Here is an easy egg nog pudding cake recipe using just 5 ingredients and cake mix we all have at home! Really moist cake with our favorite Christmas flavor!
When holidays near we love things like peppermint and egg nog! I’m talking everything with those flavors. This year I became a little obsessed with pudding cakes and just had to make a holiday egg nog pudding cake! It was wonderful and super moist! If you have never incorporated a box of instant pudding mix into a cake it really does change the texture and bring a richness to an already yummy dessert. (originally published 12/17, affiliate links present)
We first started with this pumpkin pudding cake recipe and it was so popular we thought of others which we will share below too. Now on the list as one of our favorite easy dump cake recipes!
Egg nog cake
- Yellow cake mix – I use this one frequently, I have also grabbed a box at the dollar store and it worked great
- Vanilla instant pudding mix – any brand is fine
- Egg nog – don’t use low fat, come on
- Oil
- Eggs
- Nutmeg – a bit inside the mix and a sprinkle on top
Use a 9×13″ pan, I had a glass one so I used that which is nice because it’s a bit prettier when serving the whole thing to guests.
Egg Nog Dump Cake
Years later I did notice that every once and a while I could find egg nog cake mix. It is rare that I will stumble upon that but when I do I buy a few boxes for this recipe! You could even mix flavors like using coconut or even chocolate might mix well.
When you mix everything together it will be quite thick. That is totally fine. I spread it out in my cake pan evenly and it fluffs up quite a bit in the baking process. Now with our other pudding cakes they were even more dense than this one and consistency is really a personal preference.
For our banana pudding cake it was very dense and didn’t rise like this one but was fabulous. If you like a cake a bit drier I would bake closer to 35 minutes, we like it closer to 32-33 minutes.
You could pour your cake batter into a greased and flour sprinkled bundt cake pan too if you wanted. Leave plain, spread on some cream cheese icing when done, or we just like some ice cream on top. If you love eggnog you’re going to flip over this quick easy dessert recipe.
Egg Nog Cake Recipe
This is a quick step by step on how this is made but there is an entire printable recipe card at the bottom of this post as well. Eggnog bundt cake should take the same timing in the oven.
- Use a stand or electric mixer on low speed with a paddle attachment. Mix all ingredients together until smooth, remember that it will be thick!
- Spray a bit of non stick spray inside of your 13×9 cake pan. Spoon mixture in.
- Spread so it is the same thickness all the way across the pan.
- Put into a preheated oven at 350 degrees for 33 minutes. It is done when the top is golden brown and toothpick inserted comes out clean. Do NOT overbake this, you want it super moist.
- Set on a wire rack to cool completely and reach room temperature. If you want cake layer pieces to come out very clean with straight edges this is necessary because it is so moist.
- Serve with a scoop of vanilla ice cream and a sprinkle of nutmeg if desired.
Another easy option is to sprinkle top with powdered sugar too, that looks pretty.
It’s a really fun and simple Christmas dessert to make and serve if people are coming over. I assure you they have probably never made or tried this style before. It was a dream I had really. lol I just can’t get enough of this drink during the holidays and thought you should be able to substitute milk with egg nog. Totally worked.
You could even really serve it for breakfast as a sort of sweet bread, or brunch for sure without the scoop of ice cream on top. If you are hosting a holiday party and looking for other festive treats to serve we have a few others to share with you too like:
- Egg nog cookie cups can be made with the remainder of your half or full gallon.
- Peppermint fudge is a super simple no bake dessert kids love helping to create.
- Easy peppermint bark recipe is my youngest daughter’s favorite because she gets to smash the candy canes to make it.
One more simple treat are these 2 ingredient pumpkin muffins. If you are having a brunch make them all! Neither one of these are technically homemade but you’d never know it, they’re delicious as ever. The other nice thing about that too is there are fewer ingredients, no creaming butter and sugar or mixing flour mixture until smooth.
For homemade, and another Christmas flavor, try zucchini gingerbread loaf.
Instead each of these takes less than 15 minutes to prepare. It’s still recommended that if you do add eggs one at a time they should be room temperature. That doesn’t always happen because I don’t always remember in time to take them out.
If you do have leftovers you should cover with plastic wrap tightly. Do not slice what you don’t eat initially. It will stay moister if it is left in one solid piece and cut when enjoyed. Normally I will leave cake on the countertop but this one I like to put into the fridge when stored. I think it’s wonderful the next day served cold, kinda’ like pumpkin pie.
You could of course set on a small plate and warm for about 45 seconds in the microwave as well. Old egg nog though is the bomb so there’s that from me. You could use this same idea with any sort of boxed cake mix. I mean if you thought pumpkin and this holiday drink would mix well then try it with spice cake mix instead.
Use your imagination when it comes to the holidays I say. We have even made cake mix gingerbread men with the kiddos during this time of year. Turns out amazingly well.
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Egg Nog Pudding Cake
Ingredients
- 1 box yellow cake mix approx 16 oz.
- 1 box instant vanilla pudding mix 3.4 oz
- 1.5 c egg nog
- 1 tsp nutmeg
- 2 eggs
- 1/4 c vegetable oil
Instructions
- Use a mixer on low speed and mix all ingredients together until smooth, it will be thick!
- Spray non stick spray inside a 13×9 cake pan and spoon mixture in.
- Spread so it is the same thickness all the way across the pan so it bakes evenly.
- Put into preheated oven at 350 degrees for 33 minutes (until top is golden brown and toothpick comes out clean, do NOT overbake).
- Allow to cool almost completely if you want pieces to come out very clean with straight edges.
- Serve with a scoop of vanilla ice cream and a sprinkle of nutmeg if desired.