Go Back

Eggnog Bundt Cake

Delicious moist eggnog flavored bundt cake covered in a nutmeg spiced white chocolate ganache.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 pkg Pillsbury Yellow Cake Pilsbury is the tastiest yellow cake
  • 1 pkg Vanilla instant pudding (4.5oz) Butterscotch is good in this too.
  • 1½ cup Eggnog full fat
  • 2 whole Eggs
  • ½ tsp Nutmeg
  • ¼ tsp Cloves** optional
  • ¼ tsp Allspice** optional
White chocolate Ganache
  • ½ cup White chocolate
  • ½ cup Heavy Whipping Cream

Method
 

  1. Preheat the oven to 350°
  2. Use oil spray to spray your bundt pan, then use 2 tbs of sugar and coat the oiled bunt pan in granulated sugar. Set aside.
  3. In a medium bowl add the yellow cake mix, the pudding, eggs, eggnog, and spices.
  4. Mix for 2 minutes on low for a stand mixer, or hand mixer.
  5. Scrape the sides, and mix again for another 10 seconds.
  6. Pour the cake batter into your sugar and oiled bundt pan.
  7. Smooth the cake and place in the 350° degree oven
  8. Bake for 45 minutes or until a toothpick comes our clean and the cake is nicely browned.
  9. Cool and then sprinkle with powdered sugar or drizzle with white chocolate ganache.
White Chocolate Ganache
  1. Pour the heavy whipping cream to microwave safe bowl
  2. Heat the Heavy whipping cream in the microwave for 1 minute or until hot.
  3. Add the white chocolate to the hot cream and allow to sit for 5 minutes.
  4. Whisk the cream and white chocolate together until they are smooth and fully combined.
  5. Allow the ganache to cool and drizzle it on the cake.
  6. Sprinkle the top of the cake with nutmeg ( optional)
  7. Enjoy!