Eggnog Cake

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Senior Cook
Aug 27, 2004
Pittsburgh, PA
Eggnog Cake

1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
3/4 cup vegetable oil
3/4 cup water
2 Tbls spiced rum

1 cup confectioners' sugar
2 or 3 tsp vanilla extract
4 Tbls water

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
In a large bowl combine cake mix, pudding mix, eggs, oil, water, and rum. Beat for 2 minutes.
Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm then sprinkle lightly with nutmeg (freshly grated nutmeg is great!)
To make the glaze: In a small bowl, combine confectioners' sugar with vanilla extract and water. Mix until smooth.

My sister makes this cake all the time and it's ALWAYS a hit!! It can also be made in a 13x9 inch pan.
I like eggnog and can offer some suggestions.
Try adding 1/4 tsp. of turmeric. It will accentuate the egg yolk flavor and help color the cake yellow. Try using Myers's dark rum.

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