An eggnog Bundt cake turns a box of yellow cake mix into a cozy holiday dessert with very little prep. Eggnog goes into the batter and the simple glaze, while a little nutmeg makes each slice taste festive without needing a long ingredient list. A fluted pan gives the cake its party-ready shape.
This easy version uses store-bought, nonalcoholic eggnog and a 10- to 12-cup Bundt pan. Plan on 15 minutes to mix, 40 to 50 minutes to bake, and about an hour to cool before glazing. You can make the cake ahead, then add the glaze once it is completely cool.
Table of Contents
Why this eggnog Bundt cake works
- Short ingredient list: Yellow cake mix supplies the dry ingredients, so you only measure eggnog, eggs, oil, vanilla, and nutmeg.
- Eggnog in two places: The cake gets moisture and flavor from eggnog, and the powdered-sugar glaze brings that flavor to the first bite.
- Clear release and doneness cues: Grease every flute, cool in the pan for 15 minutes, and check the thickest part with a skewer.
If you enjoy another ring cake with a different seasonal flavor, try the apple cider donut Bundt cake. This eggnog version is a separate cake-mix recipe with glaze, not a cider-and-cinnamon-sugar cake.
Ingredients for eggnog Bundt cake
Cake
- Yellow cake mix: One 15.25-ounce box, used dry. Ignore the liquid and egg amounts printed on the box for this recipe.
- Eggnog: 1 cup refrigerated, nonalcoholic, pasteurized store-bought eggnog for the batter.
- Eggs: 3 large eggs.
- Neutral oil: 1/2 cup vegetable or canola oil.
- Vanilla extract: 1 teaspoon.
- Ground nutmeg: 1/2 teaspoon.
- For the pan: Baking spray with flour, or grease and a light dusting of flour.
Eggnog glaze
- Powdered sugar: 1 cup, sifted if lumpy.
- Eggnog: 2 to 3 tablespoons. Start with 2 and thin gradually.
- Ground nutmeg: 1/8 teaspoon if you like, plus a small pinch for finishing.
You will also need a 10- to 12-cup Bundt pan, large bowl, hand mixer, flexible spatula, cooling rack, and a small bowl for the glaze. Use the same eggnog for the batter and glaze. Shake the carton before measuring if the spices have settled.
How to make eggnog Bundt cake with cake mix
1. Prepare the pan
Heat the oven to 350°F with a rack in the lower-middle position. Coat every flute and the center tube with baking spray containing flour. If using grease and flour instead, tap out the excess flour. A little extra attention here makes the finished cake easier to release.
2. Mix and fill
Combine the dry cake mix, 1 cup eggnog, 3 eggs, 1/2 cup oil, vanilla, and 1/2 teaspoon nutmeg in a large bowl. Beat on low for 30 seconds, scrape the bowl, then beat on medium for 2 minutes. Pour the batter evenly into the pan and smooth the top. Leave at least one-third of the pan empty for rising. If your pan is smaller than 10 cups, bake extra batter separately as cupcakes.
3. Bake and cool
Bake for 40 to 50 minutes, starting checks at 40 minutes. Insert a skewer into the thickest part of the ring in two places. It should come out clean or with a few moist crumbs, not wet batter. Let the cake cool in the pan on a rack for 15 minutes. Loosen the accessible edges and center tube with a thin silicone spatula, invert onto the rack, and let it cool completely for about 45 minutes more.
4. Glaze and serve
Whisk 1 cup powdered sugar with 2 tablespoons eggnog and the optional 1/8 teaspoon nutmeg. Add more eggnog a teaspoon at a time until the glaze drizzles slowly from a spoon. Spoon it over the fully cooled cake and finish with a tiny pinch of nutmeg, if desired. Let the glaze set for about 10 minutes, then cut 12 slices.
Keep little helpers from tasting the uncooked batter. The FDA advises against eating raw cake batter because flour and eggs may carry harmful germs.
Tips for a clean release and smooth glaze
- Spray or grease the pan just before adding batter, reaching down into the flutes and around the center tube.
- Wait 15 minutes after baking before inverting. Turning it out immediately can tear the warm cake; leaving it in the pan too long can make release harder.
- Glaze only after the cake is fully cool. A warm cake melts the glaze into a thin, patchy coating.
- If the glaze is too thick, add eggnog by the teaspoon. If it runs off the cake, whisk in a little more powdered sugar.
