Eggnog Mini Bundt Cakes

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.

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

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

  1. Combine the cake ingredients together following the box directions and substituting the eggnog for the water called for.
  2. Fill cake wells halfway so they don’t overflow when cooking.
  3. 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.

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

Eggnog Mini Bundt Cakes

Yield: 16 mini cakes or cupcakes
Prep Time: 10 minutes
Cook Time: 16 minutes
Additional Time: 30 minutes
Total Time: 56 minutes

Delicious and festive eggnog mini cakes are made with a boxed spice cake mix and refrigerated eggnog. They're the perfect Christmas dessert for parties or brunch.

Ingredients

  • 1 box (15.25-oz) spice cake mix
  • 1 cup refrigerated eggnog
  • 3 large eggs, room temperature
  • ½ cup vegetable oil

Glaze

  • 1 ½ cups powdered sugar
  • ¼ cup + 2 tablespoons eggnog

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add cake mix, eggnog, oil and eggs. Beat with an electric mixer on low for 30 seconds just to combine everything, then increase to medium speed for 2 minutes.
  3. Pour batter into well-greased mini bundt cake pan, or muffin pan. Fill wells half way.
  4. Bake for about 16 minutes or until toothpick inserted in the center comes out clean.
  5. Let pan cool on wire rack for about 15 minutes before removing the cakes. Remove cakes onto a cooling rack and let cool completely.
  6. For glaze, whisk together the powdered sugar and eggnog until smooth. Drizzle glaze on top of bundt cakes using a spoon to help control coverage, and serve.
  7. Store glazed cakes in the refrigerator for up to 5 days.

Notes

For the pound cake version, use 1 (16-oz) box pound cake mix, ¾ cup eggnog, 2 large eggs, ½ teaspoon ground nutmeg. No butter is used.

You can also bake these in mini loaf pans to give as gifts. You may need to increase baking time to 30 minutes.

Did you make this recipe?

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