eggnog cake with rum frosting
(4 ratings)
This was originally an amaretto cake until I substituted eggnog! Very moist and delicious.
Blue Ribbon Recipe
This easy Bundt cake tastes of Christmas! The cake is tender with a subtle eggnog flavor. The rum glaze is what makes this cake special. On its own, the glaze seemed a little strong. But once drizzled on the cake, it was perfect. It really gave the cake a punch of flavor. This is an easy dessert if you're asked to bring something to Christmas dinner.
— The Test Kitchen
@kitchencrew
(4 ratings)
yield
12 serving(s)
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For eggnog cake with rum frosting
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1 boxyellow cake mix
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4 lgeggs
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3/4 ceggnog
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1 pkginstant vanilla pudding
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1/2 cwater
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1/2 cvegetable oil
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1 tspvanilla
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1 tsprum or rum extract
- FROSTING
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3 Tbsprum
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1 cpowdered sugar
How To Make eggnog cake with rum frosting
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1Preheat oven to 350 degrees. Spray a bundt pan with non-stick spray.
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2Put all ingredients for the cake in a mixing bowl.
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3Beat for 4 minutes.
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4Pour into prepared pan and bake for 50 minutes until done.
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5Let cake cool in the pan for 15 minutes before turning it over onto serving plate.
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6Make the frosting by adding the rum to the powder sugar and whisking with a small whisk until thick and creamy.
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7Drizzle over the cake and add sprinkles if desired.
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