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Christmas Desserts Snacks

Eggnog Bundt Cake Recipe

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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!

Egg Nog Bundt CakeFor 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

5 from 1 vote
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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
Tried this recipe?Let us know how it was!

 Here’s some of my other favorite cake recipes:

Carrot Cake with Cream Cheese FrostingCarrot Cake

Black Russian Cake with Kahlua GlazeBlack Russian Bundt Cake

Bailey's Irish Cream Bundt CakeBaileys 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

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6 Comments

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Comments

  1. Joe says

    November 18, 2016 at 2:32 am

    5 stars
    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!

    Reply
    • Debbie says

      November 18, 2016 at 12:43 pm

      So glad you liked it! I’m sure vanilla pudding worked just fine!

      Reply
  2. Kim Decker says

    December 7, 2016 at 5:28 pm

    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!

    Reply
    • Debbie says

      December 7, 2016 at 8:15 pm

      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!

      Reply
  3. Ashley says

    December 14, 2016 at 7:39 pm

    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!!!

    Reply
    • Debbie says

      December 15, 2016 at 5:50 am

      Our pleasure Ashley! Thanks for stopping by!

      Reply

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