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


  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.

Printable Recipe Card

About Eggnog-Rum Bundt Cake

Course/Dish: Cakes

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