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Eggnog Pound Cake

When you're having company, this cake—served with a custard sauce and a dash of nutmeg—inspires oohs and aahs.
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    20 servings


  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups eggnog
  • 3 large eggs
  • 1/4 cup butter, softened
  • 2 teaspoons ground nutmeg
  • 1/2 to 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 large egg yolk, beaten
  • 1 teaspoon butter
  • 1/4 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped
  • Additional nutmeg, optional


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat.
  • In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Nutrition Facts
1 serving: 206 calories, 10g fat (5g saturated fat), 68mg cholesterol, 244mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 3g protein.

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Average Rating:
  • 2010
    Dec 7, 2013

    This cake is AWSOME! Recipe has given me an extra bonus! I'm lactose intolerant, so I made the pudding with half non dairy eggnog and half mocha mix, and it turned out great! Thank you!

  • Jillian0725
    Nov 5, 2012

    No comment left

  • orangejody
    Dec 19, 2010

    This cake is so moist and delicious. It looks so pretty and smells delicious as it is cooking. I wasn't expecting to have such a rich taste. I made this about three weeks ago and I am going to make it again on Christmas Eve for my family. I did not even use the custard sauce. Whipcream goes great with it!

  • herdofmillingtons
    Dec 2, 2009

    My kitchen smelled amazing as this easy to assemble cake baked in the oven. Superb flavor, I would serve the cake with just a sprinkling of powdered sugar. But the custard sauce that is served with it takes on an elegance in flavor. Fabulous!