Skip to main content New<> this month
Get the Allrecipes magazine

Eggnog Bundt® Cake

Rated as 5 out of 5 Stars

"Moist and easy to make, this eggnog Bundt® cake tastes best the following day."
Added to shopping list. Go to shopping list.


1 h 5 m servings 306
Original recipe yields 12 servings (1 fluted tube cake)


{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)).
  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.


  • Cook's Note:
  • Adjust the amount of nutmeg to taste.

Nutrition Facts

Per Serving: 306 calories; 12.5 40.7 4.6 70 272 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

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!