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Easy Eggnog Cake Recipe

Eggnog Cake

This easy and delicious eggnog cake makes a fantastic holiday dessert and Christmas cake. Packed full of flavor, this eggnog dessert comes together in no time!
5 from 17 votes
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Servings: 16 servings


  • 1 15oz yellow cake mix
  • 1 3oz dry French vanilla (or vanilla) instant pudding mix
  • 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


  • 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!
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