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Eggnog Bundt Cake with Eggnog Frosting Recipe

Our Eggnog Bundt Cake with Eggnog Frosting Recipe is a love of mine! I love Eggnog. Yep, it’s true! Today’s eggnog cake is heavenly. Naturally, Eggnog Frosting can’t be anything but delightful! Eggnog bundt cake with a cake mix is simple-to-make and the perfect dessert to take to your holiday parties.

Our Eggnog Bundt Cake with Eggnog Frosting Recipe is a love of mine! by cookingwithruthie.com

Why we love 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 tend to let our hearts open a little wider and let go of some of the busy-ness of every day life to connect. 

I know so many other aspects of the season seem like they bring craziness with them, however, I hope you enjoy making this cake and sharing it with your loved ones. 

Our Eggnog Bundt Cake with Eggnog Frosting Recipe is a love of mine! by cookingwithruthie.com

How 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. 

Cinnamon Rolls With Eggnog Frosting 4

Give our Cinnamon Rolls with Eggnog Frosting Recipe a try too! 

• 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.  

Pear Upside Down Bundt Cake2 3 1095x1536 1

We’ll tempt you with our Pear Upside-Down Bundt Cake Recipe too! 🙂

Yield: 10

Eggnog Bundt Cake with Eggnog Frosting Recipe

Egg Nog Bundt Cake with Egg Nog Frosting by www.whatscookingwithruthie.com

Our Eggnog Bundt Cake with Eggnog Frosting Recipe is a love of mine!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 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
  • Frosting:
  • 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

Instructions

  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, dry pudding mix, nutmeg; stir to combine.
  7. Add egg nog, sour cream, eggs, canola oil, water; mix until smooth.
  8. Pour batter into prepared pan.
  9. Lightly tap on counter to even out batter without disturbing coating.
  10. Sprinke reserved cinnamon/sugar mixture onto the top of 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.
  16. Add vanilla, nutmeg, salt, adding powdered sugar 1 cup at a time alternating with 1 tablespoon eggnog.
  17. Mix until smooth but a pourable consistency; adjust as necessary with more egg nog or powdered sugar to gain a pourable consistency.
  18. Place Cake on serving platter, spoon frosting around the top of cake and allow to drizzle down the sides.
  19. Serve and Enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 532Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 142mgSodium: 503mgCarbohydrates: 80gFiber: 1gSugar: 59gProtein: 10g

More Holiday Desserts

Cinnamon Rolls with Eggnog Frosting

Candy Cane Fudge

Cranberry Orange Coffee Cake

Spice Cake with Cream Cheese Frosting

Peppermint Hot Cocoa Krispie Treats

Festive Ginger Snap Cookies

I love Eggnog Cookies

Gingerbread Popcorn

 

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.

 

Eggnog Bundt Cake with Eggnog Frosting Recipe it’s beautiful and we lightened it up a bit!

One more thing before you go…

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends. Our hearts sing when you do.

We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

 

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene 

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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  1. Lara says:

    Might be a long shot – has anyone ever used Gluten Free Cake mix to make this cake? If so – how’d it turn out?

    • Hi Lara… I haven’t had anyone give feed back on a gluten free cake mix however, I would think it should work just fine. I wish I could be more help! If you try please let me know πŸ™‚ xoxo~ Ruthie

  2. Christine Bearden says:

    Do you think I can use an eggnog liquor? I made this to try out before Xmas was delicious but then I got covid for the second time and had to postpone our celebration. So we are celebrating it today January 29 th believe it or not!!! My brother is a pilot and this is first weekend off lol and I can’t buy eggnog now. I made a homemade eggnog last night but Cooked a little too much got lumpy lol . I Have an eggnog liquor left maybe I should use that?

    • Hi Christine– I’m so sorry I missed your comment! You’ve had your celebration and I hope it went well… I believe the eggnog liquor would work well with whole milk. Possible ratio would be 1 tablespoons liquor to 1/2 cup (less a tablespoon) of whole milk to replace the eggnog called for in the recipe. I hope you had a beautiful late celebration with your brother! xoxo~Ruthie

  3. Sonia says:

    I don’t like using boxed cake mixes, I find an artificial taste to them. Have you tried any home made recipes you like that would work with this recipe. I need to make 6 of these this week.

  4. Denise says:

    The only pudding I had was a sugar free cheesecake flavor. The cake turned out delicious! The frosting did separate though. I will make it again.

