Eggnog Pound Cake

READY IN: 1hr 5mins
Recipe by Hey Jude

This easy, delicious cake uses a packaged cake mix but you wouldn't know it by the taste!

Top Review by Susan Lee

Great use for leftover eggnog! This was a very tasty cake, extremely easy, and smelled heavenly! I did add a bit extra rum flavoring because I like it. I served the cake with Hagen Daaz Rum Raisin ice cream for an extra special treat. Thanks for sharing this!

Ingredients Nutrition

  • 2 tablespoons softened butter or 2 tablespoons margarine, to grease pan
  • 12 cup sliced almonds
  • 1 (18 1/2 ounce) package yellow cake mix
  • 18 teaspoon ground nutmeg
  • 2 eggs
  • 1 12 cups purchased eggnog
  • 4 tablespoons butter or 4 tablespoons margarine, melted
  • 2 tablespoons rum or 14 teaspoon rum flavoring

Directions

  1. Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
  2. In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
  3. Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
  4. Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
  5. Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.

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