This rich cake is inspired by the flavors of holiday eggnog, topped with a sweet nutmeg glaze. Even if you’re not an eggnog lover (and especially if you are!), you’ll adore this cake!
Eggnog Bundt Cake
- Prep Time 20 min
- Total 2 hr 25 min
- Servings 16
- Ingredients 11
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 box (3.4 oz) Jell-O™ white chocolate instant pudding & pie filling mix
- 1 cup half-and-half
- 1/2 cup vegetable oil
- 4 eggs
- 2 tablespoons bourbon
- 1/2 teaspoon ground nutmeg
Glaze
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons half-and-half
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
Instructions
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Step1Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
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Step2In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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Step3Bake 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.
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Step4In 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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