This easy eggnog bundt cake is a delightfully sweet holiday dessert topped with an eggnog cream cheese icing.
You won’t believe how delicious (and easy!) this eggnog bundt cake is–-get in the holiday spirit with this festive dessert!
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I think all of us have certain foods and drinks that are holiday traditions in our family. Growing up, eggnog was one of those for us.
Actually, my grandfather and I were the only ones who drank it, but it became synonymous with Christmas in my mind nevertheless.
The holidays are a time when comfort foods reign supreme, but when we are sometimes short on time for preparing those foods.
That’s why I know you’re going to love this easy eggnog cake recipe–it’s a quick and easy one to make!
More Christmas Recipes:
Delicious Eggnog Cake Recipe
This eggnog cake is an incredibly moist and dreamy cake, made extra special by the addition of an eggnog cream cheese icing.
It’s delightfully sweet, with just a hint of nutmeg spice, and it’s SO good. Not only that, but I have to assure you that this eggnog cake recipe is ridiculously easy.
I just doctored up a cake mix and the result was perfection.
How to Make Easy Eggnog Bundt Cake
This deliciously easy eggnog bundt cake will quickly become a family favorite.
Ingredients You’ll Need:
- boxed yellow cake mix
- box French vanilla instant pudding
- vegetable oil
- cream cheese
- powdered sugar
How to Make It:
(Full printable recipe available below)
Combine cake mix and pudding mix. Mix together yellow cake mix, French vanilla pudding, nutmeg, oil, eggnog, eggs, and water.
Pour in bundt pan. Pour mixture into a prepared bundt pan.
Bake and cool. Bake until toothpick inserted in middle comes out clean 40-45 minutes. Cool completely.
Prepare icing. Cream together cream cheese, butter, powdered sugar, eggnog.
Ice bundt cake. Once the cake is cooled, pour icing over the cake. Serve and enjoy!
Notes and Adaptations:
- You can add a splash of rum flavor extract to the icing if you want–I haven’t personally used it, but I know some folks enjoy their eggnog with a bit of rum, so you can add the flavor extract to the icing if desired.
- 1 box yellow cake mix
- 3.4-oz box French vanilla instant pudding mix
- 1/2 cup vegetable oil
- 1 cup eggnog
- 1 tsp nutmeg
- 4 eggs
- 1/2 cup water
- Eggnog Cream Cheese Icing:
- 4 Tbs unsalted butter, softened
- 4 Tbs cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup - 1/2 cup eggnog (I used about 1/2 cup)
- Grease bundt pan with cooking spray and lightly flour the pan. Preheat oven to 350F.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, dry pudding mix, oil, eggnog, nutmeg, eggs, and water.
- Mix on low speed for about 30 seconds, then increase speed to medium and mix for about 2 minutes.
- Pour batter into prepared bundt pan.
- Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
- While cake is cooling, prepare icing by mixing butter, cream cheese, powdered sugar, and eggnog together. Start with 1/4 cup of eggnog and add more until desired consistency is achieved (I ended up using about a 1/2 cup).
- Once the cake has cooled for a few minutes, carefully invert it onto a serving dish. Allow it to cool completely, then drizzle with icing.
- You can add a splash of rum flavor extract to the icing if you want--I haven't personally used it, but I know some folks enjoy their eggnog with a bit of rum, so you can add the flavor extract to the icing if desired.