Egg Nog Bundt Cake

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:

  • 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


  1. Preheat oven to 350 degrees.
  2. Spray bundt pan with cooking spray.
  3. 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.
  4. 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.
  5. Pour batter into prepared pan.
  6. Sprinkle leftover cinnamon/sugar mixture over the batter.
  7. Bake 35-40 minutes, until toothpick inserted in center comes out clean.
  8. Remove from oven and let cake rest on cake rack in the pan for 10 minutes.
  9. Turn out cake onto cooling rack and let cool completely.

To make the Frosting

  1. 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.
  2. 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