A bundt cake? Yes — and I’m here for it. While I usually gravitate toward layered cakes, there’s something wonderfully satisfying about a single-bowl bundt that comes together quickly and doesn’t require delicate assembly. This version starts with a boxed cake mix but is “doctored up” with a few simple additions so the result tastes handcrafted: meet the Eggnog Bundt Cake. Festive, moist, and finished with a silky eggnog glaze, it’s an effortless holiday centerpiece.
Note: This recipe can be made dairy-free and gluten-free depending on the products you choose. Adjust as needed for dietary preferences.
My Favourite Flavor of the Season
Eggnog is more than a holiday drink — it’s a seasonal obsession. I wait all year for that first carton to appear on grocery shelves, and once it does, I put it in everything: pancakes, cookies, shakes, and yes, cake. If you love the warm spice and creamy texture of eggnog, this bundt cake captures that cozy flavor in a simple, crowd-pleasing dessert. For an extra festive touch, add a splash of rum to the glaze if desired.
An Easy Bundt Cake Recipe From a Box Mix
This cake is intentionally simple. The trick is to mix the dry components with a few wet add-ins—instant pudding, eggnog, eggs, and a touch of yogurt—for structure and extra moisture. Use a stand mixer or a sturdy whisk to combine everything until just blended; overmixing isn’t necessary. The other key is to generously grease your bundt pan so the cake releases cleanly after baking.
How to Remove a Bundt Cake
There’s nothing sadder than a cake that sticks to the pan. Spray the bundt pan thoroughly with non-stick cooking spray, making sure the grooves are well covered. If you’re using a particularly intricate pan, lightly dust it with flour or sugar after spraying to help ensure a smooth release. Let the cake cool in the pan for about 10 minutes, then invert it onto a cooling rack and allow it to come to room temperature before glazing.
If you’re an eggnog fan, try other eggnog-inspired desserts for the season — cookies, pancakes, or a snickerdoodle-style cake are all delicious options.
Eggnog Bundt Cake
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- Author: Katie
- Total Time: 1 Hour
- Yield: 14 Slices
- Diet: Gluten Free (optional)
Description
Easy and festive eggnog bundt cake made from a boxed cake mix and enhanced with instant pudding, warm spices, and eggnog for moistness. This version can be adapted to be dairy-free or gluten-free depending on the ingredients you choose. A simple eggnog glaze brings everything together for an elegant, holiday-ready dessert.
Ingredients
EGGNOG BUNDT CAKE
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1 box dairy-free white cake mix (use a gluten-free cake mix if needed)
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1 (102 g) package instant vanilla pudding mix
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1 1/2 teaspoons ground nutmeg
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1/2 teaspoon fine sea salt
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1 cup dairy-free or regular eggnog, room temperature
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4 large eggs, room temperature
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1/4 cup dairy-free or regular yogurt, room temperature
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1 teaspoon vanilla extract
EGGNOG GLAZE
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1/4 cup dairy-free or regular salted butter, melted
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1/4 cup dairy-free or regular eggnog
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1/2 teaspoon rum extract (optional)
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2 cups icing sugar, sifted
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1/2 teaspoon ground nutmeg
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1/2 teaspoon fine sea salt
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Optional: festive sprinkles for topping
Instructions
EQUIPMENT:
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Stand mixer or large mixing bowl with a whisk
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Standard 10–12 cup bundt cake pan
EGGNOG BUNDT INSTRUCTIONS:
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Preheat the oven to 350°F (175°C). Generously spray the bundt pan with non-stick cooking spray, making sure to coat the grooves well.
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In a large bowl or the bowl of a stand mixer, combine the cake mix, instant vanilla pudding mix, nutmeg, and salt. Whisk briefly to blend the dry ingredients.
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Add the eggnog, eggs, yogurt, and vanilla extract. Mix on low to medium speed until the batter is smooth and combined, taking care not to overmix.
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Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
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Allow the cake to cool in the pan for 10 minutes. Then invert it onto a cooling rack and let it cool completely before glazing.
EGGNOG GLAZE INSTRUCTIONS:
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Combine the melted butter, eggnog, rum extract (if using), icing sugar, nutmeg, and salt in a bowl. Whisk until smooth and glossy. Adjust the consistency with a little more icing sugar or eggnog if needed.
CAKE ASSEMBLY:
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Place the cooled bundt cake on a serving plate or cake stand.
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Slowly pour the glaze over the top, letting it drip down the sides and into the center.
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Finish with festive sprinkles if desired. Slice and serve. Enjoy!
Equipment
KitchenAid Mixer 4.5 QT. (optional)
Recommended for frequent bakers but not required for this recipe.
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 311
- Sugar: 41 g
- Sodium: 604 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 56 g
- Protein: 4 g
- Cholesterol: 75 mg