Eggnog Pound Cake, Easy - Master Cookbook Recipe # 270

Name: Eggnog Pound Cake, Easy - Master Cookbook Recipe # 270
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10-12
Cuisine: Southern
Ingredients: 2 Tbsp Salted butter (for pan); 1/2 cup Slivered almonds; 1 box Yellow or White cake mix; 3.4 oz. Instant vanilla pudding mix; 4 Large eggs (room temperature); 2 Tbsp Rum or rum extract; 1/8 tsp Ground nutmeg; 1 cup Commercial eggnog (or Recipe #92); 1/4 cup Salted butter (melted)

This Eggnog Pound Cake is a festive and effortless way to bring the flavors of the holidays to your table. By elevating a standard cake mix with instant vanilla pudding and rich commercial eggnog, you achieve a dense, moist, and flavorful crumb that tastes completely from scratch. The addition of rum extract and nutmeg provides that classic holiday warmth, while the almond-crusted base adds a delightful crunch to every slice.

This is recipe #270 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 45 minTotal time: 55 min

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Ingredients

2 Tbsp Salted butter (for pan)
1/2 cup Slivered almonds
1 box Yellow or White cake mix
3.4 oz. Instant vanilla pudding mix
4 Large eggs (room temperature)
2 Tbsp Rum or rum extract
1/8 tsp Ground nutmeg
1 cup Commercial eggnog (or Recipe #92)
1/4 cup Salted butter (melted)

Instructions

Prep Pan: Preheat your oven to 350°F. Butter the base of a Bundt pan, then spray the sides and center with baking spray. Distribute the slivered almonds evenly across the bottom of the pan.
Mix Batter: In a large bowl, combine the cake mix, pudding mix, eggs, rum, nutmeg, eggnog, and melted butter. Mix until the batter is completely smooth.
Bake: Pour the batter into the prepared Bundt pan. Bake at 350°F for 45 minutes, or until a skewer or cake tester inserted into the center comes out clean.
Cool: Place the pan on a wire rack and allow the cake to cool before carefully removing it from the pan.

Notes

Tammy’s Tips

To achieve a taller, more impressive cake, you can double the recipe; however, be sure to use only one pudding mix even when doubling the other ingredients. This ensures the texture remains light and perfectly balanced rather than becoming too dense.