Spiced Rum Eggnog Bundt Cake
Enjoy the delicious fa-la-la-lavor of these tasty holiday mini Bundt cakes!
Spiced Rum Eggnog Bundt Cake
Servings 12-16 |Prep Time: 15 min | Cook Time: 40-45 min
Ingredients
- 1 package BB Yellow Cake Mix
- 1 cup GF DF eggnog
- 3/4 cup vegetable oil
- ¼ cup Spiced rum
- 3 large eggs or 9 tbsp aquafaba
- 1 tsp nutmeg
- 1 tsp vanilla bean paste
Glaze
- ¼ cups powdered sugar
- 3 Tbsp eggnog
- 2 Tbsp spiced rum
- 2 tsp vanilla bean paste
- ⅛ tsp Nutmeg
Instructions
Preheat oven to 350° F.
Generously grease (with Crisco) a large Bundt pan or a small bunt pan with 6 small ones.
To prepare the cake, combine cake mix, eggnog, vegetable oil, spiced rum and eggs or aquafaba in your mixing bowl and beat on medium speed until smooth. Add nutmeg and vanilla bean paste and gently mix into batter.
Pour batter into Bundt pan and spread evenly with a spatula if necessary.
Bake at 325° F for 40-45 minutes. Check for doneness by sticking a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is ready. Remove from oven and allow to cool for 15-20 minutes.
Gently run a knife around as much of the edges as possible, and around the center. Turn your pan over and gently tap until the cake releases. Allow to cool on a wire rack.
To prepare the glaze: sift powdered sugar into a medium-sized bowl. Add remaining ingredients and whisk until smooth.
Cooling. Put wire rack over top of a sheet pan with edges. Pour glaze over top of cake slowly and allow glaze to drip down the sides. Gather excess glaze from the sheet pan by pouring it back into the bowl and pour over top of cake again. Repeat 2-3 more times.
This post was originally published in 2016 by Patrick Auger. It was last updated by Better Batter staff in 2025. Original Photo by Patrick Auger.
