Every year, the holiday season fills my kitchen with joy and nostalgia. One of my all-time favorite treats to bake is this easy eggnog bundt cake. It’s simple to make but packs so much flavor. I first made this cake years ago when I needed a quick dessert for a holiday party. Everyone loved it, and I’ve been baking it every December since!
This cake is moist, full of eggnog flavor, and topped with a sweet glaze. It’s perfect for family gatherings, holiday dinners, or a cozy night by the fireplace. Trust me, you’ll love how easy and delicious it is!
Ingredients in this Eggnog Bundt Cake
This recipe is quick because it uses simple ingredients that pack big flavor.
- Vanilla Cake Mix: The base of the cake, making it incredibly easy and reliable.
- Eggnog: Adds a rich, creamy texture and holiday flavor.
- Eggs: Bind everything together and help the cake rise beautifully.
- Rum Extract: Brings that classic eggnog taste without needing alcohol.
- Vegetable Oil: Keeps the cake moist and soft.
- Nutmeg: Enhances the eggnog flavor with its warm, spiced notes.
For the glaze:
- Powdered Sugar: Creates a smooth, sweet topping.
- Eggnog: Adds creamy consistency and holiday flavor.
- Rum Extract: Balances the sweetness with its bold, festive taste.
How to Make Easy Eggnog Bundt Cake
Step 1: Prepare Your Pan
Preheat your oven to 350°F. Grease and flour your Bundt pan well.
Step 2: Mix the Batter
In a large mixing bowl, combine the cake mix, eggnog, eggs, vegetable oil, rum extract, and nutmeg. Beat with an electric mixer on medium speed for 2 minutes until smooth.
Step 3: Bake the Cake
Pour the batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool the Cake
Let the cake cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
Step 5: Make the Glaze
In a small bowl, whisk together powdered sugar, eggnog, and rum extract until smooth. Adjust the consistency with more eggnog if needed.
Step 6: Glaze the Cake
Drizzle the glaze over the cooled cake. Sprinkle a pinch of nutmeg on top if you like.
FAQ: Easy Eggnog Bundt Cake
Can I use light eggnog?
Yes, light eggnog works, but the flavor may be slightly milder.
Can I make this cake without rum extract?
Absolutely! Substitute vanilla extract for a similar flavor. You could also substitute actual rum for the extract for more of a boozy punch, use a tablespoon for every teaspoon of extract.
How should I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage.
Can I freeze the cake?
Yes! Wrap it tightly in plastic wrap and freeze without the glaze. Add the glaze after thawing.
What if I don’t have nutmeg?
You can use cinnamon as a substitute, but nutmeg is best for that classic eggnog flavor.
This easy eggnog Bundt cake is a holiday favorite in my home. It’s quick to make, festive, and tastes like Christmas in every bite. I hope it becomes a tradition for your family too!
What are your favorite holiday desserts? Let me know in the comments!
PrintEasy Eggnog Bundt Cake
An incredibly easy eggnog cake that uses boxed cake mix as its base for a simple holiday dessert that is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 slices 1x
- Category: Dessert
Ingredients
Cake
1 (13.25 ounce) box vanilla cake mix
1 cup eggnog
3 large eggs
⅓ cup vegetable or canola oil
1 tsp nutmeg
2 teaspoons rum extract
Eggnog glaze
1 cup powdered sugar
2 tablespoons eggnog
1 teaspoon rum extract
Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt pan well with nonstick cooking spray.
- In a large mixing bowl, combine the cake mix, eggnog, eggs, oil, nutmeg, and rum extract until batter is smooth.
- Pour the cake batter into the prepared pan.
- Bake for approximately 35-40 minutes, or until a toothpick 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.
- To make glaze, whisk together the powdered sugar, eggnog and rum extract in a bowl until well combined.
- Drizzle about half of the glaze over cake. You can save the remaining glaze to pour over individual slices if desired.
- Cut and enjoy!
