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Eggnog Bundt Cake

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  • Prep 20 min
  • Total 2 hr 25 min
  • Servings 16
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This rich cake is inspired by the flavors of holiday eggnog, topped with a sweet nutmeg glaze. Even if you’re not an eggnog lover (and especially if you are!), you’ll adore this cake!
Updated Dec 18, 2018
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  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons half-and-half
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla


  • 1
    Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4
    In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Ready-made eggnog is typically available during the holiday months-replace 1 cup half-and-half in the Cake and 2 to 3 tablespoons in the Glaze with the same amount of eggnog for even more eggnog flavor, if desired!
  • tip 2
    It is very important to use baking spray with flour for coating the pan. It will help with successful removal from the pan.
  • tip 3
    No bourbon? Try brandy instead.


Nutrition Facts are not available for this recipe
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