Eggnog Bundt® Cake recipe

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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

Nutrition Info

306.5 calories
carbohydrate: 40.7 g
cholesterol: 69.6 mg
fat: 12.5 g
fiber: 0.4 g
protein: 4.6 g
saturatedFat: 2.3 g
servingSize: -
sodium: 272.2 mg
sugar: 27.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

  2. Mix cake mix, eggnog, rum, oil, eggs, vanilla extract, and nutmeg together in a bowl until blended, batter will be thick.

  3. Spread batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

  5. Remove from the oven and let cool in the pan for 15 minutes, loosen and invert onto a plate to continue cooling.

  6. Combine powdered sugar, eggnog, and nutmeg in a bowl until smooth. Drizzle icing over the top of the cooled cake.

Recipe Yield

1 fluted tube cake

Recipe Note

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

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