Eggnog Bundt Cake (Boxed Mix)
An easy-to-make glazed eggnog bundt cake made using yellow cake mix. Make this quick recipe for the holidays!
Servings: 14
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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