Eggnog Bundt Cake

Ingredients

Cake

• 1 (18.25 ounce) pudding-added yellow cake mix*
• Vegetable oil, according to cake directions
• Eggs, according to package directions
• 1 teaspoon nutmeg
• Egg Nog - substitute for water according to package directions

Eggnog Glaze

• 2 cups confectioner’s sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3 tablespoons Egg Nog

Instructions

1. Heat oven to recommended temperature on cake mix package.
2. Spray sides and bottom of a Bundt pan with cooking spray.

Cake

1. Combine dry cake mix with oil, eggs and nutmeg. Add eggnog. Mix and bake according to package directions.
2. Cool.

Eggnog Glaze

1. In a medium bowl, combine all glaze ingredients, adding enough eggnog for desired consistency.
2. Glaze cake once it has fully cooled.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.