Eggnog Spice Bundt Cake

Kitchen Tested
  • Yield 16 servings
  • Prep 5 mins
  • Cook 40 mins

The quintessential Holiday-time bundt for serving with hot coffee on the morning after the big repast.

bundt cake
Mark Boughton Photography / styling by Teresa Blackburn

You can also prepare this recipe in a large loaf pan for a delicious Eggnog Spice bread. You might need to add an additional 5-10 minutes baking time.


1 (18-ounce) boxed spice cake mix
1 (4-serving) instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped pecans
Powdered sugar


  1. Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray.
  2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
  3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.

Recipe by Holly Clegg



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