Eggnog Bundt Cake

Eggnog Bundt Cake

with Buttered Rum Glaze and Eggnog Icing 

Eggnog Bundt Cake satisfies those who want a less decadent dessert that is still moist and delicious. It is filled with all the flavors of Christmas memories. This cake is a light pound cake, bathed in buttered and sweetened rum, then adorned with cranberries and rosemary sprigs for a homespun country effect.

Eggnog has been around for centuries.  It has always been a traditional part of festive celebrations, especially those in winter. Sometimes mixed it with brandy, rum, wine or other libations - eggnog warms the heart and spirit.  Early settlers drank eggnog before a long cold journey. Eggnog was sometimes used as a medicine for those who suffered from cold and flu. Whether it cured your cold or not, you felt better because the drink made you feel warm and fuzzy all over - the 18th Century’s answer to NyQuil.

There are many variations and reasons for the name, but in most cases it is safe to say the name comes from the ingredients. Eggnog is composed of eggs, dairy, spice (heavy on the nutmeg) and, in most cases, eggnog is spiked with alcohol.  Incorporated into a cake, eggnog adds the perfect blend of spices for a holiday dessert.

I hope you enjoy it.

From All of Us At

The Chocolate Goddess

Happy Baking, Happy Holidays and Happy New Year!




Eggnog Bundt Cake

1 Box Duncan Hines Yellow Cake Mix (18.25 ounces)

1 box Instant Vanilla Pudding

4 Large Eggs (lightly whisked)

1 cup Eggnog

½ cup Vegetable oil

1/2 teaspoon Cinnamon

½ teaspoon Nutmeg

½ teaspoon Rum Extract

1 teaspoon Vanilla

Buttered Rum Glaze

2 tablespoons Unsalted Butter

½ cup Granulated Sugar

¼ cup Rum

Eggnog Icing

2 ounces Ghirardelli White Chocolate

2 tablespoons melted Unsalted Butter

2 cups Confectioner’s Sugar

¼ cup, plus 2 tablespoon of Eggnog

1/8 teaspoon Nutmeg

Dash of Cinnamon (not too much, you don’t want your icing too brown)


Cranberries and rosemary sprigs.



Eggnog Bundt Cake

Preheat oven to 350 degrees.

Grease Bundt with PAM just before you put batter in it, so oil does not run to bottom of the pan. 

Combine all ingredients with mixer on low setting until incorporated, then mix on medium setting for two minutes.

Pour into prepared pan.

Bake for 35- 45 minutes.  Cake is ready when toothpick inserted comes out with a few moist crumbs.

Buttered Rum Glaze

Immediately prepare glaze by melting butter with sugar and rum.  Poke holes with toothpick in bottom of cake and baste repeatedly with about half the glaze.  Try not to get glaze between cake and pan so it doesn’t stick.

After about 10 minutes, loosen sides with thin knife. Invert onto plate and poke holes discreetly in top with toothpick. 

Warm glaze again slightly and baste top and sides. 

Clean the edges of your plate.

 Eggnog Icing

Prepare icing by melting butter and chocolate on low microwave setting, stirring every 30 seconds.

Add powdered sugar and eggnog. 

Pour glaze over top and let cool. 

Decorate with cranberries and rosemary sprigs.

 Will stay fresh, if covered, for 5 days.