Eggnog Cake with Cake Mix
Our easy eggnog cake recipe uses boxed cake mix and a flavorful glaze for a moist, holiday dessert perfect for any celebration.
This eggnog cake recipe is one I turn to again and again during the holidays! It’s incredibly moist, packed with rich eggnog flavor, and topped with a thin glaze that soaks into the cake just enough to add the perfect touch of sweetness.
The best part? It couldn’t be easier to make thanks to a boxed cake mix. I love cake recipes like this one for those busy holiday baking days or when you’re short on time but want a dessert that tastes great.
Whether you’re looking for a simple holiday dessert, planning a full menu, or just need a foolproof cake that everyone will love, this easy cake recipe is one you’ll want to make on repeat.
Looking for more eggnog recipes? Try our eggnog cupcakes, eggnog latte, and eggnog french toast recipes!
Frosting and Decoration Options
While this cake uses a thin eggnog glaze, you can switch things up!
- Thicker Glaze: Add less eggnog to keep it from soaking into the cake.
- Cream Cheese Frosting: Combine cream cheese, powdered sugar, eggnog, and a splash of vanilla for a rich frosting.
- Powdered Sugar: Dust the cake with a light coating of powdered sugar for a super simple but sweet finish.
A Quick Tip
The egg and oil amounts are specific to the cake mix you’re using. Omit any water that may be listed on the box of cake mix. Be sure to check your cake mix instructions for the exact amounts. The eggnog, pudding mix, sour cream, and nutmeg should be added in the amounts listed below.
Substitutions and Variations
- Cake Mix: Swap yellow cake mix for spice cake mix or vanilla cake mix for a slightly different flavor.
- Spice: Add some cinnamon to the batter for a little extra spice.
- Pudding: Instead of vanilla pudding, try instant cheesecake pudding instead.
What other pan sizes can I use for this cake?
- 9×13-inch pan: Bake for 30-40 minutes. The cake will come fairly close to the top of the pan once it’s baked.
- Two 8-inch or 9-inch round cake pans: Bake for 25-35 minutes.
- Loaf pans: Use two 8×4-inch or 9×5-inch loaf pans and bake for 45-55 minutes.
Adjust baking times as needed. Every oven bakes a little differently, so these times are estimates. Don’t fill pans more than ⅔ full.
How can I keep the cake from sticking to the Bundt pan?
- Grease and flour the pan thoroughly.
- Use a baking spray with flour and spread it evenly using a paper towel to ensure all the crevices are covered and it doesn’t pool in the bottom.
- Let the cake cool for 5-10 minutes before inverting. If you wait longer than 10 minutes, the sugars in the cake will begin to cool and stick to the sides of the pan.
How to Store Leftovers
- Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices tightly in plastic wrap followed by aluminum foil or freezer paper. Drop into a freezer safe container, and freeze for up to 2 months. Thaw in the fridge overnight or microwave for a few seconds until warmed through.
Note: This cake cannot be stored at room temperature due to the eggnog glaze.
More Easy Cake Recipes
Ingredients
For the Cake:
- 13.25 ounces yellow cake mix
- 3.4 ounces instant vanilla pudding mix, 1 package
- 1 cup eggnog
- ½ cup sour cream
- 3 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon ground nutmeg
For the Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons eggnog
- ½ teaspoon vanilla extract
- Pinch of nutmeg, optional
Instructions
Preheat and Prep:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, and set aside.
Mix the Batter:
- To a large mixing bowl, add the cake mix, pudding mix, eggnog, sour cream, eggs, vegetable oil, and nutmeg.13.25 ounces yellow cake mix3.4 ounces instant vanilla pudding mix1 cup eggnog½ cup sour cream3 large eggs⅓ cup vegetable oil1 teaspoon ground nutmeg
- Use a hand mixer on medium speed to mix until well-combined and smooth (about 2-3 minutes). Scrape the sides of the bowl as needed.
Bake:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes, then invert it onto a cooling rack to cool completely.
Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, eggnog, vanilla extract, and nutmeg (if using). If the glaze is too thick, add a splash or two of milk until you reach your desired consistency.1 cup powdered sugar2 to 3 tablespoons eggnog½ teaspoon vanilla extractPinch of nutmeg
Glaze the Cake:
- Once the cake has cooled, drizzle the eggnog glaze over the top, letting it drip down the sides.
- Allow the glaze to set for a few minutes before slicing and serving.
Notes
- This recipe makes approximately 16 servings, depending on how the cake is sliced and any substitutions you use. Adjusting the glaze thickness or using a different pan size may slightly change the number of servings.
- If you’d like to make the glaze thinner, we recommend using milk rather than eggnog. Using eggnog has a tendency to make the glaze very sweet.
- The egg and oil amounts are specific to the cake mix you’re using. Omit any water that may be listed on the box of cake mix. Be sure to check your cake mix instructions for the exact amounts. The eggnog, pudding mix, sour cream, and nutmeg should be added in the amounts listed above.