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!

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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:

Carrot Cake

Black Russian Bundt Cake

Baileys Irish Cream Bundt Cake 

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This awesome post has been shared with Tatertots and Jello and Living Well Spending Less

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