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Easy Eggnog Bundt Cake Recipe


The delicious spiced flavor of eggnog is a holiday treat that is not only perfect for drinks but also for baking. In fact, this Easy Eggnog Bundt Cake is full of so much flavor and amazing texture that all it needs is a sprinkle of powdered sugar. Of course you could always add an eggnog glaze to really amp up the eggnog flavor even more. Either way this bundt cake is going to be one that you can’t get enough of.

Do you love eggnog? Try this Eggnog Coffee Cake Recipe!

Serving a piece of Eggnog Bundt Cake from the whole cake on a cake stand.

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Perfect Dessert for the Holidays!

Since eggnog is readily available around the holidays it makes it the perfect ingredient to add to bundt cakes. I love that one ingredient can add so much wonderful spiced flavor and moisture.

In fact, you are getting a handful of ingredients in one. Specifically the underlying nutmeg flavor gives this easy bundt cake a seasonal feel and the egg with milk/cream gives it a pound cake texture. The combination creates a cake that is not only totally delicious but perfect for any holiday occasion.

What is Eggnog?

Traditionally eggnog is made with eggs {of course}, sugar, milk/cream and vanilla {and sometimes nutmeg}. It is also so convenient because it can be made at home or purchased at the grocery store.

To serve eggnog, a shot of brandy or rum are often added to make it a wonderful adult drink. Although it is perfect without and then everyone at the party can enjoy it.

A slice of Eggnog Bundt Cake on a plate with a glass of eggnog in the background.

Ingredients Needed

  • Vanilla Cake Mix: It is the perfect starting point for this moist and delicious cake.
  • Flour: Added to give the cake batter a bit more structure.
  • Brown Sugar: The perfect sweetener for enhancing the spices in eggnog.
  • Sour Cream: Added to the cake to balance all of the flavors.
  • Eggnog: What would an eggnog cake be without the star ingredient.
  • Water: Added to the cake batter for extra moisture.
  • Eggs: The ingredient that helps to bind the batter together and give it lightness.
  • Vanilla Extract: An ingredient that adds a special flavor every single time.
  • Nutmeg: Adding more nutmeg to the cake batter gives the cake a cohesive flavor profile.
  • Powdered Sugar: A perfect and simple finishing touch.

How to make Eggnog Bundt Cake with a Cake Mix

  1. Whisk the dry ingredients in a large bowl. Add the wet ingredients and mix using a hand held mixer {or by hand} until you have a thick cake batter.
  2. Pour the eggnog cake batter into a bundt cake pan that you have liberally sprayed with nonstick cooking spray. Spread into an even layer.
  3. Bake in a 350 degree oven for 35-45 minutes or until a toothpick comes out with only a few crumbs. Remove from the oven and allow the cake to cool in the pan for 10 minutes.
  4. Invert the cake onto a cake plate to cool completely and dust with powdered sugar and cinnamon.
4 step by step photos of making Eggnog Bundt Cake

Tips for the Perfect Bundt Cake

  • Spray the bundt pan right before you add the cake batter. Consequently, if you add the non-stick spray too early it will pool at the bottom of the pan and can lead to the cake sticking.
  • Spread the eggnog cake batter out evenly in the prepared bundt pan. This step will ensure that the cake bakes evenly.
  • Don’t over bake your bundt cake. Use a toothpick toward the end of the bake time and as soon as there are crumbs {not raw batter} on the toothpick remove it from the oven.
  • Follow the recipe to see how long to allow the cake to cool in the pan before inverting. Each recipe is a bit different and so it is important to follow the instructions for each cake.

Ideas for Serving Eggnog Bundt Cake

  • This Easy Eggnog Bundt Cake is perfect just how it is with a sprinkle of powdered sugar and a bit of cinnamon. In fact, it is a simple and delicious way to serve this holiday bundt cake.
  • Another idea for serving is to add a dollop of whipped cream or a scoop of ice cream. Add either to the Eggnog Cake for a cool contrast to the soft cake.
  • You could also transform the bundt cake into a Christmas Bundt Cake with a few simple ingredients that you can find at the grocery store.
Looking into the middle of the Eggnog Bundt Cake.

Frequently Asked Questions:

How do I store Eggnog Cake?

Store Eggnog Cake in the refrigerator. To do so, cover it tightly with plastic wrap or use a bundt cake holder. The cake can be refrigerated for up to 4 days.

Can I use a different size pan?

Yes! This cake batter can be baked in a 9×13 pan for 30-35 minutes or two 9 inch round pans for 20-25 minutes. This Eggnog Bundt Cake would also be wonderful baked in a large loaf pan for 50-60 minutes.

Can I add rum to this cake?

Rum can be added to this cake in place of the water for a bit of boozy flavor. Note that some of the alcohol will evaporate while the cake bakes but not all of it.

Can Eggnog Bundt Cake be frozen?

This Eggnog Bundt Cake can easily be frozen for up to 3 months. Be sure that it is covered tightly in plastic wrap and add the powdered sugar/cinnamon sprinkle after defrosting.

Can low fat eggnog be used in this recipe?

I have not tried making this cake with low fat eggnog. Therefore I can’t be sure of the outcome and would not recommend it. Losing the fat in a baked good can affect the structure of the cake.

The whole Eggnog Bundt Cake with a silver tray that has glasses of eggnog and plates with a slice of cake on one plate.

Do you love easy holiday bundt cakes? Try these amazing recipes…

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Easy to make eggnog bundt cake with powdered sugar.

Easy Eggnog Bundt Cake

Traditional eggnog is taken to the next level when baked into a bundt cake and served for dessert with a sprinkling of powdered sugar.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 slices
Calories: 340kcal
5 from 27 votes
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  • 1 box vanilla cake mix {15.25 ounces}
  • ½ cup all purpose flour
  • ½ cup brown sugar {packed}
  • ½ teaspoon nutmeg
  • ½ cup sour cream
  • 1 ¼ cups eggnog
  • ¼ cup water {or rum}
  • 3 large eggs
  • 1 teaspoon vanilla extract


  • ¼ cup powdered sugar
  • ¼ teaspoon cinnamon


  • Preheat the oven to 350°.
  • In a medium bowl combine cake mix, flour, brown sugar and nutmeg. Whisk until evenly incorporated. Add the sour cream, eggnog, water, eggs and vanilla extract. Mix together using a hand held mixer {or by hand} until you have a thick batter. Spray bundt pan liberally with nonstick cooking spray and pour batter into prepared pan, then spread into an even layer.
  • Bake for 35-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but not any raw batter}. Remove from the oven and allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Cool completely, sprinkle with powdered sugar and cinnamon then serve. Leftovers can be stored in the refrigerator for up to 4 days.


  • If you prefer to add a glaze to the top of the cake, combine 1 cup powdered sugar, 1-2 tablespoons of eggnog and 1/2 teaspoon of cinnamon.  Whisk and pour over the top of the cooled cake.
  • Please note that if you choose to add rum in place of water for this cake that some of the alcohol will evaporate but not all of it.


Serving: 1slice | Calories: 340kcal | Carbohydrates: 64g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 401mg | Potassium: 139mg | Fiber: 1g | Sugar: 38g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 2mg
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