Eggnog Bundt Cake

"A great choice for the holidays! Prep time is a guess and cook time is according to package directions."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by cblwolf photo by cblwolf
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
1hr 5mins
Ingredients:
9
Serves:
24
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ingredients

  • 1 (18 ounce) box yellow cake mix with pudding
  • 14 cup vegetable oil, adjust quantity according to package directions
  • 2 eggs, adjust quantity according to package directions
  • 1 12 cups eggnog, substitute for water and adjust quantity according to package directions
  • 1 teaspoon nutmeg
  • Glaze

  • 2 cups powdered sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 3 tablespoons eggnog
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directions

  • Preheat oven to recommended temperature on cake mix package.
  • Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine.
  • Combine dry cake mix with required oil, eggs and nutmeg.
  • OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place.
  • Mix and bake according to package directions.
  • Cool.
  • Top with eggnog glaze.
  • For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.

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Reviews

  1. This tastes just like eggnog! It was super moist and really easy to make. I think next time I'll even add a splash of bourbon to it to make it a spiked eggnog cake.
     
  2. I made this for Christmas Day and it was very good. I did put 3 shots of Captain Morgan Rum in the cake mix. Which was white because I didn't have any more yellow cake mix. I decorated with holiday sprinkles. Will be making this every season. Thanks for a great reciepe.
     
  3. I just pulled this out of the oven and the little bite I took tasted WONDERFUL! I also couldn't find a pudding in the mix cake mix so I also used a regular yellow cake mix. The mix called for 1 cup of water for which I subbed eggnog but I wound up having to add more eggnog because the mixture was really stiff and wouldn't pour. It also baked weird and when I took it out of the bundt pan, it looked like a mushroom. I'm not sure if I did something or if it just happened this way somehow. But the taste cannot be beat. I will be happily serving it for Thanksgiving tomorrow. Thanks for posting! UPDATE: Everyone loved this cake! I had a little bit left over after Thanksgiving and it stayed moist in the fridge for a little over a week. I think it will becoming a regular Thanksgiving tradition in our home.
     
  4. This is really good. I used a chocolate cake mix instead of yellow. The two flavors blended really well. It still had an eggnog taste to it as well as chocolate. . I followed the recipe for the cake part as written. It was nice and moist. I didn't make the glaze. I used chocolate icing instead. This cake is easy to make. I like making cake using cake mixes as a base. I will be making this again. Thanks for sharing your recipe. Merry Christmas!!
     
  5. Very moist, but too sweet for me. Next time am using half the eggnog along with water. Glaze should be lightly drizzled, put remainder in a little creamer pitcher on the side for guests to add over their slices.
     
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Tweaks

  1. I added a small dusting of cinnamon at the end, on top of the frosting, just because I love finishing my eggnog with cinnamon.
     
  2. I had to use coconut pudding instead of vanilla and it was very good. I made a whipped topping with Cool Whip/ Instant pudding mix/eggnog to thin; and this went very well with the cake. Thanks for a great recipe! My son loved it.
     
  3. I made this for Christmas and everyone loved it. I added rum extract to the cake and used it in the glaze instead of the vanilla. I didn't have any nutmeg so I subbed pumpkin pie spice. Thanks for posting!
     

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