Eggnog Cake

The other day, Captain Cavedweller asked me to make a cake to take to work. This happens with some regularity.

Since a trip to the store to buy ingredients wasn’t going to happen, I took an inventory of what I had on had. I had eggnog left over from making eggnog bread, and decided to give an Eggnog Bundt Cake a try. Boy, was that a tasty decision (or so Captain Cavedweller reported).

The cake is comes together quickly and takes little effort to glaze! And it makes the house smell so yummy as it is baking!



1 vanilla cake mix

1 3-oz box instant vanilla pudding

1 cup eggnog

4 eggs

1/2 cup oil

1 teaspoon nutmeg

1/4 cup water

1 teaspoon vanilla extract


1 cup powered sugar

1/3 cup eggnog

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 teaspoon rum extract

1/2 teaspoon nutmeg



Preheat oven to 350 degrees. Grease a bundt pan and set aside.

In a large mixing bowl, combine cake mix, pudding mix, eggnog, eggs, oil, nutmeg, water and vanilla.

Pour batter into bundt pan and bake 50-60 minutes, until toothpick inserted into the cake comes out clean.

Remove from oven and allow to cool for half an hour. Invert onto cooling cake plate to finish cooling.

Combine glaze ingredients and drizzle over cake.

Dust with nutmeg and powdered sugar if desired.

Slice and serve!

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2 Responses

  1. Shanna This is a wonderful cake. My family has put this baby away. We are thinking next time I should add pecans and see how it works. My guys motto pecans make everything better. Thanks for the recipe.

    1. That makes me smile, Wendy! Let me know how you like it with the pecans! I’m guessing it will be delicious!

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