    • Hi Denise–I’m so happy to hear that the SF pudding worked well! Do you live at a high elevation? I’m wondering if that effected the frosting consistency… I’ve not had it break before so I am curious. Happy Holidays! ~Ruthie

  5. Shelly says:

    I plan on baking this cake this morning. Question; after I bake & cool completely I plan on freezing it wrapped in press-n-seal & then tin foil. I will take out of freezer & defrost the day before & then ice Christmas morning. In your opinion do you think this will work & if not, any other suggestions?

    • Ruthie says:

      Good Morning Shelly… yes, it will work great! I’ve also done this and it turned out perfect! Merry Christmas to you and yours!! xoxo~ Ruthie

  6. Toni says:

    Can you freeze the cake AFTER it has been frosted?

    • Ruthie says:

      Good Morning Toni… yes, you can freeze the cake after it has been frosted and it will retain it’s consistency- it may not look quite as lovely as when it is freshly frosted. If you have the option of freezing the cake, then defrosting it, and then frosting it to serve that is best πŸ™‚ We hope you love this cake as much as we do!! Happy Holidays.

  7. Lorraine Eberhardt says:

    I don’t recommend the butter in the icing. While everything tastes great, the butter coagulated and is not pretty, actually very off putting. I don’t ever put butter in icing for a bundt cake, I knew better. Not picture post worthy, pretty gross looking but tastes great. Disappointing:

    • Madeliene says:

      Hmmm… we have never had this problem with any of our icing! I hope it all worked out for you. Happy baking and Merry Christmas!!

  8. Dlynn says:

    Hi there!! I made this cake last night and it turn out good.. now I’m attempting the frosting and I’m working on the second batch. But for some reason it keeps looking curdled!! What am I doing wrong?? Please help!!

    • Madeliene says:

      Hmmm… are you making sure to use the butter at room temperature? It should not be liquid or runny at all. I like to set it out a while before I start baking to allow it to naturally go to room temp. Then it can be soft and the perfect consistency for when you cream it at the beginning! Does this help? If not, let me know exactly what you are doing and I can help you out more. πŸ™‚

  9. Janet Davis says:

    This is such a lovely idea. I haven’t seen this done before and I’d love to try this.

  10. Audrey Eastwood says:

    Do I need to adjust this recipe for high altitude? I live in Boulder, Colorado.

  11. Rachel says:

    This looks wonderful. Would there be any changes needed if I exchanged a French Vanilla cake mix, for the yellow, since that is what I have on hand?

  12. Sandra says:

    Hi there, I’m trying this for the 1st time, sounds heavenly.
    Just wondering can I substitute the canola oil with vegetable oil?

  13. Susan says:

    5 stars
    I love how everyone shares their creative ideas. I especially love how gracious Ruthie is in accepting the ideas and posting them. This Eggnog Bundt Cake sounds heavenly. I can hardly wait to make it! ?

  14. Barbara Ohara says:

    I recently made 18 different flavored bundt cakes for a church fundraiser. This would have gone over great. Wanted to share my idea for the different holiday seasons. Take a small votive cup, insert a a piece of foam and continue to make a center piece out of flowers, greens or whatever. Fresh flowers have chemical sprays so beware.. Insert centerpiece into the middle of your cake. I purchased 18 side dishes fromDollar store upside down, matching glass plate and glued to make lovely stands for the cakes.

    • Madeliene says:

      Oh my gosh how adorable!!! This sounds amazing and oh so creative. I love it!!! Thank you for taking the time to share with us!

  15. Heather says:

    What a wonderful holiday cake. I have to admit I didn’t go the lighter version.
    Full fat egg nog & sour cream, holiday party so why not!
    I cadied some fresh cranberries and placed in the center
    Thank you for making my holiday dinner extra special

    • Ruthie says:

      YAY!! I’m so happy to hear that it was a success… sounds like the dinner turned out wonderfully! Thank you for the fun comment. Happy Holidays πŸ™‚ xoxo~ Ruthie

  16. Lesley says:

    5 stars
    Hello!
    I made this cake for Christmas and it was a huge hit! It tastes amazing! Perfect flavor, fabulous frosting and was so easy to make! I actually made the cake the night before and whipped up the frosting in the morning and it came out perfect!!

    • Ruthie says:

      Wonderful!! Thank you so much for the fun comment… I’m so glad it was a huge hit!! Happy Holidays! xoxo~ Ruthie

  17. Diane says:

    5 stars
    I made this cake last year and it was a huge hit! I’m going to make it again this year, but like some other posts on here I’m a little leery of leaving the frosted cake out since this year I’m going to make it the night before. Do you think it would compromise the taste of the cake if I made the cake the night before and just left it in a covered cake plate then frost it the next morning? Would it frost better if the cake is warm?

