This easy eggnog bundt cake is a delightfully sweet holiday dessert topped with an eggnog cream cheese icing. It can be made in the Instant Pot or oven, and it’s perfectly delicious!
You won’t believe how delicious (and easy!) this eggnog bundt cake is–get in the holiday spirit with this festive dessert!
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Dressed in a red holiday dress, white tights, and black patent leather shoes, I couldn’t be more excited.
Christmas Eve had finally arrived, and my brother and sister and I were gussied up in our matching holiday church clothes, ready to head to our grandparents’ house to gather with our extended family.
Each year the traditions were exciting, despite their familiarity.
My grandma, who we all call Mamaw, did Christmas BIG.
The massive pine trees in the front yard were adorned with red lights, and the inside of the house was ablaze with the festivity of glowing Christmas village houses, hand-painted ceramics, and a flocked Christmas tree glittered with red ornaments.
There was always an assortment of food, but one of my favorite treats on Christmas Eve at Mamaw’s house was always a simple glass of cold eggnog.
My Papaw and I were the only ones in the family who liked eggnog, but Mamaw would always get a carton of it for the two of us.
Using Eggnog in Desserts
I love the thick, creamy sweetness of it all, and it reminds me of those childhood Christmases that are so dear to me.
I still get a carton of eggnog every Christmas, but in recent years I’ve been experimenting with making eggnog dessert recipes for the holidays. It’s a fun new way to enjoy the classic flavors of the seasonal drink.
And these experiments have had delicious results–including eggnog ice cream pie and eggnog bread pudding. But perhaps my favorite is this eggnog bundt cake!
Delicious Eggnog Cake Recipe
Most recently, my experiments led me to this incredibly delicious eggnog bundt cake, adapted from a recipe from Love From the Oven. It is an incredibly moist and dreamy cake, made extra special by the addition of an eggnog cream cheese icing.
It’s delightfully sweet, with just a hint of nutmeg spice, and it’s SO good. Not only that, but this eggnog cake recipe is ridiculously easy. I just doctored up a cake mix and the result was perfection.
I tested this eggnog bundt cake in the Instant Pot as well as in the oven, and both options turned out great!
Check out my list of the best Instant Pot cake recipes for more ideas!
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Making a Cake in the Instant Pot
Now, I will say that you don’t necessarily save a whole lot of time by making a cake in the Instant Pot.
But it’s perfect for those situations when you don’t want to heat up your kitchen by using your oven, or for those instances when your oven is already in use, such as Christmas time!
Using your oven for cookies and pies? Then use the Instant Pot for your eggnog bundt cake! 🙂
Also, I know a lot of people travel with their Instant Pots, using them in vacation rentals and RVs.
How convenient to be able to make a cake when there is no oven available! Plus, it’s just kind of fun to make a cake in a pressure cooker.
But if you don’t have a pressure cooker, just bake it in the oven! I’ve included instructions for both methods.
More Instant Pot Cake Recipes You’re Sure to Love:
- Red Velvet Bundt Cake in the Instant Pot
- Pressure Cooker Pumpkin Spice Bundt Cake
- Easy Instant Pot Rainbow Bundt Cake
- Decadent Instant Pot Chocolate Bundt Cake
- Instant Pot Peanut Butter and Chocolate Bundt Cake
- Easy Apple Butter Bundt Cake
How to Make Easy Eggnog Bundt Cake in the Oven or Instant Pot
You’ll start with yellow cake mix and french vanilla pudding mix. Add some nutmeg, oil, eggnog, eggs, and water. Mix it up and pour it into a prepared bundt pan.
If you’re baking it in the oven, you’ll bake it at 350F for about 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
If you’re making it in the Instant Pot, you’ll add some water to the insert pot and place the trivet in the insert pot. Cover your bundt pan with a paper towel and piece of foil, then use a foil sling to lower the pan into the insert pot.
Cook at high pressure for 28 minutes. Once the cook time is complete, allow a 10 minute natural release, followed by a quick release of any remaining pressure.
While the cake is cooling, you can prepare the icing. Mix some soft butter and cream cheese with powdered sugar and eggnog to create an icing that is thin enough to drizzle or spoon over the cake but thick enough to not just run right off of the cake.
Once the cake is cool, top it with the icing and enjoy!
More Christmas Dessert Recipes You’re Sure to Love:
- Amazing Gingerbread with Maple Cream Cheese Frosting
- Speculoos Tiramisu Pudding for the Holidays
- Cranberry Streusel Pie
- Holiday Pistachio Bread
Notes and Adaptations for Eggnog Bundt Cake
- This cake can be prepared as a full-size bundt cake in the oven, or a smaller half-size bundt cake in the Instant Pot.
