Eggnog-Rum Bundt Cake

Ellen Grunsell


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 vote
15 Min
40 Min


1 box
duncan hines moist deluxe classic yellow cake mix
1 1/3 c
egg nog
1/3 c
vegetable oil
3 large
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


  • 1Pre-heat oven to 350 deg.
    Grease bundt pan with butter and dust with flour
  • 2Blend Cake mix, eggnog, vegetable oil, eggs, nutmeg and rum flavoring in large bowl at low speed until moistened (about 30 sec.)
  • 3Beat at medium speed for 2 minutes
  • 4Pour in cake pan and bake immediately. Bake 38-43 minutes or till tooth pick inserted comes out with just crumbs clinging to it.
  • 5Let cool 10 minutes then invert onto cooling rack and remove pan. Transfer to cake plate when cool.
  • 6Egg nog Icing
    Place all ingredients in medium bowl
  • 7Beat at low speed till moistened with whisk if possible
  • 8Beat 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.
  • 9Spoon over cool cake, letting it drip down sides.

Printable Recipe Card

About Eggnog-Rum Bundt Cake

Course/Dish: Cakes