Eggnog Cake
User Reviews
5
Eggnog Cake
Description
Eggnog Cake uses a standard yellow cake mix enriched with instant vanilla pudding and eggnog, giving it a moist and dense texture with a warm, spiced flavor from the nutmeg and vanilla extract. The batter is mixed thoroughly and baked in a Bundt pan until a tester comes out clean, which typically takes 45 to 55 minutes. After cooling, the optional glaze balances the cake’s texture with a sweet, creamy layer combining butter, eggnog, powdered sugar, nutmeg, and vanilla, enhanced by optional rum extract for a subtle depth.
The resulting cake has a tender crumb and buttery spice elements that suit it well for holiday dessert tables or as a special treat during colder months. The glaze can be poured warm or at room temperature depending on preference, allowing for a slightly different final texture and presentation each time.
While there are no additional notes, the recipe’s straightforward combination of pantry staples and holiday flavors makes it accessible for home bakers seeking a seasonal cake with comforting aromas and classic textures.
Ingredients
- 1 yellow cake mix approx 15 oz, standard size box
- 1 Instant pudding mix approx 3 oz size box, flavors and brands will vary slightly, 3 oz, dry, French vanilla or vanilla flavor
- 1 cup eggnog
- 4 egg
- 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
Instructions
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 277mg | 12% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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