This eggnog bundt cake starts with a cake mix and is spiced with nutmeg and cinnamon for a quick holiday dessert. Packed with rich eggnog flavor and finished with a simple glaze, it’s perfect for celebrating the holiday season.
Easy Eggnog Bundt Cake
Eggnog seems to be one of those things people either love or hate. I’m on team eggnog—I can’t get enough of it, especially in desserts. One of my favorites is my Eggnog Poke Cake, but this bundt cake comes in as a close second. The rich, creamy flavor of eggnog really shines through, and I think it’s the perfect holiday dessert.
This recipe is super easy because it starts with a cake mix, which takes a lot of the guesswork out of baking. It’s sweet but not overly so, making it versatile enough to enjoy for breakfast, paired with a cup of tea or coffee, or as a simple festive dessert. Whether you’re a longtime eggnog lover or just curious to try it, this cake is sure to be a hit.
Ingredients
- Yellow cake mix – Forms the base of the eggnog cake batter, giving it structure with a light, fluffy crumb.
- Eggnog – Brings richness and that signature festive flavor to the cake and glaze.
- Eggs – Bind the ingredients and add moisture.
- Canola oil – Keeps the cake moist and tender.
- Ground nutmeg – Complements the eggnog with a subtle warmth.
- Ground cinnamon – Adds an extra layer of spice to enhance the holiday flavors.
- Vanilla extract – Adds a smooth, warm undertone.
- Powdered sugar – For the sweet eggnog glaze for the top of the cake.
Making the Cake
- Prep – Preheat the oven to 350 degrees F and grease a 12-cup bundt pan with cooking spray to prevent sticking.
- Mix the dry ingredients – Whisk together the cake mix, ground nutmeg, and cinnamon in a large bowl.
- Add the wet ingredients – Pour in the eggnog, oil, eggs, and vanilla extract. Use an electric mixer at medium speed to combine until smooth, for about 2 minutes.
- Pour batter – Transfer the batter into the prepared bundt pan, spreading it evenly with a spatula.
- Bake – Bake for 33-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.
- Make the glaze – In a small bowl, whisk together the powdered sugar and eggnog until smooth. Adjust the consistency with additional eggnog if needed.
- Glaze and serve – Once the cake is fully cooled, drizzle the glaze over the top. Allow it to set for a few minutes before slicing and enjoying.
Variations and substitutions
Different cake mix flavors – Swap the yellow cake mix for white, vanilla, butter golden, or spice cake mix. If you use a spice mix, omit the nutmeg and cinnamon from the recipe.
Boozy cake – Replace 1/4 cup of the eggnog with spiced rum or bourbon for a subtle boozy flavor baked into the cake.
Boozy glaze – Add 1 tablespoons of spiced rum or bourbon into the glaze for an extra kick.
Optional soak – After the cake has cooled, use a pastry brush to brush the surface with a few tablespoons of rum or bourbon to intensify the flavor.
Frosting alternative – Skip the glaze and top the cake with cream cheese frosting for a richer finish.
Toppings – Add chopped candied pecans or a dusting of nutmeg over the glaze for extra texture and flavor.
Tips for Success
- Use only the dry cake mix – Skip the instructions on the cake mix box and follow the ingredients listed in this recipe for the right texture and flavor.
- Grease the pan well – Bundt pans have lots of intricate nooks and crannies, which can cause the cake to stick if not properly greased. I recommend using baking spray with flour to coat the pan evenly.
- Let the cake cool before inverting – Allow the cake to cool in the pan for 10 minutes before turning it onto a wire rack. This helps it release more easily and ensures the cake doesn’t fall apart.
- Cool completely before glazing – Wait until the cake is fully cooled to add the glaze so it sets properly and doesn’t melt off.
How to store the cake
Store the cake in an airtight container at room temperature for up to 3 days.
The unglazed cake can be frozen for up to 3 months. Wrap the cake well in plastic wrap or foil before transferring it to an airtight container or freezer bag. Thaw at room temperature before glazing and serving.
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Eggnog Bundt Cake
Ingredients
Cake
- 1 (15.25 ounce) box yellow cake mix
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup eggnog
- 1/2 cup canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
Glaze
- 1 1/2 cups powdered sugar
- 2-4 tablespoons eggnog
Instructions
- Preheat the oven to 350 degrees F and grease a 12-cup bundt pan.
- In a large bowl, whisk together the cake mix, ground nutmeg, and ground cinnamon.
- Pour in the eggnog, oil, eggs, and vanilla extract. Use a hand mixer on medium speed to combine until smooth, about 2 minutes.
- Transfer the batter into the prepared bundt pan, spreading it evenly with a spatula.
- Bake for 33-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of eggnog until smooth. Add more eggnog to adjust the consistency as needed.
- Once the cake is fully cooled, drizzle the glaze over the top. Allow it to set for a few minutes before slicing and enjoying.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- The unglazed cake can be frozen for up to 3 months. Wrap the cake well in foil before transferring to an airtight container or freezer bag. Thaw at room temperature before glazing and serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.