Eggnog Bundt Cake Recipes

EGGNOG BUNDT CAKE

Eggnog Bundt Cake image

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!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 16

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (3.4 oz) Jell-O™ white chocolate instant pudding & pie filling mix
1 cup half-and-half
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 half-and-half
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla

Steps:

Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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.
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.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 24 g, TransFat 0 g

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