An eggnog bundt cake made with yellow cake mix and covered with a simple but delectable eggnog glaze. If you’re a lazy baker or you’re just short on time, this is the holiday cake recipe for you!
Eggnog Bundt Cake Recipe made with Yellow Cake Mix
I tried this recipe with white cake mix and it was not as good as with the yellow one. The egg yolks add so much flavor and richness.
I’ve noticed that a lot of people don’t like baking with cake mix. Not me though. I love a good cake mix hack. They’re always easy and so quick to make.
For this, we’re not following the directions on the box because this is a doctored recipe.
For the cake portion of this recipe, you only need 5 ingredients; butter, oil, eggs, eggnog, and the cake mix. It’s literally going to take you 5 minutes to whip up. No joke.
This is one of those shortcut recipes that passes as 100% homemade. Bring this cake mix eggnog cake to a holiday party and I guarantee you that no one will be able to tell.
More Glazed deliciousness: Gingerbread Loaf
What kind of Eggnog should You Use?
Any kind you want! Homemade, the one from the store, boozy or not boozy; it doesn’t really matter as long as it’s high quality. If you’d guzzle it on its own again and again then it’s perfect. That’s the one you should use!
Simple Eggnog Glaze
Let’s talk about the glaze. It has only 2 ingredients and yet it is perfect just the way it is. The cake on its own is fabulous but with the glaze, the eggnog flavor slaps you in the face. There is no mistaking what flavor cake this is. The flavor is truly incredible. It makes you want to go back for seconds and thirds.
Since eggnog is basically a custard, the icing stays soft and creamy and doesn’t form that hard, icky crust we don’t like when it starts to go stale.
You don’t need to add extra spice to this.
Trust me, I’ve tried it. All it does is overpower the eggnog flavor and it leaves a bitter aftertaste. I mean, think about it. Eggnog already has spices in it!
I basically made sure to put the maximum amount of eggnog in this box mix cake without ruining it. My recipe calls for way more eggnog than others. I’ve checked. I’m not gonna call any names though.
This is another cake mix shortcut recipe that my family and I love and it has so many great reviews! This one is made with vanilla pudding.
So what inspired me to make this cake?
Every year, during Christmas time, I have to buy eggnog. It is a must. It is my favorite holiday drink, by far. This is the first time I followed through with baking with it though because usually I just drink it by the gallon before I even have the chance.
Anyway, I was scrolling through Pinterest looking for an easy eggnog baking recipe and I saw a few eggnog cake recipes that were completely from scratch like this one from Liv for Cake and this one from Sugar & Sparrow. And while those cakes look amazing, I just didn’t have the energy to make something from scratch, so I decided to make this eggnog cake using cake mix. I already had it in my pantry anyway. I grabbed my bundt pan and that was that.
If you have some leftover eggnog you should check out these recipes that I found:
This cake mix eggnog bundt cake was a complete success. What else should I bake with eggnog? Let me know in the comments below. And don’t forget to rate this recipe!
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Eggnog Bundt Cake (Boxed Mix)
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Equipment
- Whisk or Hand Mixer
Ingredients
Cake
- 1/4 cup (57g/half stick) unsalted butter, softened
- 1/4 cup (50g/60ml) vegetable oil
- 1 1/2 cups eggnog, store-bought or homemade (read notes below for metric measurements)
- 3 eggs
- 1 box yellow/golden cake mix (read notes below)
Eggnog Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons eggnog, or as much needed
Instructions
Make the cake:
- Preheat the oven to 340°F–three hundred & forty (171°C), standard conventional oven.
- In a large mixing bowl, combine the softened butter and oil.1/4 cup (57g/half stick) unsalted butter, softened, 1/4 cup (50g/60ml) vegetable oil
- Add the eggnog and mix until smooth.1 1/2 cups eggnog, store-bought or homemade (read notes below for metric measurements)
- Beat in the eggs.3 eggs
- Add the cake mix and mix slowly until fully incorporated and no dry streaks remain.1 box yellow/golden cake mix (read notes below)
- Prepare your standard sized 10-cup (9 - 10 inches wide) bundt pan by spraying generously with nonstick cooking spray or by coating it with softened butter and lightly dusting with flour.
- Pour the batter into the prepared bundt pan. Smooth the top into an even layer.
- Bake for 42 - 45 minutes until a wooden skewer or toothpick inserted deeply into the center comes out clean or with crumbs. For good measure, check again on the opposite side.
- Place the pan on a wire rack (with the cake still inside) to cool for 15 minutes.
- Then, invert the cake onto the wire rack to cool for 30 minutes more. Do this by placing the rack on top of the pan, then flipping everything upside down. If your cake doesn’t fall out immediately, give the pan a few taps until you hear a gentle thud and feel the cake release from the pan.
Make the glaze:
- In a medium mixing bowl, whisk together the powdered sugar and the eggnog. If the glaze is too thick, add 1/2 teaspoon of eggnog at a time until you reach your desired consistency.1 cup (120g) powdered sugar, 2 tablespoons eggnog, or as much needed
- Slowly pour the glaze onto the cake as evenly as you can. Enjoy!
Notes
- Store-bought non-alcoholic eggnog was used for the cake you see in the photos.
- I completely forgot to measure the eggnog but it is at least 354ml. If someone has the correct measurement please comment it below!
- The box of cake mix I used was 375g (13.25oz). However, a box that is 432g (15.25oz) can also be used but I’d recommend checking the cake after 38 minutes of baking just to be safe.
- Store the cake in an airtight container at room temperature for up to 3 days.
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