Egg Nog Bundt Cake with Egg Nog Frosting

Ever since I was a kiddo I’ve adored Egg Nog… yep.  It’s true!   It has always been one of the highlights of the Holidays for me :)

SO, naturally, Egg Nog Bundt Cake with Egg Nog Frosting can’t be anything but fabulous!

Egg Nog Bundt Cake with Egg Nog Frosting by

5.0 from 1 reviews
Egg Nog Bundt Cake with Egg Nog Frosting
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10
  • 1 (15oz) yellow cake mix
  • 1 (3oz) white chocolate pudding mix
  • ½ C light egg nog
  • ½ C light sour cream
  • 4 eggs or I use 2 whole eggs and 4 egg whites (to reduce fat/cholesterol)
  • ¼ C canola oil
  • 1 tsp nutmeg
  • ¼ C water
  • Pan Coating:
  • ⅓ C sugar
  • 1½ tsp cinnamon
  • Frosting:
  • ¼ C butter, softened
  • ¼ C light egg nog, room temperature
  • ½ tsp vanilla
  • ¼ tsp nutmeg
  • ⅛ tsp sea salt
  • 2 C powdered sugar
  1. Preheat oven to 350 degrees.
  2. Generously coat bundt pan with cooking spray.
  3. Combine sugar and cinnamon in a small bowl; mix.
  4. Evenly coat pan with mixture; reserving excess.
  5. Set aside.
  6. In a large mixing bowl combine cake mix, pudding, nutmeg; stir to combine.
  7. Add egg nog, sour cream, eggs, canola oil, water; mix until smooth.
  8. Pour batter into prepared pan.
  9. Tap on counter to even out batter without disturbing coating.
  10. Add additional cinnamon/sugar mixture onto the batter.
  11. Bake 35-40 or until toothpick inserted near center removes clean.
  12. Rest cake on rack for 10 minutes.
  13. Turn out cake onto cooling rack and let cool completely.
  14. Frosting:
  15. In a mixing bowl cream butter, vanilla, and eggnog. Add nutmeg, salt, and powdered sugar 1 C at a time.
  16. Mix until smooth and a pour able consistency; adjust as necessary with more egg nog or powdered sugar to gain a nice consistency.
  17. Place Cake on serving platter, spoon frosting around the top of cake and allow to drizzle down the sides.
  18. Serve and Enjoy!

* this recipe was adapted from


Jen from Bakerette and I got together last week to do some baking and blog talkin AND photography chatting too.  It was fun to spend some time with her- she’s so awesome!

Egg Nog Bundt Cake with Egg Nog Frosting by


We both absolutely LOVED this Egg Nog Bundt Cake with Egg Nog Frosting!

It’s beautiful and delicious plus we lightened it up a bit BUT, you’d never know by eating it :)


I hope your week is going well and that you have a really great day!  Thanks so much for keeping up with all my cooking adventures- I just love y’all.

Happy Thursday!

xoxo~ Ruthie


    • Ruthie says

      Normal table salt will work better I think… they coarse stuff is great for savory but probably not baking :) Happy Holidays! xoxo~ Ruthie

  1. Jenn says

    Your instructions has me adding nutmeg to the cake batter, but there’s no listing in the ingredients for nutmeg, except in the frosting. Seeing as I’m making this RIGHT NOW, this won’t help me, but maybe it will someone else. How much nutmeg is supposed to be added to the mix?

    • Ruthie says

      Ohhh Jen! I’m so sorry… it’s 1 tsp of nutmeg into the cake and a 1/4 tsp into the frosting. I will fix it right now. No matter how many times I proof read, I end up with oooopsies :) Thank you for letting me know. You’ll love this cake— AMAZING!! xoxo~ Ruthie

      • Jenn says

        :) I ended up looking at a few other eggnog cupcake recipes I’d pinned and they all had the same amount of nutmeg in the cake as in the frosting. So I did that. I got SO MANY COMPLIMENTS on this last night! Everyone LOVED it! Thanks!

  2. shelly says

    By coating the pan with sugar n cinnamon, will my cake stick to the pan after baking? Bcuz I will normally use pam n flour to coat my bunt pan!

    • Ruthie says

      Hi Shelly… that’s a great question! The cinnamon and sugar will preform the same task as the flour you are used to using, it will help it release and not stick jus tthe same (but taste a whole lot yummier!) Go ahead and follow the recipe~ you’ll love it so much :) Happy Holidays! xoxo~ Ruthie

    • Ruthie says

      Hi Robin! Yes, I would use a mixer to make this frosting, even though it’s a thinner frosting I would still use one so it turns out really smooth. You will LOVE this cake… oh it’s so wonderful :) xoxo~ Ruthie

  3. Debra Steckel says

    Crazy question but do you think this cake could be spiked? If so, what and how much would you add? i think this would be a fun and different dish to bring to a Christmas or New Years Eve party

    • Ruthie says

      You could totally add rum into it… both the cake and the frosting. I would add about 1/2-1 Tbsp into the frosting replacing equal amount of the liquid. Same goes for the cake… for the cake I would replace 1/4 C of the liquid with rum. Oh man… it’s going to be extra tasty :) Happy New Years! xoxo~ Ruthie

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