Indulge in the festive flavors of the holidays with this delicious Eggnog Bundt Cake topped with a creamy Eggnog Frosting. Perfect for gatherings or a cozy treat at home!
Author:Bennett
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:1 Bundt cake 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
Cake:
1 15oz yellow cake mix
1 3oz dry white chocolate instant pudding mix (or vanilla)
1/2 cup light egg nog
1/2 cup light sour cream
4 eggs or 2 whole eggs and 4 egg whites
1/4 cup canola oil
1 teaspoon nutmeg
1/4 cup water
Pan Coating:
1/3 cup sugar
1 1/2 teaspoon cinnamon
Frosting:
1/4 cup butter, softened
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/8 teaspoon sea salt
2 1/2 cups powdered sugar
1/4 cup light egg nog, room temperature
Instructions
Preheat oven to 350 degrees. Generously coat bundt pan with cooking spray.
Combine sugar and cinnamon in a small bowl; mix. Evenly coat pan with mixture; reserving excess.
In a large mixing bowl combine cake mix, dry pudding mix, nutmeg; stir to combine. Add egg nog, sour cream, eggs, canola oil, water; mix until smooth.
Pour batter into prepared pan. Lightly tap on counter to even out batter without disturbing coating.
Sprinkle reserved cinnamon/sugar mixture onto the top of the batter.
Bake for 35-40 minutes or until toothpick inserted near center removes clean.
Rest cake on rack for 10 minutes. Turn out cake onto cooling rack and let cool completely.
Frosting: In a mixing bowl cream butter.
Add vanilla, nutmeg, salt, adding powdered sugar 1 cup at a time alternating with 1 tablespoon eggnog.
Mix until smooth but a pourable consistency; adjust as necessary with more eggnog or powdered sugar.
Place Cake on serving platter, spoon frosting around the top of cake and allow to drizzle down the sides.