Eggnog Bundt Cake with Eggnog Frosting Recipe is a favorite of mine! Ever since I was a little kiddo I’ve adored Eggnog… yep. It’s true! It’s always been one of the highlights of the Holidays for me and so I figured an eggnog cake would be even that much better! Naturally, our Eggnog Bundt Cake with Eggnog Frosting Recipe can’t be anything but deliciously wonderful! Eggnog bundt cake with a cake mix is a simple-to-make and beautiful dessert to take to any of your holiday parties. It’s always a huge hit with crowds.
Eggnog Bundt Cake with Eggnog Frosting Recipe
The holidays bring out the joy in all of us as we gather with our family and friends through out the season! It’s the time of year we all tend to let our hearts open a little wider and let go of some of the business of life to connect and make memories around the holiday table! I know so many other aspects of the season seem like they bring some craziness with them but I hope you love making this cake and LOVE sharing it with the loved ones in your life.
Eggnog Bundt Cake with Eggnog Frosting on Fox 13 The Place
Tips and Tricks to make Eggnog Bundt Cake with Eggnog Frosting Recipe
• Get a good bundt cake pan~ I love this bundt cake pan it’s nothing fancy but it works great! Baker’s Secret 1114421 Essentials Fluted Tube/Bundt Pan
• Coat the pan really well with cooking spray being sure to get all the creases.
• Sprinkle the cinnamon and sugar generously, then rotate the pan over the sink and make sure it’s covered all the surface area and over the sink in case some spills.
• If there’s a place where the cooking spray missed it, you will know it because the mixture won’t stick there; in that case just cooking spray a little and re-coat with mixture.
• When turning cake out from pan; place the cooling rack on top of the pan then slowly turn the rack and pan upside down together and at the same time, allow to finish cooling.
• Enjoy every bite of your Eggnog Bundt Cake with Eggnog Frosting
This recipe has been such a favorite with our CWR readers for many years and we love hearing all about your cooking and baking happy moments.
Check out these awesome tips from a reader for an alternate way to make the frosting:
I use 1/2 C. of powdered sugar, 1 T. of butter almost melted, 1/8 C of eggnog,1/2 tsp. vanilla, and 1/4 tsp. nutmeg. I whisk everything together and drizzle it on the top and let it drip down where it may. I put the cake in the refrigerator until the frosting is chilled and then slice the cake.
- 1 15oz yellow cake mix
- 1 3oz dry white chocolate instant pudding mix (or vanilla)
- 1/2 cup light egg nog
- 1/2 cup light sour cream
- 4 eggs or I use 2 whole eggs and 4 egg whites, to reduce fat/cholesterol
- 1/4 cup canola oil
- 1 teaspoon nutmeg
- 1/4 cup water
- Pan Coating:
- 1/3 cup sugar
- 1 1/2 teaspoon cinnamon
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/8 teaspoon sea salt
- 2 1/2 cups powdered sugar
- 1/4 cup light egg nog, room temperature
- Preheat oven to 350 degrees.
- Generously coat bundt pan with cooking spray.
- Combine sugar and cinnamon in a small bowl; mix.
- Evenly coat pan with mixture; reserving excess.
- Set aside.
- In a large mixing bowl combine cake mix, dry pudding mix, nutmeg; stir to combine.
- Add egg nog, sour cream, eggs, canola oil, water; mix until smooth.
- Pour batter into prepared pan.
- Lightly tap on counter to even out batter without disturbing coating.
- Sprinke reserved cinnamon/sugar mixture onto the top of the batter.
- Bake 35-40 or until toothpick inserted near center removes clean.
- Rest cake on rack for 10 minutes.
- Turn out cake onto cooling rack and let cool completely.
- In a mixing bowl cream butter.
- Add vanilla, nutmeg, salt, adding powdered sugar 1 cup at a time alternating with 1 tablespoon eggnog.
- Mix until smooth but a pourable consistency; adjust as necessary with more egg nog or powdered sugar to gain a pourable consistency.
- Place Cake on serving platter, spoon frosting around the top of cake and allow to drizzle down the sides.
- Serve and Enjoy!
Amount Per Serving: Calories: 532Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 142mgSodium: 503mgCarbohydrates: 80gFiber: 1gSugar: 59gProtein: 10g
We think you’ll love these other holiday inspired desserts too:
Eggnog Bundt Cake with Eggnog Frosting Recipe it’s beautiful and delicious plus we lightened it up a bit BUT, you’d never tell by eating it! 🙂
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene