What do you do when you find the first eggnog container of the season, well you make an eggnog cake of course! The delicious flavor of eggnog is packed into this simple, yet easy-to-make, egg nog cake. This holiday cake recipe is a must make for eggnog fans.
My husband loves this time of year. And I can tell you why in one word – eggnog. He absolutely loves eggnog, and gets quite excited when it hits store shelves. I don’t drink a lot of eggnog, but I absolutely adore it in a dessert.
This eggnog cake is the perfect way to get the decadent flavor of eggnog without pouring it into a glass.
To keep it quick and easy, this eggnog bundt cake starts with a yellow cake mix. You won’t be following the directions on the box, we’re doctoring this cake up! To the cake mix you’ll be adding eggnog, French vanilla pudding mix, eggs, oil, nutmeg, water and vanilla extract.
This is a fairly heavy eggnog cake, almost more of a pound cake consistency, which is why a Bundt pan is the way to go.
We always love eggnog desserts in my home.
Every year I make eggnog pie and cookies with eggnog frosting. My friend Rebecca from Foodie With Family makes an incredible eggnog ice cream and my friend Anna of Crunchy Creamy Sweet makes a fabulous Eggnog Cookie Bark.
Favorite Eggnog Recipes
This eggnog cake makes a fantastic cake for holiday parties and get togethers. We love this as a Christmas cake. But the best part, aside from the flavor, is how easy it is to make. Let’s get baking!
Easy Eggnog Cake
Eggnog Cake
Ingredients
- 1 standard size box yellow cake mix approx 15 oz
- 1 3oz dry French vanilla (or vanilla) instant pudding mix approx 3 oz size box, flavors and brands will vary slightly
- 1 cup eggnog
- 4 eggs
- 1/3 cup canola oil
- 1 tsp nutmeg
- 1/4 cup water
- 1 tsp vanilla extract
Optional Glaze:
- 1/4 cup butter melted and cooled
- 1/4 cup eggnog
- 1/2 tsp vanilla extract
- 1/4 tsp rum flavor extract optional
- 1/2 tsp nutmeg
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.
- Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
- Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It’s a matter of preference as to whether you pour the glaze on your cake while it’s still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.
- To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake. Slice, serve and enjoy!
Nutrition
I hope your family enjoys this delicious eggnog cake as much as we do!
Angela Crawley says
Can I use butter instead of oil
Christi Johnstone says
I haven’t tried so I can’t say.
Mona says
I’ve made this recipe a couple of times. I used almond milk egg nog this year since we had a lactose free person eating it. I actually think it turned out even better. It seemed lighter and less oily. I made the glaze with the almond milk egg nog which was a nice addition although honestly I like the cake without the glaze and eat it with butter pecan ice cream.
Sarah says
Love this recipe! I need to make it again for NYE, but eggnog is sold out in stores! Could I make this with homemade eggnog?
Theresa says
I have made this cake twice now in the last week or so. The flavor is very good, but both times it has turned out flat…it almost deflates as it is cooling. What am I doing wrong?
Do you add all of the cake mix (the box is actually a little more then 15 ounces (15.25 oz) and do you add the entire box of pudding (3.4 oz)?
I am wondering if I should double the recipe to get the height of the Bundt cake I am expecting…?
Christi Johnstone says
Use the entire box of cake mix and of pudding, recipe calls for the standard size boxes, but there is variation between brands, so the reference to 15oz is a nice square number that is in the middle of the range. But yes, open box of pudding, open box of cake mix, pour into the bowl, no measuring is required.
Second, it sounds like it’s underbaked if it’s falling. I’d suggest giving it another five minutes bake time. Also if you don’t have an oven thermometer, that would be a great investment (they are inexpensive). If your oven temp is dropping or fluctuating, that would absolutely be a factor in the baking time.
Thelma says
Can you put rum in this cake
Shari says
I don’t have Canola oil. Can I substitute with Vegetable Oil?
Christi Johnstone says
Yes, you can pretty much make that swap in any recipe.
Enoka says
Just made it…so moist and delicious! Did not glaze it.