Eggnog Bundt Cake


Units Scale
  • 3 cups all-purpose flour
  • 3.4 ounce box vanilla instant pudding mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups regular eggnog

Eggnog Glaze

  • 2 ounces cream cheese, softened
  • 1 cup confectioners sugar
  • 34 tablespoons eggnog


  1. Preheat oven to 350 degrees. Spray bundt pan with PAM Baking Cooking Spray and set aside.
  2. In a medium bowl mix flour, pudding mix, baking powder, baking soda and salt and set aside.
  3. Using an electric mixer, cream butter and sugar.
  4. Add in vegetable oil then eggs one at a time and vanilla extract.
  5. Gradually mix in flour mixture alternating with eggnog until combined.
  6. Spread batter in prepared bundt pan and bake on the center rack for 50-55 minutes until cake tester comes out clean.
  7. Cool on a wire rack completely before releasing.

Eggnog Glaze

  1. In a medium bowl beat cream cheese and confectioners sugar. Gradually add in eggnog until glaze is not too thick and easily drizzles off a spoon.
  2. Drizzle glaze over cake.