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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