Chocolate Eggnog Pudding Cake
Submitted by wen_dee
Chocolate eggnog bundt cake made with pudding mix for extra moisture, warm nutmeg, and a creamy eggnog buttercream frosting. A holiday dessert that puts leftover eggnog to good use.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsGot a carton of eggnog sitting in the fridge? This is exactly what to do with it.
A chocolate cake mix gets transformed with two full cups of eggnog replacing the usual liquid, plus vanilla pudding mix and freshly grated nutmeg. The pudding keeps the crumb ridiculously moist while the eggnog adds that familiar holiday warmth.
Baked in a bundt pan, it comes out tall and golden. Then the frosting seals the deal: butter, powdered sugar, more eggnog, and another hit of nutmeg whipped together into something you’ll want to eat straight from the bowl.
Pro Tips
- Use full-fat eggnog for the richest flavor and moistest crumb. Light versions work but the cake won’t be as tender
- Freshly grated nutmeg makes a noticeable difference over pre-ground. A few passes on a microplane is all you need
- Grease the bundt pan thoroughly, getting into every ridge, so the cake releases cleanly
- Let the cake cool in the pan for a full 20 minutes before inverting. Too soon and it falls apart, too long and it sticks
Ingredients
Directions
Milk chocolate cake mix without pudding included can be used here.
Preheat oven to 350℉ (180℃). In a large bowl, combine cake mix, eggs, eggnog, oil, pudding mix, and nutmeg.
Beat with an electric mixer on medium speed 2 minutes.
Turn batter into a well-greased 12-cup bundt pan.
Bake 60 to 65 minutes, or until a cake tester inserted in center comes out clean.
Let cake cool in pan 20 minutes, then invert into a wire rack to let cool completely.
When cool, frost with Eggnog Butter Cream Frosting.
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