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.
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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
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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I hope your family enjoys this delicious eggnog cake as much as we do!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Making it now and it smells DELICIOUS!
This is our new family favorite. I tried it on my family and we all agreed that it’s better than the one I’ve been using for decades.
I made it gluten free today and just enjoyed a piece. I used a gluten free golden cake mix and the jello brand vanilla pudding mix.
I am making it now…can’t wait! How do you store it? Does it need to be refrigerated?
It can be refrigerated, but does not have to be. If you’ll be eating it within say 48 hours, I’d leave it covered at room temp. If it will around longer than that, place it in the fridge to extend it a bit.
Can you put Rum in this cake
You could replace the water with rum, and add a few drops to the glaze.
If you want a great eggnog recipe without all the sugar, but still tastes “guilty” try Hungry Girl’s No-Nonsense Nog. She has a great chocolate nog and pumpkin nog too! Hungry girl.com. Now you can have a fresh batch of nog all year long! On recipe makes just shy of a half gallon. Delicious! I’ve tried all three. They’re all great! Enjoy!
Thanks for that tip!
I made this cake without the glaze, and it turned out delicious. Spongy and moist. Has anyone tried it with Gluten Free Yellow cake mix? I have family members with celiac. Thanks!
I haven’t tried it yet but just looking at the recipe I’ve gained 5 lb I know it’s going to be great
Guess what you can freeze eggnog….. I do it every year because in July for my Birthday I want eggnog pancakes. I freeze it for the amount my recipe calls for. It’s never failed me in the last 5 years. Enjoy!!!
Very easy and delicious. And why is it that I can only get eggnog during the holiday time? Now I’ll have to get the Homemade Eggnog recipe.