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Easy Eggnog Cake Recipe with Warm Rum Glaze

Easy Eggnog Cake with Rum Glaze

A moist yellow Bundt cake made with eggnog, instant vanilla pudding, warm spices, and rum, finished with a buttery cooked rum glaze. This easy dessert makes 10 to 12 slices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 15.25-ounce box Yellow cake mix
  • 1 3.4-ounce box Instant vanilla pudding mix
  • 1 cup Eggnog
  • 1/2 cup Neutral vegetable oil
  • 4 Large eggs
  • 1/4 cup Dark or spiced rum
  • 1 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground cinnamon
Rum Glaze
  • 1/4 cup Unsalted butter
  • 1/4 cup Dark or spiced rum
  • 1/4 cup Water
  • 1 cup Granulated sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Thoroughly grease and flour a 10- or 12-cup Bundt pan, making sure the central tube and every detailed crevice are coated.
  2. Combine the cake mix, pudding mix, eggnog, oil, eggs, rum, nutmeg, and cinnamon in a large bowl. Beat on low speed until combined, then beat on medium speed for about 2 minutes, scraping down the bowl as needed.
  3. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45–55 minutes, until a skewer inserted near the center comes out clean or with a few moist crumbs.
  4. Let the cake cool in the pan for 10–15 minutes, then invert it onto a rack or serving plate. Prepare the glaze while the cake bakes by melting the butter in a small saucepan and stirring in the rum, water, and sugar.
  5. Bring the glaze to a gentle boil and cook for about 2–3 minutes, stirring until the sugar dissolves. Poke holes in the warm cake with a skewer or toothpick, slowly spoon or brush about half of the glaze over the cake, and then pour the remaining glaze over the top.

Notes

For careful Bundt-pan release, use shortening and flour or baking spray containing flour. For a milder cake, use 2 tablespoons rum plus 2 tablespoons additional eggnog in the batter. For an alcohol-free version, replace the rum with additional water or eggnog and add 1/2 teaspoon rum extract.