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Quick and Easy Eggnog Pound Cake Recipe

Looking for a festive holiday cake, but need it to be quick and easy? This Eggnog Pound Cake recipe is perfect!

eggnog pound cake

What I love about this recipe for Eggnog Pound Cake

I’ve never been a big fan of eggnog to drink. But the mild eggnog flavor is perfect in this holiday cake recipe. It’s easy, festive and tasty!

eggnog pound cake

Frequently Asked Questions about Eggnog Pound Cake

Can I make Bundt cakes like this one ahead of time and freeze them?

Yes, but freeze them before frosting. I recommend wrapping unfrosted cakes first tightly in plastic wrap and then in aluminum foil. Remove from the freezer a day or two before you’re ready to serve. Let thaw and frost with the eggnog icing as directed.

Can I use my favorite eggnog if it’s a homemade eggnog?

Yes, but the kind of eggnog you use needs to be a full-fat, dairy-based eggnog to be comparable to what I used in testing this recipe. The eggnog is actually what provides all of the fat in this eggnog Bundt cake. So using a low-fat version won’t yield a moist cake. If you’re making your own, I recommend this recipe for Classic Eggnog from Southern Living.

Do I have to use a Bundt cake pan or will a tube pan work?

A tube pan should work.

Can I make this in a loaf pan?

You can, but you’ll need two large loaf pans to hold all of the batter.

eggnog pound cake
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eggnog pound cake

Super Easy Eggnog Pound Cake Recipe


  • Author: Regan at This Baking Life
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings

Description

This Eggnog Pound Cake recipe is the perfect holiday baking project when you need something quick, easy and festive!


Ingredients

Cake

  • Baking spray with flour
  • 2 (16-oz.) pkg. pound cake mix
  • 2 3/4 cups creamy eggnog
  • 3 large eggs, at room temperature
  • 1 to 1/4 tsp. nutmeg*
  • 1 tsp. vanilla extract

Eggnog Glaze

  • 2 cups confectioners powdered sugar (about 8 oz.)
  • 5 to 6 Tbsp. eggnog
  • 1 Tbsp. warm water (optional)

Instructions

  1. Prepare the Cake: Preheat oven to 350°; coat a Bundt pan with baking spray, and set aside.
  2. Place cake mixes, eggnog, eggs, nutmeg, and vanilla in a large bowl. Beat at low speed with an electric mixer, hand mixer or in a stand mixer fitted with paddle attachment just until blended, about 30 seconds. Increase speed to medium speed, and beat until well blended, 1 to 2 minutes, stopping to scrape down sides of the bowl, as needed. Pour batter into prepared pan.
  3. Bake in preheated oven until a wooden pick or cake tester inserted in center comes out clean, 55 to 65 minutes. Let cool in pan on a cooling rack 10 minutes. Invert from pan to wire rack, and let cake cool completely, about 2 hours.
  4. Prepare the Eggnog Glaze: Whisk together confectioners sugar and eggnog in a small bowl, 1 tablespoon at a time, until desired consistency; stir in warm water, as needed, to loosen glaze to desired consistency. Drizzle evenly over top of the cake. Store leftovers in an airtight container.

Notes

*The nature of an eggnog cake is such that the nutmeg really shines. If you’re using older nutmeg, the flavor of it likely has weakened, and therefore you should use the higher amount here. If it’s a fresher jar or if you’re grating you’re own, you can use the lower amount.

  • Prep Time: 10 min
  • Cook Time: 55 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 345
  • Sugar: 50 g
  • Sodium: 330 mg
  • Fat: 4 g
  • Carbohydrates: 70 g
  • Fiber: 0 g
  • Protein: 6 g

Keywords: eggnog pound cake

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Looking for another easy homemade Pound Cake? Try this one:

Homemade Greek Yogurt Pound Cake

Homemade Greek Yogurt Pound Cake


Don’t miss this Super Easy 3 Layer Strawberry Cake!

3 layer strawberry cake

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