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Eggnog Bundt Cake
Eggnog Bundt Cake
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Prep Time:
20 minutes
Total Time:
2 hours 25 minutes
Indulgent eggnog-inspired cake with sweet nutmeg glaze. Perfect for eggnog fans or anyone with a sweet tooth!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 box (3.4 oz) Jell-O™ white chocolate instant pudding & pie filling mix
  • 1 cup half-and-half
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 tablespoons bourbon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons half-and-half
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F and generously coat a 12-cup fluted tube cake pan with baking spray that includes flour.
  • Using an electric mixer, beat the Cake ingredients in a large bowl on medium speed for 2 minutes, scraping the bowl occasionally. Transfer the mixture into a pan.
  • Bake for 38 to 43 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let it stand for 20 minutes before transferring to a cooling rack. Allow to cool completely, approximately 1 hour.
  • In a small bowl, whip together powdered sugar, 2 tablespoons of half-and-half, 1/4 teaspoon nutmeg, and vanilla until smooth. Gradually add more half-and-half, 1/2 teaspoon at a time, until reaching a pourable consistency. Drizzle over cake and store loosely covered at room temperature.

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