- You can add a splash of rum flavor extract to the icing if you want–I haven’t personally used it, but I know some folks enjoy their eggnog with a bit of rum, so you can add the flavor extract to the icing if desired.
- Whether you make a full-size or half-size cake, you can still get 10-12 servings out of each cake. The slices will just obviously be smaller size if you make a half-size bundt.
- So if you don’t have an Instant Pot, or if you want to make a full-sized bundt cake, you can follow the oven version of this eggnog bundt cake.
Recommended Equipment:
- Bundt tin – Either full size for baking in the oven or half-size for “baking” in the Instant Pot.
- Electric stand mixer or electric hand mixer
- Instant Pot (I have the DUO60 model and love it!)
Easy Eggnog Bundt Cake (Instant Pot or Oven)
This easy eggnog bundt cake is a delightfully sweet holiday dessert topped with an eggnog cream cheese icing. It can be made in the Instant Pot or oven, and it's perfectly delicious!
Ingredients
- For Full-Size Bundt Cake:
- 1 box yellow cake mix
- 3.4-oz box French vanilla instant pudding mix
- 1/2 cup vegetable oil
- 1 cup eggnog
- 1 tsp nutmeg
- 4 eggs
- 1/2 cup water
- For Half-Size Bundt Cake (for Instant Pot):
- 1/2 box (about 1 3/4 cups) yellow cake mix
- 3.5 Tbs French vanilla instant pudding mix (half of a 3.4-oz box)
- 1/4 cup vegetable oil
- 1/2 cup eggnog
- 1/2 tsp nutmeg
- 2 eggs
- 1/4 cup water
- Eggnog Cream Cheese Icing For Full-Size Cake (cut the following quantities in half if making a half-size cake in the Instant Pot):
- 4 Tbs unsalted butter, softened
- 4 Tbs cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup - 1/2 cup eggnog (I used about 1/2 cup)
Instructions
- Grease bundt pan with cooking spray. Preheat oven to 350F if baking in the oven. If preparing in the Instant Pot, pour 1 1/2 cups water into the insert pot and place the trivet in the insert pot.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, dry pudding mix, oil, eggnog, nutmeg, eggs, and water.
- Mix on low speed for about 30 seconds, then increase speed to medium and mix for about 2 minutes.
- Pour batter into prepared bundt pan.
- If using the oven, bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
- If using the Instant Pot, cover the bundt pan with a paper towel, then tightly cover the top with aluminum foil. Use a foil sling to lower the pan into the insert pot and set it on the trivet.
- Close the lid and set the vent to the sealed position. Select a 28 minute cook time at high pressure. When cook time has completed, allow a 10 minute natural release, followed by a quick release of remaining pressure. Once the valve has dropped and pressure has released, carefully remove the lid and lift the pan out using the foil sling.
- While cake is cooling, prepare icing by mixing butter, cream cheese, powdered sugar, and eggnog together. Start with 1/4 cup of eggnog and add more until desired consistency is achieved (I ended up using about a 1/2 cup). Note: If you made a half-size bundt cake in the Instant Pot, be sure to only make a half batch of the icing.
- Once the cake has cooled for a few minutes, carefully invert it onto a serving dish. Allow it to cool completely, then drizzle with icing.
Notes
- This cake can be prepared as a full-size bundt cake in the oven, or a smaller half-size bundt cake in the Instant Pot.
- You can add a splash of rum flavor extract to the icing if you want--I haven't personally used it, but I know some folks enjoy their eggnog with a bit of rum, so you can add the flavor extract to the icing if desired.
- Whether you make a full-size or half-size cake, you can still get 10-12 servings out of each cake. The slices will just obviously be smaller size if you make a half-size bundt.
Adapted from Love From the Oven
Recommended Products
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Nordic Ware 6-Cup Bundt Pan, Multicolor -
Wilton Perfect Results Non-Stick Fluted Tube Pan, 9-Inch -
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer -
KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White -
Cuisinart HM-50 Power Advantage 5-Speed Hand Mixer, White
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My husband and I love eggnog and always look forward to the holidays. We had leftover eggnog and hated to dump it out even though it had expired a few days ago. So ran to the store and picked up all the ingredients for this cake and made it tonight. Absolutely the best cake I’ve ever made! I made the oven version even though I have an IP. I kept an eye on it and used an instant read thermometer to pull it out of the oven at about 208 degrees. Perfection! Thank you for one of the best recipes I’ve ever made!
Hi Pat! I’m SO happy to hear that you loved it! It is one of our favorites, too, and a great way to use up that leftover eggnog! 🙂 Happy New Year!