Eggnog Bundt Cake with Eggnog Glaze

 🎄 Since I enjoy eggnog, I thought this Eggnog Cake with an Eggnog Glaze, would be perfect for Christmas.

Eggnog Bundt Cake with Eggnog Glaze


Prep Time: 15 Minutes
Cook Time: 38 Minutes


1 (15.25-oz.) box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix

1 (1-oz.) box Baker's Corner Sugar Free Vanilla Instant Reduced Calorie Pudding & Pie Filling

4 large eggs

1 cup eggnog (I used Kemps Eggnog, which I really like)

1/4 cup canola oil

1 teaspoon McCormick All-Natural Pure Vanilla Extract

1-1/2 teaspoons ground nutmeg

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Eggnog Glaze Ingredients:

1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
7 teaspoons Eggnog


1.) To make the cake: In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, canola oil, vanilla extract and nutmeg.


2.) Using an electric hand-held mixer, beat ingredients on medium speed for 2 minutes. (Or until all the ingredients are well combined.)


3.) Pour the batter into a well-greased 10-inch nonstick fluted tube cake pan.


4.) Bake in a 350°F oven for 38 minutes, or until a toothpick inserted in the center of the cake comes out clean.


5.) To Glaze the cake: In a small bowl, combine the confectioners' sugar, vanilla extract and enough eggnog; to achieve a drizzling consistency.


6.) Quickly drizzle the glaze over the cooled cake, and sprinkle desired amount of green colored sugar on top of the glaze.


7.) Yields: One 10-inch Bundt Cake.

Photo of (15.25-oz.) box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.

Photo of (1-oz.) package of Baker's Corner Sugar Free Vanilla Instant Reduced Calorie Pudding & Pie Filling.

Photo of Kemp's Eggnog, which I used when preparing the Eggnog Cake with Eggnog Glaze.                                                                                 

When it came to adding the vanilla extract, always use McCormick's All-Natural Pure Vanilla Extract. 

Photo of Eggnog Cake after it's been baked in a 10-inch Bundt Pan.

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                                     Eggnog Bundt Cake with Eggnog Glaze | Just A Pinch Recipes

Rhubarb Strawberry Upside Down Cake

This is one of my favorite cakes to make with rhubarb!

Rhubarb Strawberry Upside Down Cake

Rhubarb Strawberry Upside Down Cake

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Prep Time: 30 Minutes

Cook Time: 34 Minutes

Yields: 12 to 15 Servings

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5 cups sliced rhubarb (See *Note)

2 (3-oz.) pkgs strawberry gelatin (I used sugar free strawberry gelatin)

1/2 cup sugar, or 12 packets of Saccharin Sweetener

2 cups miniature marshmallows

1 box (15.25-oz.) white (or) yellow cake mix

1-1/4 cups water

1/2 cup vegetable oil

4 egg whites

Reddi Wip Whipped Topping, to garnish the cake

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1.) Place rhubarb in a greased 13 x 9 x 2-inch baking pan. Sprinkle both packages of strawberry gelatin over the rhubarb. Now place the mini marshmallows on top.

2.) Prepare cake mix according to package directions. (I used a white cake mix.)

3.) Pour the cake batter over the marshmallows.

4.) Bake the cake for 34 to 38 minutes. Use a toothpick inserted in the center of cake, and if it comes out clean, the cake is done. (I baked mine for 37 minutes.)

5.) Allow cake to cool completely, before cutting and serving. If desired, top with Reddi Wip Whipped Topping.

6.) *Note: Prep Time varies, since you'll need to cut, rinse, and trim the rhubarb. If using rhubarb that's been frozen, then thawed, prep time won't take as long.

Photo of 2 (3-oz.) packages of sugar free strawberry gelatin

(Which I used when preparing this recipe.)

Instead of granulated sugar, I used 12 packets of Saccharin Sweetener when preparing this dessert/cake.

Photo of Kraft Jet-Puffed Miniature Marshmallows, which I used for this recipe.

Photo of (15.25-oz.) Baker's Corner Classic Yellow Cake Mix. Which can be purchased at Aldi's.  Also, you could use a (15.25-oz.) box of Great Value Deluxe Moist White Cake Mix.

Photo of Original Reddi Wip Whipped Cream, which I placed on top of the Rhubarb Strawberry Upside Down Cake.

Rhubarb Strawberry Upside-Down Cake | Just A Pinch Recipes

Green Devil Chocolate Cake (or Cupcakes)

Eddie Jordan shared this recipe on the Just-A-Pinch recipe website.

I made cupcakes instead of the cake, and they were quite delicious!

