Hope everyone’s enjoying the Holidays! In case you still have some egg nog laying around, or, if not go buy another carton before its gone from the grocery store shelves and make this yummy Egg Nog Bundt Cake!
While I hate the cold and would rather be hanging out on a beach somewhere (oh wait, I am! I’m in Cabo) winter’s not all bad. The first snowstorm is fun. The third, fourth, fifth…not so much. You get to eat and drink yummy seasonal things in winter during the holidays like peppermint bark (martini form counts as well) and egg nog. I just love egg nog, I even made an Egg Nog Martini a couple weeks ago. It’s so thick and creamy and there’s so lots of delicious things to make with it besides just drinking it. Egg nog fudge. Yum. Egg nog french toast. Yes please. Egg nog cake. Here you go!
I was searching Pinterest for egg nog recipes for my monthly contribution to Made From Pinterest. and saw a pin from Cooking with Ruthie that looked good so I picked it. This Egg Nog bundt cake turned out really moist and tasty. The frosting in the original recipe is like a loose butter cream frosting made with egg nog. I think next time I will try making a glaze with powdered sugar and egg nog and drizzle it over the cake while it’s still a little warm. And to top it off and make it look pretty, try grating some fresh nutmeg over the cake!Print
Egg Nog Bundt Cake
- 1 box yellow cake mix
- 1 sm. box white chocolate instant pudding mix
- ½ C egg nog
- ½ C sour cream
- 4 eggs
- ¼ C vegetable oil
- 1 tsp nutmeg
- ¼ C water
For the Pan Coating:
- ⅓ C sugar
- 1½ tsp cinnamon
for the Frosting
- 1/2 stick butter, softened
- ¼ C egg nog, room temperature
- ½ tsp vanilla
- ¼ tsp nutmeg
- ⅛ tsp salt
- 2 C powdered sugar
- Optional: fresh grated nutmeg to garnish top of cake
- Preheat oven to 350 degrees.
- Spray bundt pan with cooking spray.
- Combine sugar and cinnamon in a small bowl and sprinkle evenly to coat bundt pan. Shake off excess and save it for later. Set pan aside.
- In a large mixing bowl combine cake mix, pudding, nutmeg; stir to combine, then add egg nog, sour cream, eggs, oil, water and blend until well combined.
- Pour batter into prepared pan.
- Sprinkle leftover cinnamon/sugar mixture over the batter.
- Bake 35-40 minutes, until toothpick inserted in center comes out clean.
- Remove from oven and let cake rest on cake rack in the pan for 10 minutes.
- Turn out cake onto cooling rack and let cool completely.
To make the Frosting
- In a mixing bowl cream butter, vanilla, and eggnog. Add nutmeg, salt, and powdered sugar 1 cup at a time. Blend well until smooth and loose, adjust as needed with more egg nog or powdered sugar to get a good consistency.
- Put cake on serving platter, spoon frosting around the top of cake and let it drizzle down the sides. If desired, grate some fresh nutmeg to garnish top of cake
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