Nothing says Christmas like Egg Nog, right? Let me just say, I’m not the biggest Egg Nog fan but I thought this dessert was really yummy and the Egg Nog made it super, super moist. If I’m going to have Egg Nog, I’m going to have it in the form of a bundt cake from now on.
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
3/4 cup Egg Nog (I used the dairy, non-alcoholic version but you use whatever you have)
1/2 cup of water
3 teaspoons rum extract, divided
1 tablespoon nutmeg, divided
1 can vanilla frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan or 12 mini bundt pans.
In mixing bowl, combine cake mix, puddings, oil, egg nog, water, eggs, 2 teaspoons extract and 1/2 tablespoon nutmeg with electric mixer. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean for a large cake or 16 to 18 minutes for mini cakes.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, stir remaining teaspoon of extract and remaining 1/2 tablespoon nutmeg into the conatiner of vanilla frosting. Frost and sprinkle with a little extra nutmeg for grins.
This cake will have you thinking of Bing Crosby in no time.
28 days until Christmas!