Eggnog Bundt Cake is a festive holiday dessert baked at 350°F for approximately 40 minutes. The cake has a soft and moist texture with a warm spice profile that captures the essence of the season.
This recipe combines yellow cake mix and white chocolate pudding for a rich and consistent result, similar in approach to decadent homemade chocolate cake recipes. It is a reliable choice for winter gatherings because it stays fresh for several days.
I find this to be a helpful shortcut during the busy holiday season when time is limited.
- Pleasant balance of spice and creamy sweetness
- Straightforward method suitable for most home bakers
- Holds its moisture well for a few days
- Flavor may feel a bit rich if served in large slices
- Best enjoyed fresh, as the spice can mellow over time
Table of Contents
Why You’ll Love Eggnog Bundt Cake
Over the years, Chef Thomas has learned that holiday baking should be about connection, not stress. This cake relies on a few smart shortcuts like cake mix and pudding to ensure a perfect crumb every time.
You will appreciate how the bourbon and nutmeg give it a sophisticated taste that belies its simple preparation, much like what you find in best homemade carrot cake recipes. It is a sturdy cake that travels well to potlucks or office parties.
The glaze is thin enough to soak in slightly but thick enough to look beautiful on a serving platter. I love how the house smells while this is in the oven.
Get The Eggnog Bundt Cake Recipe
Eggnog Bundt Cake
Ingredients
Equipment
Instructions
- 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.
Ingredients and Substitutions
What You Need for This Cake
| Ingredient | Amount |
|---|---|
| Betty Crocker Super Moist Yellow Cake Mix | 1 box |
| Jell-O White Chocolate Instant Pudding Mix | 3.4 oz box |
| Half-and-half | 1 cup |
| Vegetable oil | 1/2 cup |
| Eggs | 4 large |
| Bourbon | 2 tablespoons |
| Ground nutmeg | 1/2 teaspoon |
| Powdered sugar | 1 1/2 cups |
| Half-and-half (for glaze) | 2 to 3 tablespoons |
| Ground nutmeg (for glaze) | 1/4 teaspoon |
| Vanilla extract | 1/2 teaspoon |
Make sure your eggs are at room temperature before you start. This helps the batter emulsify properly and results in a better rise.
Substitutions
| If This Happens | Do This |
|---|---|
| Cake sticks to the pan | Use a baking spray that contains flour and coat every crevice. |
| Cake is too dry | Check your oven temperature with a thermometer to ensure it is not too hot. |
| Glaze is too thin | Add more powdered sugar one tablespoon at a time until thick. |
| Glaze is too thick | Add half-and-half one teaspoon at a time to reach a pourable state. |
| Center is undercooked | Cover loosely with foil and bake for an extra five minutes. |
If you prefer not to use bourbon, you can replace it with an equal amount of milk or extra eggnog for a non-alcoholic version.
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How To Make Eggnog Bundt Cake
Chef Thomas’s Tip: I prefer using a spray with flour already in it because it reaches the small details of a bundt pan much better than butter and flour alone.
Beat with an electric mixer on medium speed for two minutes. Be sure to scrape the sides of the bowl once or twice to ensure everything is incorporated.
Let the cake stand in the pan for exactly 20 minutes before turning it out onto a cooling rack. If you wait too long, the sugar in the cake will cool and act like glue.
Drizzle the mixture over the completely cooled cake. Ensure the cake is fully at room temperature before glazing to prevent it from melting off.
Tools I Used for Eggnog Bundt Cake
Having the right tools makes baking much more enjoyable. I rely on these specific items to get the best results in my own kitchen.
