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Eggnog Bundt Cake
Recipes
Eggnog Bundt Cake
12 servings
1 hour, 30 minutes total (Active 10 minutes)
Ingredients
  • Cooking spray
  • 1 (15.25 oz) package yellow cake mix
  • ½ cup canola oil
  • 3 large eggs (or ¾ cup egg substitute)
  • 1 cup eggnog (+ more, optional for serving)
  • 1 teaspoon rum extract (or 3 tablespoons spiced rum)
  • 2 tablespoons powdered sugar, for dusting
Steps
  1. Preheat oven to 350°F. Coat large Bundt pan with spray.
  2. Prepare cake batter following package instructions (using listed oil, eggs, eggnog, and extract). Pour batter into prepared pan.
  3. Bake 38–43 minutes until top is golden and toothpick inserted in center comes out clean. Place pan on wire rack and let stand to cool 10 minutes, then remove cake from pan and cool completely.
  4. Dust with powdered sugar, then slice. Pour additional eggnog over slices before serving, if using.
Chef’s Tip: Top with Publix Eggnog Ice Cream for even more holiday flavor.

Amount per 1⁄12 recipe serving: Calories 280, Total Fat 15g, Sat Fat 3.5g, Chol 65mg, Sodium 320mg, Total Carb 32g, Total Sugar 18g, (Incl. 18g Added Sugars), Protein 3g, Calc 6%, Iron 6%, Potassium 2%