Description
This Eggnog Bundt Cake with Browned Butter Glaze is the perfect holiday dessert. Super easy to make and tastes incredible!
Ingredients
Scale
- 1 standard size box white or yellow cake mix
- 1 3oz dry Vanilla instant pudding mix
- 1 cup eggnog
- 4 eggs
- 1/3 cup canola oil
- 1 tsp nutmeg
- 1/4 cup water
- 1 tsp vanilla extract
- Browned Butter Glaze
- 1/4 cup butter browned and cooled
- 1/4 cup eggnog
- 1/2 tsp vanilla extract
- 1/4 tsp rum flavor extract optional
- 1/2 tsp nutmeg
- 2 cups powdered sugar
Instructions
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Preheat oven to 350 degrees F. Prepare bundt pan by with spraying generously with non-stick cooking spray (I like the bakers one) or grease and flour it.
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In a large mixing bowl, combine yellow cake mix, vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.
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Pour cake batter into the prepared Bundt cake pan.
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Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
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Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate.
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To make glaze, first brown the butter in a small saucepan on the stove over medium high heat. It is melt, bubble and brown. Stir and remove from heat as soon as it gets nutty brown and smells amazing! Combine ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer.
- You can pour the glaze on your cake while it’s still warm, or wait for it to cool. I usually put the glaze on the cake while it is slightly warm.
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Drizzle glaze over cake. Slice, serve and enjoy!