- 9-SPEED HAND MIXER: The Cuisinart Power Advantage PLUS 9-Speed Hand Mixer with 220-watt motor and automatic feedback fea…
- SMOOTHSTART FEATURE: The hand blender offers an automatic feedback SmoothStart feature with 3 low mixing speeds to elimi…
- EXTRA-LONG BEATERS: The extra-long dishwasher-safe self-cleaning beaters contain no center posts, so ingredients won’t c…
- Genuine Bundt pans are made of durable cast aluminum to achieve the most crisp, intricate cake detail possible
- Cast aluminum’s superior heat conductivity ensures controlled, even browning of cakes and treats
- Premium silicone nonstick is made without PFAS and PTFE for healthy baking and ensures effortless release and cleanup
- Sturdy, stainless steel Tongs feature Silicone Heads
- Scalloped, angled Heads are heat resistant to 600 degrees Fahrenheit and safe for non-stick cookware
- Soft, non-slip handle features comfortable thumb rests
These tools are durable and will serve you well for many holiday seasons to come. Browse my complete list of recommended cooking essentials.
Pro Tips & Troubleshooting
Tips From Chef Thomas
Common Mistakes to Avoid
The vegetable oil and four eggs provide the necessary fat for a tender crumb.
Instant pudding mix adds cornstarch and extra sugar which keeps the cake soft for days, as cornstarch in baking helps improve texture and moisture retention.
Baking at 350°F allows the cake to rise evenly without a tough outer crust.
The 20-minute cooling period allows the structure to set so it does not collapse when unmolded.
My Secret for the Perfect Holiday Cake
In my forty years in the kitchen, I have seen many people struggle with bundt cakes sticking. The secret is not just the spray, but the timing.
I set a timer for exactly twenty minutes the moment the cake comes out of the oven. This allows the steam to help release the cake from the sides without letting the sugar set too firmly, a principle that also applies in traditional fruit dessert recipes like peach cobbler.
I remember one Christmas where I rushed this step and half the cake stayed in the pan. We turned it into a trifle, but it taught me the value of patience.
The Science of Eggnog Bundt Cake
Fat from the oil and egg yolks coats flour proteins to prevent excess gluten formation.
Sugar in the cake mix and pudding holds onto moisture through a process called hygroscopy, a principle also seen in homemade fruit crisp recipes where texture depends on moisture balance.
Leavening agents in the cake mix react with the heat to create a light texture.
Nutmeg contains oils that become more fragrant when heated in the oven.
Variations and Adjustments for Eggnog Bundt Cake Ahead
You can easily adapt this recipe to suit your tastes. If you prefer a darker spice profile, add half a teaspoon of cinnamon to the batter.
For an adult party, you can increase the bourbon in the glaze by replacing one tablespoon of the half-and-half with liquor. If you cannot find white chocolate pudding, vanilla instant pudding works just as well, similar to substitutions used in chocolate cobbler recipes.
You can also sprinkle toasted pecans or walnuts over the glaze while it is still wet for some added crunch.
Storage & Make-Ahead
This cake stays fresh for up to three days when stored at room temperature in a covered container. If you need to make it further in advance, the unglazed cake freezes beautifully, much like techniques used in funnel cake bite recipes.
Wrap it tightly in plastic wrap and then foil before placing it in the freezer. When you are ready to serve, thaw it at room temperature and add the fresh glaze.
I find that the flavor actually improves the day after baking as the spices have more time to meld.
FAQ About Eggnog Bundt Cake
Can I use non-alcoholic eggnog?
Yes, you can substitute the half-and-half with actual eggnog for an even deeper flavor. If you want to skip the bourbon, just use more eggnog or milk in its place.
How do I prevent the cake from sticking to the bundt pan?
Use a baking spray that contains flour and ensure you coat every curve of the pan. Let the cake cool in the pan for 20 minutes before flipping it over.
Can I freeze this cake?
Yes, this cake freezes very well. Wrap the unglazed cake in plastic wrap and foil. It will stay fresh for up to two months.
What can I use instead of bourbon?
You can use rum or brandy if you prefer those flavors. For a non-alcoholic option, use vanilla extract or more milk.
Final Thoughts on Eggnog Bundt Cake
This Eggnog Bundt Cake is a wonderful way to bring the flavors of the holiday season into your home. It is a simple recipe that yields professional results, much like what you find in classic Kentucky butter cake recipes.
I hope this cake becomes a part of your winter traditions just as it has in mine. Remember to take your time with the cooling process and enjoy the process of decorating.
Baking is about sharing something sweet with the people you care about. Happy holidays from my kitchen to yours.
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