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Mini Eggnog Bundt Cakes
Mini Eggnog Bundt Cakes
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Prep Time:
15 minutes
Total Time:
1 hour 20 minutes
Indulge in festive Mini Eggnog Bundt Cakes with bourbon and nutmeg flavors. Fluffy cakes with a simple glaze, perfect for holiday gatherings. Treat yourself to these elegant individual desserts!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup eggnog
  • 1/2 cup whole or low-fat milk
  • 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 milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F and generously coat a 12-cup mini fluted tube cake pan with baking spray.
  • In a large bowl, use an electric mixer to beat the cake ingredients on medium speed for 2 minutes, occasionally scraping the sides of the bowl. Fill each cake pan cup about two-thirds full with the batter.
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, let it stand for 10 minutes, then transfer from the pan to a cooling rack. Allow to cool completely, approximately 30 minutes.
  • Combine powdered sugar, 2 tablespoons milk, nutmeg, and vanilla in a small bowl, whisk until smooth. Gradually add milk, 1/2 teaspoon at a time, until you reach desired consistency. Dip cake tops in icing and set on serving plate. Store at room temperature loosely covered.

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