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Eggnog Tube Cake

My kids have declared this dessert one of their favorites. They love the festive eggnog flavor in the cake. —Mary Ellen Severance, Biggs, California
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3.9 ounces) instant vanilla pudding mix
  • 4 large eggs
  • 1 cup eggnog
  • 1/4 cup canola oil
  • 2 teaspoons rum extract
  • 1-1/2 teaspoons ground nutmeg
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon rum extract
  • 3 to 4 teaspoons eggnog

Directions

  • In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, oil, extract and nutmeg. Beat on medium speed for 2 minutes.
  • Pour into a well-greased 10-in. fluted tube pan. Bake at 350° for 38-41 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small bowl, combine the confectioners' sugar, extract and enough eggnog to achieve a drizzling consistency. Drizzle over cooled cake.
Editor's Note
This recipe was tested with commercially prepared eggnog.
Nutrition Facts
1 slice: 355 calories, 12g fat (3g saturated fat), 84mg cholesterol, 456mg sodium, 56g carbohydrate (37g sugars, 0 fiber), 5g protein.

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Reviews

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Average Rating:
  • Rosemary Swope
    Nov 2, 2018

    Easy and had a delicious flavor! Thank you for sharing this recipe. Will make it again.

  • PrplMonky5
    Apr 10, 2018

    Like "oldman437", my batter was also very thick (I used a generic eggnog). Despite that, the cake came out moist and crumbly and delicious! I topped it with the glaze shown above, and then also added a little dollop of cool whip. I too used rum in place of rum extract. My glaze took about 5-6 tsp of eggnog to get thin enough to drizzle. I was a bit confused about what size box was considered "regular", so I used Pillsbury's Moist Supreme White Cake, 15.25oz. I also couldn't find any 3.9oz sized instant puddings; I only found 3.4oz, so that's what I used. Everything seemed to work out fine! Very easy recipe and a great way to use up extra eggnog!

  • oldman437
    Dec 31, 2017

    Good cake. When I made this, my batter was very thick. I think it was because of the Southern Comfort Eggnog I used. I thought the batter would make the cake like a pound cake, but it didn't. The cake was light and almost airy. the eggnog flavor was kind of mild, but I'm making this again and trying another brand of 'nog. I didn't have extract, so I used actual rum. Even if it turns out the same, I'll be making this again.

  • missmommie
    Nov 16, 2017

    This was a big hit first year I made it. Now it is a must have during the holidays..

  • M1CAL
    Dec 13, 2016

    I made this cake and everyone that tried it liked it. I did make a vanilla glaze for the cake instead of an eggnog glaze. Used a fancy Bundt pan and it looked very pretty. I will be making this again.

  • palmairejane
    Feb 18, 2015

    Absolutely deeelicious! Followed the recipe except I used 2 TBS. real dark rum. Cake was like eating a Dunkin Donuts plain donut. Yummy! I will make this again and again.

  • DianeC23
    Jan 2, 2015

    Very easy to make with good egg nog flavor. I don't care for egg nog, but the cake was good! I'll save this recipe.

  • mamaknowsbest
    Jan 1, 2015

    I first tried this recipe after becoming an eggnog fan. It is wonderful! The first time made as directed. Second time I wanted to share so used 5 mini loaf pans. The little cakes were a beautiful pal yellow color. Wrapped in plastic, the little loaves made wonderful treats for neighbors. This is a perfect recipe!

  • KSkel
    Dec 13, 2013

    This recipe is almost exactly like a recipe from a cookbook published in 2002, except this added 1/4 c more eggnog. Still, a great cake and easy to make amidst the busy holiday activities.

  • granma2
    Jan 3, 2013

    the stars didn't appear on my review