Eggnog Bundt® Cake
Share recipe
Description
Moist and easy to make, this eggnog Bundt® cake tastes best the following day.
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 ¼ cups light eggnog
- ⅓ cup rum
- ⅓ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 1 cup powdered sugar
- 2 tablespoons light eggnog, or more as needed
- ¼ teaspoon ground nutmeg
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- 2. Mix cake mix, eggnog, rum, oil, eggs, vanilla extract, and nutmeg together in a bowl until blended; batter will be thick.
- 3. Spread batter into the prepared pan.
- 4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
- 5. Remove from the oven and let cool in the pan for 15 minutes; loosen and invert onto a plate to continue cooling.
- 6. Combine powdered sugar, eggnog, and nutmeg in a bowl until smooth. Drizzle icing over the top of the cooled cake.
Nutrition Facts
serving: 1 fluted tube cake
calories: 306.5 kcal
carbohydrates: 40.7 g
protein: 4.6 g
saturated fat: 2.3 g
cholesterol: 69.6 mg
sodium: 272.2 mg
fiber: 0.4 g
sugar: 27.9 g