Mini Eggnog Bundt Cakes
Haley Williams
Updated Jan 10, 2024
Serve these Mini Eggnog Bundt Cakes at your next holiday party! The rich eggnog flavor has a hint of bourbon and a touch of nutmeg, reminiscent of the popular holiday drink. Each cake is perfectly fluffy and pairs well with the simple glaze on top. You’ll love how these beautiful, individual-sized cakes turn out!
Frequently Asked Questions
Mini Eggnog Bundt Cakes
- Prep Time 15 min
- Total 1 hr 20 min
- Servings 12
- Ingredients 11
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/2 cup eggnog
- 1/2 cup whole or low-fat milk
- 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 milk
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
Instructions
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Step1Heat oven to 350°F. Generously spray 12 mini fluted tube cake pan cups with baking spray.
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Step2In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into each cake pan cup, filling each about two-thirds full.
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Step3Bake 25 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
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Step4In small bowl, whisk together powdered sugar, 2 tablespoons of the milk, 1/4 teaspoon nutmeg and the vanilla until smooth; continue adding milk, 1/2 teaspoon at a time, until desired consistency is reached. Dip the tops of the cakes in the icing and place on a serving plate. Store loosely covered at room temperature.
Nutrition
Nutrition Facts are not available for this recipe
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