    • Ruthie says:

      I’m so happy to hear how much love it! We love this cake too… yes, making it the night before, covering it, and frosting it the next day will work great! I’ve done that before and it’s worked great. (the cake does not need to warm) Happy Holidays!! xoxo~ Ruthie

  18. Kathy huber says:

    The 3.4 oz. Is a small jello box. But… A small jello box is also 1 oz. if you get the sugar free kind.

    • Ruthie says:

      Ohhhhh… that’s good to know. I haven’t bought the sugar free kind before. Did it turn out well? I hope so and I you had wonderful holidays πŸ™‚ xoxo~ Ruthie

  19. Felicia says:

    5 stars
    How would you store this cake if made the night before with the frosting having butter and egg nog?

  20. Cate says:

    Quick question…. I noticed you called for 1 box of pudding or 3 ounces… My dry powder pudding box is only an ounce… Help! Pausing as three boxes seems like a lot. So excited to make this!

    • Ruthie says:

      Hi… thank you for the comment. I would just use the amount called for of ounces 3 ounces. One small box is 3.4 ounces usually- I hope that’s helpful! This cake is amazing and I know you’ll love it!! xoxo- Ruthie

  21. Liz Douglas says:

    5 stars
    My earlier posting about only using 1/2 C. of powdered sugar for the frosting saves calories. This cake is SO good by itself that you don’t need that much frosting. I didn’t want to mask the cinnamon and sugar on the outside of the cake, so with the lesser amount of frosting it lets that extra flavor come through. I have also had several people ask me for this recipe. I have not had a problem with the frosting separating. This cake is a winner!! Thank you, Ruthie, for sharing it!!!

    • Ruthie says:

      Wonderful!! I added in your adaptations on the frosting above the recipe πŸ™‚ Thank you for sharing. This cake is always a hit everywhere I take it too! Holiday Cheers!! xoxo~ Ruthie

  22. Jenn says:

    Do you use dry cake mix with the dry instant pudding? The batter is really think, this doesn’t seem right.

    • Ruthie says:

      Hi Jenn, you just add the powdered pudding into the cake mix- it is a thicker batter but turns out lovely! xoxo~ Ruthie

  23. Shari says:

    Does this need to be refrigerated?

    • Ruthie says:

      Hi Shari. . . I do not refrigerate this cake. It keeps just fine on the counter. I hope you love it as much as we do πŸ™‚ xoxo~ Ruthie

  24. Alma says:

    Just like a few of the others, the glaze separated but the cake was great!

  25. Wendy says:

    4 stars
    I’ve made your cake twice. It’s lovely, but both times the icing has separated. I followed the directions to the T. I found that if I smoothed it over with a spatula once it’s on the cake, I could kind of blend it in a bit, but then it doesn’t have the appearance of it oozing down the sides.

  26. Alma says:

    Can I use regular egg nog/sour cream instead of the light?

    • Ruthie says:

      Hi! Yes, of course! I just use light versions to “skinny” it down a bit but regular will be great too! You’ll love this cake. . . it’s amazing! xoxo~ Ruthie

      • Alma says:

        I also saw Silk Almond Egg nog, would that also work? I can’t wait to make this!

      • Ruthie says:

        Hi Alma, yes. . . I believe that Silk Almond EggNog will work just fine. It’s really a matter of liquid so any of the eggnog varieties will work. Have a wonderful Holiday Season! We had this last Sunday for company and it was the star of the evening!! xoxo~ Ruthie

  27. Eva says:

    4 stars
    Made this cake last year and everyone loved it!! So glad I found your recipe again because I want to make it again. So yummy!!!

    • Ruthie says:

      Hi Eva! Thank you for the fun comment. . . I’m so glad you found it again too!! It’s always a crowd pleaser and perfect for holiday parties! Enjoy a slice for me πŸ™‚ Happy Holidays! xoxo~ Ruthie

  28. Joe says:

    Hmm, my icing has separated as well. Everything was at room temperature, however I doubled the recipe. I’m trying to figure out how to save it as I don’t have enough ingredients to start something else.

    • Ruthie says:

      Hi Joe… trying adding more powdered sugar a tablespoon at a time until the frosting comes back together and mix it until it has a smooth consistency. I hope it will be just fine. xoxo~ Ruthie

  29. anna says:

    I would like this cake recipe how can I get it

  30. Lacie says:

    Does this cake need to be refrigerated because of the eggnog, or does the baking make it unnecessary to refrigerate?

  31. Audrey says:

    My mistake! Eggnog was NOT at room temperature!! But it was a very good cake. I liked that you lightened up the recipe without sacrificing the flavor!! Happy New Years!

