Ingredients for Holiday Rum Eggnog Bundt Cake
- 1 (18 1/4 ounce) package yellow cake mix
- 1/4 cup sliced almonds
- 1 teaspoon ground nutmeg
- 1 teaspoon rum extract
- 4 large eggs
- 1 cup eggnog
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Holiday Rum Eggnog Bundt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Holiday Rum Eggnog Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. Press sliced almonds onto the bottom of the pan.
- In a large bowl, whisk together the eggnog, melted butter, sugar, and rum extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the eggs and vanilla extract.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
176 g
Sugar
1025g
Fat
194g
Carbs
153g
