Name: Eggnog Mini Bundt Cakes
Prep time: 10 min
Cook time: 16 min
Total time: 56 min
Yield: 16
Ingredients: 1 ½ cups powdered sugar; ¼ cup + 2 tablespoons eggnog; 1 box (15.25-oz) spice cake mix; 1 cup refrigerated eggnog; 3 large eggs, room temperature; ½ cup vegetable oil

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This eggnog mini bundt cakes recipe is semi-homemade and uses commercial eggnog with boxed cake mix to make a festive Christmas dessert. Drizzle eggnog glaze on top and serve these at a Christmas cocktail party, a seasonal brunch, or a holiday tea party.

mini bundt cakes with white drizzle garnished with sugared cranberries, on white platter.

WHAT'S IN THIS GUIDE?

Christmas Mini Dessert

I love eggnog at Christmas and I’m always saying I wish it was sold year round. I’m not one to make it from scratch so I’m thrilled with those few months of the year when I can get refrigerated eggnog and make these mini cakes.

As much as I love to sip on eggnog punch, I also love to cook with it. I’ve made this eggnog dessert recipe several times for holiday gatherings, and they’re such a delicious way to bring in the flavor of eggnog in a subtle way.

Why You’ll Love It

Quick & Easy. The recipe starts with a box mix. No shame in that game; it’s the busy holiday season after all!
Versatile. I like to bake them in my mini bundt cake pan because the shape is so cute, but you can use a regular cupcake pan too.
Festive. Christmastime is when everyone is baking more than usual and incorporating seasonal flavors. What’s more seasonal than eggnog!

Ingredients

Cake Mix. I used Duncan Hines spice cake mix for these, however I’ve also used pound cake mix before, to great results. The recipe card below will outline directions for each.
Eggnog. Use your favorited refrigerated eggnog from the store. I typically use the low fat version and it’s perfectly moist.
Large Eggs. For the spice cake version you’ll need 3 eggs at room temperature. If you want to make the poundcake version just use 2 eggs.
Vegetable oil. Use vegetable oil so you don’t get any residual flavors added.
Powdered sugar. Also known as confectioner’s sugar, this is used to make the glaze.

How to Make It

Combine the cake ingredients together following the box directions and substituting the eggnog for the water called for.
Fill cake wells halfway so they don’t overflow when cooking.
When cakes are completely cooled, combine the eggnog glaze and drizzle over each cake using a spoon to control the coverage.

Alternative

Bake these in mini loaf pans to give as gifts. You’ll need to increase baking time to about 19 minutes.

Storage

Because the glaze is made of the eggnog, you’ll need to store them in the refrigerator. They’ll keep nice and moist for about 5 days.

If you want to make ahead and freeze you can do so with the cakes, but without the glaze. Wrap tightly with saran wrap and add a layer of aluminum foil and freeze for 3 months.

You can glaze them out of season using milk instead of eggnog.

mini bundt cakes on red sled display with Christmas tree table decor in background.

PARTY TIP: Wrap one to give as a party favor. Put it in a cellophane bag and tie with ribbon, or place it in a cupcake box. Tie on the recipe if you like.

More Eggnog Recipes

I hope you’ll make these eggnog mini bundt cakes year after year. Here are some more recipes that start with commercial eggnog.

Make coffee eggnog punch for breakfast or brunch entertaining, or for an afternoon cookie exchange party.
Try my eggnog bread pudding for Christmas brunch.
This eggnog pumpkin pie sounds wonderful!

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