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

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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 fluted tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Icing:

Directions

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

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

  • Spread batter into the prepared pan.

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

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

  • 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

307 calories; protein 4.6g; carbohydrates 40.7g; fat 12.5g; cholesterol 69.6mg; sodium 272.2mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2019
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! Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2019
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! Read More
(1)
Rating: 5 stars
12/25/2020
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 Read More
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