Eggnog Rum Cake Recipe: Moist Holiday Dessert with Warm Rum Flavor

This easy, decadent Eggnog Rum Cake is an ideal holiday dessert — moist, flavorful, and surprisingly simple since it begins with a boxed cake mix.

We enjoy making rum cakes and have experimented with several variations. This eggnog rum bundt features rich eggnog, warm holiday spices, and a buttery rum glaze that adds depth and keeps the cake ultra moist.

Why we Love It

• This rich, ultra-moist cake is easy to make thanks to a doctored cake mix base.
• The buttery rum glaze intensifies flavor and adds irresistible moisture.
• Spiced eggnog and a hint of rum make it perfect for holiday gatherings and winter celebrations.

Main Ingredients

Below are the key ingredients used in this recipe. The full ingredient list is in the recipe card at the end.

Eggnog – adds richness and holiday flavor. Vanilla spice or plain eggnog both work well.

Yellow cake mix – creates the cake base; we used a classic yellow mix.

Instant vanilla pudding (dry) – improves texture and flavor when mixed into the batter.

Rum – white rum is used in the batter and the glaze; dark rum can be substituted for a deeper flavor.

Spices – cinnamon and nutmeg complement the eggnog taste.

Crushed pecans – sprinkled in the bottom of the bundt pan for a pleasant crunch and nutty flavor.

How to Make Eggnog Rum Cake

The full, printable recipe is at the bottom of the post. Here’s a concise overview of the process.

• Preheat the oven to 325°F. Grease and flour a 10- or 12-cup bundt pan.
• Sprinkle the bottom of the prepared pan with chopped pecans.

• Sift the cake mix into a large bowl. Add eggnog, dry instant vanilla pudding, eggs, rum, vegetable oil, cinnamon, nutmeg, and vanilla extract.
• Mix briefly on low to combine, then beat on medium speed for two minutes. Pour the batter into the prepared pan.

• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• During the last 15 minutes of baking, prepare the glaze by combining sugar, butter, water, and rum in a saucepan. Heat until the butter melts, then bring to a boil and simmer for about three minutes. Remove from heat.
• Pour the warm glaze over the cake while it’s still in the pan. Let the cake sit for 15 minutes so the glaze can be absorbed, then invert the pan onto a serving plate and remove the pan.

The glaze pools around the edges and soaks into the crumb, leaving a shiny, buttery finish and a nut-studded top.

Recipe FAQs

More Boozy Cakes

If you enjoy boozy bundts and spiked cakes, try other favorites like banana rum cake, almond rum cake, limoncello bundt, piña colada cake, or champagne-based cakes for special occasions.

Eggnog Rum Cake

This moist, spiced Eggnog Rum Cake is decadent and impressive. It’s rich and flavorful — and it starts with a cake mix.

Prep Time: 15 mins

Cook Time: 50 mins

Course: Dessert

Servings: 15

Ingredients

For the Cake

• 1 box yellow cake mix (about 15.25 oz)
• 1 small package instant vanilla pudding (3.4 oz) — dry
• 1 tsp cinnamon
• 3/4 tsp nutmeg
• 4 eggs
• 1/3 cup rum (white or dark)
• 1/2 cup vegetable oil
• 1 cup eggnog
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

For the Glaze

• 1 cup sugar
• 1 stick unsalted butter
• 1/4 cup water
• 1/4 cup rum

Instructions

1. Preheat oven to 325°F. Grease and flour a 10- or 12-cup bundt pan.
2. Sprinkle chopped pecans in the bottom of the prepared pan.
3. Sift cake mix into a bowl. Add eggnog, dry pudding mix, eggs, rum, oil, cinnamon, nutmeg, and vanilla.
4. Mix on low briefly, then beat on medium for 2 minutes. Pour batter into the pan.
5. Bake 45–50 minutes, or until a toothpick comes out clean or with a few crumbs.
6. During the last 15 minutes of baking, make the glaze: melt butter with sugar, water, and rum over low heat, bring to a boil while stirring, boil 3 minutes, and remove from heat.
7. When the cake comes from the oven, pour the warm glaze over it while still in the pan. Let sit 15 minutes to absorb, then invert onto a serving plate and remove the pan.

Glaze Instructions

1. Combine sugar, butter, water, and rum in a saucepan. Stir over low heat until the butter melts.
2. Increase heat to medium and stir until the mixture boils. Boil for about 3 minutes, stirring constantly.
3. Remove from heat and pour warm glaze over the hot cake in the pan. Let sit 15 minutes, then invert the cake onto a plate and remove the pan.

Notes

Use a 10- or 12-cup bundt pan. Do not fill the pan more than two-thirds full to avoid overflow while baking.