rack to cool completely.

Transfer to serving platter when cool, then drizzle with frosting.

Mix butter with vanilla and rum extracts, add powdered sugar, and then stir in eggnog. The consistency should be pourable. If too thick, add more eggnog. Too thin – add more powdered sugar.

Top with a sprinkling of nutmeg and serve!

Yield: approximately 12-14 slices

Eggnog Bundt Cake

INGREDIENTS

Cake:

1 15 ounce yellow cake mix

1 3 ounce box white chocolate instant pudding mix

1/2 cup eggnog

1 cup light sour cream

3 eggs

1/4 cup canola oil

1 teaspoon nutmeg

Frosting:

1/4 cup butter, softened

1 teaspoon vanilla extract

1 teaspoon rum extract

1 teaspoon nutmeg

1 cup powdered sugar

1/3 cup eggnog

DIRECTIONS

Preheat oven to 350 degrees. Coat Bundt pan with cooking spray. Set aside

In a large mixing bowl combine cake mix, dry pudding mix, nutmeg. Add eggnog, sour cream, eggs, canola oil and mix until smooth.

Pour batter into Bundt pan, lightly tap to even out batter, and bake about 40-50 minutes until a toothpick inserted near the center comes out clean.

Rest cake on a rack for 10 minutes, then turn onto a cooling rack to cool completely.

Transfer to serving platter when cool, then drizzle with frosting.

Mix butter with vanilla and rum extracts, add powdered sugar, and then stir in eggnog. The consistency should be pourable. If too thick, add more eggnog. Too thin – add more powdered sugar.

Top with a sprinkling of nutmeg and serve!

Yield: approximately 12-14 slices

Print Recipe

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