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eggnog-rum bundt cake

★★★★★ 1
a recipe by
Ellen Grunsell
Ridgefield, CT

This is my first recipe posted on Just a Pinch! This recipe was on the side of a local dairy eggnog container. Their recipe used a cake mix with pudding in it, but I didn't have one, just a cake mix without the pudding in it, but I thought it was still delicious! I added the rum flavoring, which I think brought it over the top!

★★★★★ 1
serves 12
prep time 15 Min
cook time 40 Min

Ingredients For eggnog-rum bundt cake

  • 1 box
    duncan hines moist deluxe classic yellow cake mix
  • 1 1/3 c
    egg nog
  • 1/3 c
    vegetable oil
  • 3 lg
  • 1 tsp
    ground nutmeg
  • 1 tsp
    imitation rum flavoring
  • 2 c
    confectioners sugar
  • 2 Tbsp
    butter, soft
  • 1 tsp
    pure vanilla extract
  • 3 tsp

How To Make eggnog-rum bundt cake

  • 1
    Pre-heat oven to 350 deg. Grease bundt pan with butter and dust with flour
  • 2
    Blend Cake mix, eggnog, vegetable oil, eggs, nutmeg and rum flavoring in large bowl at low speed until moistened (about 30 sec.)
  • 3
    Beat at medium speed for 2 minutes
  • 4
    Pour in cake pan and bake immediately. Bake 38-43 minutes or till tooth pick inserted comes out with just crumbs clinging to it.
  • 5
    Let cool 10 minutes then invert onto cooling rack and remove pan. Transfer to cake plate when cool.
  • 6
    Egg nog Icing Place all ingredients in medium bowl
  • 7
    Beat at low speed till moistened with whisk if possible
  • 8
    Beat at medium speed till no lumps from butter, adding more eggnog a little at a time till a thick but still drippy consistency. Do not over dilute or you will have more of a glaze than an icing.
  • 9
    Spoon over cool cake, letting it drip down sides.

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