This easy eggnog cake is a delightfully sweet holiday dessert topped with an eggnog cream cheese icing.

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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LAST UPDATED December 11, 2024

Dressed in a red holiday dress, white tights, and black patent leather shoes, I couldn’t have been 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. 

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. 

These days, I still buy eggnog every year, but most often, I use it in eggnog dessert recipes, like this easy eggnog bundt cake.

Delicious Eggnog Cake Recipe

Baking with eggnog is a fun new way to enjoy the classic flavors of the seasonal drink.

There are so many ways to use this holiday beverage–including eggnog ice cream pie and eggnog bread pudding.

I also adore this eggnog quickbread, which can double as snack, dessert, or handmade gift.

And this eggnog custard pie is such a pretty addition to a dessert table. And if you love loaf cakes, definitely try this eggnog pound cake!

But perhaps my favorite is this eggnog bundt cake, complete with eggnog cream cheese icing.

It’s an incredibly moist and dreamy cake, 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–it’s the kind of simple yet impressive recipe we all need this time of year!

How to Make Easy Eggnog Bundt Cake with a Cake Mix

It’s so simple to whip up this holiday dessert!

Ingredients You’ll Need:

• Yellow cake mix
• French vanilla instant pudding mix
• Ground nutmeg
• Vegetable oil
• Eggnog
• Eggs
• Water
• Butter
• Cream cheese
• Powdered sugar

How to Make it:

(Full printable recipe card is available below)

Mix the batter. You’ll start by combining yellow cake mix, french vanilla pudding mix, and ground nutmeg in the bowl of a stand mixer (or a large mixing bowl). 

Add the oil, eggnog, eggs, and water. 

Mix it on low speed for about 30 seconds, then scrape down the sides of the bowl.

Now, mix it on high speed for about two minutes, then pour it into a prepared bundt pan.

Bake. You’ll bake it at 350F for about 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

Let the cake cool in the pan for about ten minutes, then run a knife along the edge of the pan to loosen it before inverting the cake onto a serving plate.

Prepare the eggnog icing. While the cake is cooling, you can prepare the icing. 

Using an electric mixer, beat together some soft butter and cream cheese with powdered sugar until well-combined.

Gradually add eggnog, a little at a time, beating until it’s smooth.

You want 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. I generally add stripes of icing across from each other, working my way around the cake.

Serve 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
• Gingerbread Bundt Cake Made with a Cake Mix

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. If preparing in the Instant Pot, you’ll halve all ingredients (except use two eggs). Pour a cup of water into the Instant Pot, cover your bundt pan with foil, and pressure cook at high pressure for about 28 minutes. Allow a 10-minute natural release of pressure, followed by a quick release of remaining pressure.
• 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.

Be sure to save this recipe to your holiday board on Pinterest!