Recipe By AZAlyssa
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.


  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!

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