Recipe By AZAlyssa
Rating
Published Nov 8th
Prep 10m Cook 40m Additional 15m Ready In 65m
Servings 1 fluted tube cake Calories 306.5

Moist and easy to make, this eggnog Bundt® cake tastes best the following day.

Recipe Ingredients

  • 1 (15.25 ounce) package yellow cake mix
  • 1 ¼ cups light eggnog
  • ⅓ cup rum
  • ⅓ cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • 1 cup powdered sugar
  • 2 tablespoons light eggnog, or more as needed
  • ¼ teaspoon ground nutmeg

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  2. 2 Mix cake mix, eggnog, rum, oil, eggs, vanilla extract, and nutmeg together in a bowl until blended; batter will be thick.
  3. 3 Spread batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
  5. 5 Remove from the oven and let cool in the pan for 15 minutes; loosen and invert onto a plate to continue cooling.
  6. 6 Combine powdered sugar, eggnog, and nutmeg in a bowl until smooth. Drizzle icing over the top of the cooled cake.

Nutrition Facts

  • Calories 306.5
  • Carbohydrate 40.7 g
  • Cholesterol 69.6 mg
  • Fat 12.5 g
  • Fiber 0.4 g
  • Protein 4.6 g
  • Saturated Fat 2.3 g
  • Sodium 272.2 mg
  • Sugar 27.9 g

Chef's Notes

Adjust the amount of nutmeg to taste.

Reviews

  1. It was great. I did not use real rum but rum extract. I doubled the recipe and cooked in loaf pans. Once cooled I topped the cakes with cream cheese frosting
  2. Simple recipe and it has that eggnog flavor. I added an extra few teaspoons to make the icing a little looser. Otherwise I followed as written and stored it in the fridge. Very good cake!

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more