Happy Holidays! I’m Judy from I’m Bored Let’s Go here today with a delicious Eggnog Bundt Cake recipe for you. A delicious cake for the holidays!
For me nothing says winter time and the holidays quite as much as eggnog does. I always look forward to eggnog making an appearance in the grocery stores this time of the year. It’s one of my favorite wintertime holiday treats…well, besides fudge and peppermint bark! I love this sweet, thick, creamy, eggy drink! While homemade eggnog is fantastic, don’t worry, you don’t need to make homemade eggnog (unless you want to) for this recipe. Just grab a carton of it next time you’re at the market, store-bought eggnog is perfect for baking with, not to mention quick and easy!
I love to doctor up cake mixes for making bundt cakes so when I saw this pin from Cooking with Ruthie I knew it would be one I had to try. This Eggnog Bundt Cake is so moist and is really tasty. The frosting similar to a butter cream frosting but made thinner with additional eggnog. The looser frosting, while thicker than a glaze, will still drip down the sides of the bundt cake. For the finishing touch I grated some fresh nutmeg on top!
Enjoy!
Egg Nog Bundt Cake
Ingredients
- 1 box yellow cake mix
- 1 sm. box white chocolate instant pudding mix
- ½ C egg nog
- ½ C sour cream
- 4 eggs
- ¼ C vegetable oil
- 1 tsp nutmeg
- ¼ C water
For the Pan Coating:
- ⅓ C sugar
- 1½ tsp cinnamon
for the Frosting
- 1/2 stick butter softened
- ¼ C egg nog room temperature
- ½ tsp vanilla
- ¼ tsp nutmeg
- ⅛ tsp salt
- 2 C powdered sugar
- Optional: fresh grated nutmeg to garnish top of cake
Instructions
- Preheat oven to 350 degrees.
- Spray bundt pan with cooking spray.
- Combine sugar and cinnamon in a small bowl and sprinkle evenly to coat bundt pan. Shake off excess and save it for later. Set pan aside.
- In a large mixing bowl combine cake mix, pudding, nutmeg; stir to combine, then add egg nog, sour cream, eggs, oil, water and blend until well combined.
- Pour batter into prepared pan.
- Sprinkle leftover cinnamon/sugar mixture over the batter.
- Bake 35-40 minutes, until toothpick inserted in center comes out clean.
- Remove from oven and let cake rest on cake rack in the pan for 10 minutes.
- Turn out cake onto cooling rack and let cool completely.
To make the Frosting
- In a mixing bowl cream butter, vanilla, and eggnog. Add nutmeg, salt, and powdered sugar 1 cup at a time. Blend well until smooth and loose, adjust as needed with more egg nog or powdered sugar to get a good consistency.
- Put cake on serving platter, spoon frosting around the top of cake and let it drizzle down the sides. If desired, grate some fresh nutmeg to garnish top of cake
Here’s some of my other favorite cake recipes:
Baileys Irish Cream Bundt Cake
If you’d like to see more from me, you can follow I’m Bored, Let’s Go here:
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This awesome post has been shared with Tatertots and Jello and Living Well Spending Less
Soooo delicious! When made it does NOT last!
The only thing is I have not been able to find anywhere instant white chocolate pudding.
Instead, I use vanilla pudding instead.
I would really like to find some so I can enjoy the authentic flavor of this cake.
Thank you for sharing this great recipe!
So glad you liked it! I’m sure vanilla pudding worked just fine!
Love this recipe, I love eggnog! I’m looking to make this in
mini loaf pans. What do you think ? I haven’t been able to
find a recipe that I like for egg nog bread. I make a lemon bread
with lemon cake mix, lemon & vanilla instant pudding that is
so moist, been making it for 15+ yrs. I need some advice, would your recipe
work in the mini loaf pans? Sorry this is so long!
Although we have not made it in mini pans, I think it would work fine. I would lower the cook time and just watch it so it doesn’t overcook!
I made this last year and it was FABULOUS!!! This year, I’m making it for our Christmas lunch at work. I’m sure it’ll knock their socks off! Thanks for the awesome recipe!!!
Our pleasure Ashley! Thanks for stopping by!