Green Devil Chocolate Cake (or Cupcakes)

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Baking Time: 35 to 40 Minutes

Yields: 16 Servings

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Ingredients For Green Devil Chocolate Cake:

2-1/2 cups of flour

1-3/4 cups brown sugar, firmly packed

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

4 ounces unsweetened chocolate, melted

1 cup sour milk

1 cup pureed green tomatoes

3/4 cup butter, softened

2 eggs

1 Tablespoons grated orange peel

ground cinnamon, for garnish

fresh raspberries for garnish (optional)

orange peel for garnish

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Shawn Brown's Chocolate Glaze:

3/4 cup simi-sweet chocolate chips

3 Tablespoons butter, at room temperature

1 Tablespoon corn syrup light

1/4 teaspoon vanilla extract

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How To Make Green Devil Chocolate Cake:

1.) In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, and 1 teaspoon of cinnamon.

2.) Add melted chocolate, sour milk, tomatoes, butter, eggs and grated orange peel.

3.) Beat with an electric mixer on low speed until combined. Then beat on medium speed for 2 minutes.

4.) Pour into a greased and floured 13 x 9 x 2-inch baking pan.

5.) Bake in a 350°F. oven for 35 to 40 minutes, or until a toothpick inserted in the cake, comes out clean.

6.) Cool cake in pan on wire rack until completely cooled.

7.) Drizzle glaze over each serving, and serve with whipped cream, then sprinkle with ground cinnamon, and berries. Garnish with orange peel.

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This was my review of the recipe which I posted back in September 7, 2020 at 2:44 pm

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I opt to make cupcakes rather than a cake, plus I didn't use the chocolate glaze. I chose to frost the cupcakes with a chocolate frosting. I also had to tweak the recipe a bit, using ingredients I had on hand. Instead of the unsweetened chocolate, I used "12 Tablespoons" of Hershey's Unsweetened Baking Cocoa, along with 4 Tablespoons of Crisco Butter Flavored Shortening. Instead of grated orange peel, I used 1-1/2 teaspoons of McCormick's Orange Extract. I could taste a hint of the orange extract, followed by the cinnamon, but I thought it was the chocolate frosting that took these cupcakes over the top. I will definitely use this recipe again, plus it makes for a really moist cake or cupcakes. I don't think no one would ever guess blended green tomatoes were incorporated into the cake. Thank you Eddie for sharing your great grandmother's cake recipe. This recipe is definitely a keeper!

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GREEN DEVIL CHOCOLATE CAKE | Just A Pinch Recipes

Rhubarb Pineapple Upside Down Cake

I "love" rhubarb!  And I love this cake, it's not too sweet, and not too tart!  My husband says it's a nice moist cake.  Before making the cake, be sure to read the *note that follows the recipe.



Pineapple Rhubarb Upside Down Cake

1 (18.25 oz.) box Pillsbury Golden Butter Cake Mix

 
1 cup water (or 1 cup of reserved pineapple juice)

 
1/3 cup softened butter

 
3 large eggs

 
3 cups thinly sliced rhubarb (do not use frozen)

 
1 (20 oz.) can crushed pineapple, drained & reserving juice

 
1/3 cup granulated sugar

 
1/3 cup brown sugar, firmly packed

 
1 (3-oz.) box Strawberry Jell-O Gelatin

 
Cool Whip or Reddi Wip, to garnish cake

1.)  Preheat the oven to 350 degrees.

2.)  Grease one 13x9x2-inch baking pan.  Set pan a side.

3.)  In a large bowl blend together just until moist, the cake mix, the water (or the reserved pineapple juice), softened butter, and eggs.  Then beat on medium speed for 2 minutes.  Set bowl a side.

4.)  In a medium size bowl mix together by hand, the rhubarb, crushed pineapple, granulated sugar and brown sugar, plus the Strawberry Jell-O.

5.)  Pour the rhubarb mixture into the already greased baking pan.  Spread mixture evenly in pan.

6.)  Now pour the cake batter over the rhubarb mixture.  Using the back-side of a Tablespoon; spread the cake batter evenly over the rhubarb mixture.

7.)  Bake in oven for 55 minutes.  Cake should look golden brown in color when done baking.  If need be, do the toothpick test in center of cake, to be sure cake is done baking.  (Mine was done baking within 55 minutes.)  

8.)  Let cake sit to cool down a bit before serving. Either serve cake while it's still warm, or cool completely then serve.  Or refrigerate to serve later. (Refrigerate any leftover cake.)  

9.)  Top cake with a dollop of Cool Whip, or Reddi Wip.

10.) *Note: Be sure to thoroughly drain the juice from the canned pineapple.  I use a mesh colander to drain the pineapple in, plus I press down the crushed pineapple with a spoon.  From that, I got exactly 1-cup of juice to add to the cake mix, instead of adding water.  Also, the canned crushed pineapple I used, stated on the label... Natural Juice No Sugar Added, and the brand I used was... Liberty Gold.

Rhubarb Pineapple Upside-Down Cake | Just A Pinch Recipes