Substitutions and variations
A white cake mix can work in place of yellow, but the crumb and color will be lighter. Use a standard 15.25-ounce box so the batter volume stays close to this recipe. Dairy-free eggnog varies widely in thickness and sweetness, so treat it as an experiment rather than a guaranteed one-for-one swap. You can leave out the extra nutmeg in the glaze if your eggnog is already strongly spiced.
For a less sweet finish, skip the glaze and dust the fully cooled cake lightly with powdered sugar just before serving. If you do that, the cake will no longer have the eggnog glaze shown in the photos.
Storage and make-ahead
Because the glaze contains refrigerated eggnog, cover and refrigerate the cake within 2 hours of glazing or serving. The FoodSafety.gov holiday food-safety guidance advises prompt refrigeration of perishable foods. Keep slices covered in the refrigerator for 3 to 4 days. For the best texture, let a chilled slice stand briefly before serving.
To make ahead, bake the cake and let it cool completely. Wrap it well, then refrigerate and glaze shortly before serving. For longer storage, freeze unglazed slices, wrapped tightly, for up to 2 months for best quality. Thaw in the refrigerator and add fresh glaze after thawing.
Troubleshooting
Why did my Bundt cake stick?
The pan may have had an uncoated flute or center tube, or the cake may have been inverted too early. Coat the entire pan carefully and allow the full 15-minute pan rest. Loosen only the reachable edges with a flexible silicone spatula before turning it out.
Why is the center gummy?
The thickest part may need more time, even if the outside looks browned. Check two spots with a skewer and continue baking in 5-minute increments until no wet batter remains. Measure the eggnog and oil rather than adding extra for a softer cake.
Why did the glaze disappear?
The cake was probably still warm or the glaze was too thin. Let the cake cool completely and add eggnog to the powdered sugar a little at a time.
Frequently asked questions
Can I make this without a Bundt pan?
A different pan changes the depth and bake time, so this version is written for a 10- to 12-cup Bundt pan. If you use another pan, fill it no more than two-thirds full and begin checking earlier; do not assume the 40- to 50-minute range will apply.
Can I use homemade eggnog?
The recipe is written for refrigerated, pasteurized store-bought eggnog. Homemade eggnog can vary in thickness, sugar, and alcohol content, so the same result is not guaranteed. If you use it, follow safe egg-handling guidance and expect to adjust the glaze consistency.
Can I frost it the day before?
Yes. Glaze the fully cooled cake, cover it without touching the glaze, and refrigerate. Bring slices out briefly before serving. The glaze may soften slightly during storage.
More holiday desserts
For another eggnog-flavored treat, see the eggnog fudge. If you want a chilled dessert instead of a Bundt cake, the eggnog cheesecake is another option.
Easy Eggnog Bundt Cake recipe card
Ingredients
Method
- Heat the oven to 350°F with a rack in the lower-middle position. Thoroughly coat a 10- to 12-cup Bundt pan, including every flute and the center tube, with baking spray containing flour. Or grease and lightly flour it, tapping out the excess.
- In a large bowl, combine the dry yellow cake mix, 1 cup eggnog, eggs, oil, vanilla, and 1/2 teaspoon nutmeg. Beat with a hand mixer on low speed for 30 seconds, scrape the bowl, then beat on medium speed for 2 minutes until smooth. Do not taste the raw batter.
- Pour the batter evenly into the prepared pan and smooth the top. Do not fill the pan more than two-thirds full; if your pan is smaller than 10 cups, bake any extra batter separately as cupcakes.
- Bake for 40 to 50 minutes. Begin checking at 40 minutes. A skewer inserted into the thickest part of the cake should come out clean or with a few moist crumbs, not wet batter. Check a second spot and bake in 5-minute increments if needed.
- Let the cake cool in its pan on a rack for 15 minutes. Gently loosen the accessible outer edge and center tube with a thin silicone spatula. Invert onto a rack and lift off the pan. Cool completely, about 45 minutes more, before glazing.
- Whisk the powdered sugar, 2 tablespoons eggnog, and optional 1/8 teaspoon nutmeg until smooth. Add the remaining eggnog a teaspoon at a time only if needed for a slow, pourable drizzle. Spoon over the fully cooled cake and add a small pinch of nutmeg if desired. Let the glaze set for about 10 minutes, then cut into 12 slices. Refrigerate leftovers promptly.