    • Ruthie says:

      I’m glad to hear that might have been the problem… I hope it’s a success this next go round! Happy New Year!!! xoxo~ Ruthie

  32. Audrey says:

    5 stars
    Ruthie, made this cake for Christmas day at my in-laws. Loved the cake, but the frosting separated. Why, and how to fix it if it happens again?

    • Ruthie says:

      That’s a bummer on the frosting… A little strange too. Was the butter and eggnog at room temperature? It should have all come together just fine. It may possibly help to add the eggnog in turns with the powdered sugar. I hope that helps! xoxoxo- Ruthie

  33. Scarlet says:

    5 stars
    Ruthie,
    I made your cake for a work party and boy was it a hit! When I took off the cover and that flavorful smell hit the air, you could see the mouths starting to water. My family felt left out so I will be making it for Christmas dessert. Thank you so much for sharing! Merry Christmas!

    • Ruthie says:

      Yay!!! I’m so happy to hear of your success… how wonderful! It’s just wonderful this time of year and I’m so glad you’re family will get to try it too. Happiest of Holidays! xoxo~ Ruthie

  34. Sandy says:

    If I cannot find White Chocolate Pudding is there something I can substitute like Vanilla Pudding instead ?

  35. Chef Julian says:

    5 stars
    Hello Chef Ruthie, I’m Chef Julian and I tried your recipe at work. My prep and line cooks loved it.

    • Ruthie says:

      Good Morning Chef Julian! It’s so nice to meet you. Thank you for the fun comment and that’s super cool the cake was enjoyed in your work kitchen! Happiest of Holidays to you and all of your staff. xoxo~ Ruthie

  36. Lori says:

    Do you use instant pudding mix or cook and serve mix pudding?

    • Ruthie says:

      Good Morning Lori… yes, it use an instant white chocolate pudding mix dry- just add the mix into the dry ingredients. I just updated the recipe so I hope it clarified better now! Thank you for the question and I know you’ll adore this cake πŸ™‚ Happiest of Holiday… xoxo~ Ruthie

  37. Ann says:

    Do you make the pudding or just add the powder to the dry ingredients? What would this convert too in cups?

    Thank you!

    • Ruthie says:

      Hi Ann… yes, just add the pudding dry to the dry ingredients. I believe that 3 ounces is 6 tablespoons approximately… I hope that’s helpful, I know you’ll love this cake πŸ™‚ Happy Holiday! xoxo~ Ruthie

  38. 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 πŸ™‚ Happy New Years! xoxo~ Ruthie

      • Monique says:

        5 stars
        Hi Ruthie, I made this cake for Thanksgiving and it was delicious. I am going to be giving away bake goods for Christmas and this cake is on top of the list. Thank you so much for sharing.

      • Ruthie says:

        Hi Monique! I’m so happy that you loved this cake…. it is just delightful πŸ™‚ Thank you for your sweet comment~ it’ made my day! Happiest of Holidays to you and your family!! xoxo~ Ruthie

  39. Emily says:

    If I frost this ahead of time will it get soggy? I am making it for Christmas tomorrow.

  40. […] 9. Eggnog Bundt Cake with Eggnog Frosting […]

  41. […] Β Eggnog Bundt Cake with Eggnog Frosting […]

  42. Robin says:

    Hi! Just wondering if I should use an electric mixer for the frosting?

    • 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 πŸ™‚ xoxo~ Ruthie

  43. 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 πŸ™‚ Happy Holidays! xoxo~ Ruthie

  44. […] high-cal snacky things, though I did manage to shovel down two slices (small ones, but hey) of the egg nog bundt cake I brought. Β (Y’all, it was REALLY good and I highly recommend it if you need something next […]

  45. 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 πŸ™‚ Thank you for letting me know. You’ll love this cake— AMAZING!! xoxo~ Ruthie

      • Jenn says:

        5 stars
        πŸ™‚ 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!

      • Ruthie says:

        Whew! I’m so glad it came together and everyone enjoyed it… It’s a SO good πŸ™‚ xoxo~ Ruthie

  46. Karla says:

    The sea salt I have is coarse – will that work?

    • Ruthie says:

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

  47. […] Egg Nog Bundt Cake with Egg Nog Frosting […]

  48. Dina says:

    it looks delish!

  49. Aly says:

    This looks so amazing! So impressed!

  50. Erica Price says:

    That does look delicious. I like the fact that you’ve lightened it up a bit.

  51. […] Egg Nog Bundt Cake from What’s Cooking with Ruthie […]

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