Eggnog Bundt Cake

Ready in
2 hours and 25 minutes


  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1 box (3.4 oz) Jell-O™ white chocolate instant pudding & pie filling mix
  • 1 cup half-and-half
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 tablespoons bourbon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons half-and-half
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla


Prep Time
20 minutes
Ready in
2 hours and 25 minutes
  1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. It is very important to use baking spray with flour for coating the pan. It will help with successful removal from the pan.
  2. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  4. In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.