Best Eggnog Bundt Cake Recipes

EGGNOG BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix cake mix, eggnog, rum, oil, eggs, vanilla extract, and nutmeg together in a bowl until blended; batter will be thick.
• Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Remove from the oven and let cool in the pan for 15 minutes; loosen and invert onto a plate to continue cooling.
• Combine powdered sugar, eggnog, and nutmeg in a bowl until smooth. Drizzle icing over the top of the cooled cake.

EGGNOG BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.

EGGNOG RUM BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
• Set aside.
• To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
• Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
• Add superfine sugar in three additions, beating 1 minute after each portion is added.
• Add eggs one at a time, beating about 45 seconds after each is added.
• Blend in vanilla extract.
• On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
• Scrape down the sides of the bowl often.
• Add rum and beat 30 seconds.
• (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
• Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
• Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
• To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
• Set over low heat and stir until the sugar dissolves.
• Bring to a boil, reduce heat and simmer 2 minutes.
• Remove from heat and stir in vanilla.
• Place rack with warm cake on a sheet of wax paper.
• Spoon glaze over cake in layers, using all of glaze.
• Cool completely before wrapping.

HOLIDAY RUM EGGNOG BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Grease bundt pan well.
• Press almonds onto bottom of pan.
• Mix other ingredients well, for five minutes.
• Pour into pan.
• Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean.
• Let cool for 10 minutes and then invert onto a plate.

EGGNOG-RUM BUNDT CAKE

Steps:

• 1. Pre-heat oven to 350 deg. Grease bundt pan with butter and dust with flour
• 2. Blend Cake mix, eggnog, vegetable oil, eggs, nutmeg and rum flavoring in large bowl at low speed until moistened (about 30 sec.)
• 3. Beat at medium speed for 2 minutes
• 4. Pour in cake pan and bake immediately. Bake 38-43 minutes or till tooth pick inserted comes out with just crumbs clinging to it.
• 5. Let cool 10 minutes then invert onto cooling rack and remove pan. Transfer to cake plate when cool.
• 6. Egg nog Icing Place all ingredients in medium bowl
• 7. Beat at low speed till moistened with whisk if possible
• 8. Beat at medium speed till no lumps from butter, adding more eggnog a little at a time till a thick but still drippy consistency. Do not over dilute or you will have more of a glaze than an icing.
• 9. Spoon over cool cake, letting it drip down sides.

EGGNOG SPICE BUNDT CAKE

Steps:

• 1. Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray.
• 2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
• 3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Let cool on a wire rack. When cool, dust with powdered sugar.

EGGNOG BUNDT CAKE

Steps:

• Preheat oven to recommended temperature on cake mix package.
• Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine.
• Combine dry cake mix with required oil, eggs and nutmeg.
• OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place.
• Mix and bake according to package directions.
• Cool.
• Top with eggnog glaze.
• For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.

SPICED RUM EGGNOG BUNDT CAKE

Steps:

• Preheat oven to 350° F. Generously grease (with Crisco) and flour a bundt pan. To prepare the cake, combine cake mix, eggnog, vegetable oil, spiced rum and eggs in your mixing bowl and beat on medium speed until smooth. Add nutmeg and vanilla bean paste and gently mix into batter. Pour batter into bundt pan and spread evenly with a spatula if necessary.
• Bake at 350° F for 40-45 minutes. Check for doneness by sticking a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is ready. Remove from oven and allow to cool for 15-20 minutes. Gently run a knife around as much of the edges as possible, and around the center. Turn your pan over and gently tap until the cake releases. Allow to cool on a wire rack.
• To prepare the glaze, sift powered sugar into a medium-sized bowl. Add remaining ingredients and whisk until smooth. Put wire rack over top of a sheet pan with edges. Pour glaze over top of cake slowly and allow glaze to drip down the sides. Gather excess glaze from the sheet pan by pouring it back into the bowl and pour over top of cake again. Repeat 2-3 more times.

EGGNOG SPICE BUNDT CAKE

Steps:

• Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy
• Stir in toasted pecans
• Pour into Bundt pan sprayed with cooking spray.
• Bake 40 - 45 minutes, until a wooden pick inserted in the center comes out clean.
• Invert onto a wire rack. When cool, dust with powdered sugar

GRACE123'S EGGNOG BUNDT CAKE

Steps:

• 1. PRE-HEAT OVEN 350. MAKE CAKE AS DIRECTED [U CAN'T HAVE A THIN BATTER AT ALL SO KINDA THICK. USE EGG NOG N PLACE OF WATER.
• 2. IN LARGE MIXING BOWL PLACE 1 1/2 -2 WHIPPED CREAM CHEESE SOFTENED. ADD 1 1/2 CUP POWDERED SUGAR. ADD UR CHERRIES AND WHIP WITH WIRE WHIP NOT BEATERS ADD JUST A TAD OF THICK EGG NOG WHIP N2 CREAM CHEESE MIXTURE
• 3. POUR 1/2 OF THE CAKE BATTER N2 BUNDT PAN. [REMEMBER THIS CAKE IS GONNA RISE SO LEAVE ENOUGH ROOM TO RISE]
• 4. HIT PAN ON COUNTER TO EVEN THE BATTER. THEN POUR IN CREAM CHEESE MIXTURE THEN HIT ON COUNTER TO EVEN OUT
• 5. POUR THE REST OF BATTER INTO BUNDT CAKE PAN. PLACE INTO PRE-HEATED OVEN AND BAKE TIL GOLDEN BROWN AND TOOTH PIC COMES OUT CLEAN. LET COOL
• 6. TAKE REMAINING POWDERED SUGAR ADD A LIL EGG NOG TO IT AND SOFTENED BUTTER AND WHIP UP AND POUR OVER BUNDT CAKE AND LET FROSTING SET
• 7. U MAY DECORATE TOP OF CAKE WITH LIL HOLLY LEAF AND BERRIES DESIGN BY WILTONS PLACE IN A CAKE HOLDER SO IT DON'T DRY OUT

EGGNOG BUNDT CAKE

Steps:

• Preheat the oven to 325 F
• Prepare a bundt cake pan by coating it with non-stick cooking spray and a thin layer of flour, set aside
• In a large mixing bowl, cream together sugar and butter together until fluffy
• Add eggs, one at a time, beating for 30 seconds between each
• Add vanilla extract and beat until smooth
• Combine half of flour, baking powder, salt, nutmeg, and eggnog to batter. Beat until smooth. Repeat with remaining ingredients
• Pour batter into the prepared bundt pan. Using a spatula, smooth the top fo the batter
• Bake for 1 hour 25 minutes or until a toothpick comes out clean.
• Allow cake to cool for 15 minutes in bundt pan before flipping and removing from the pan.
• Rest the cake on a baking rack to cool completely before drizzing with egg nog glaze.
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