Eggnog Spice Bundt Cake for National Bundt Day

November 15, 2009


Did you know that today is National Bundt Day? I probably wouldn’t have known it if I hadn’t been reading The Food Librarian. Thirty days ago, The Food Librarian started a project called I Like Big Bundts, a mission to make a different bundt cake every day for 30 days leading up to today. Pretty impressive, if you ask me.

I think this project got my attention because I also prefer baking a cake in a bundt pan. I don’t bake a lot of cakes but for some reason I have better luck using a bundt pan versus a regular 13 x 9 pan or round pans. I like bundt pans for some of the same reasons The Food Librarian says she likes baking with a bundt pan.

There are some terrific bundt cake recipes on The Food Librarian that I will try in the future, but for today’s cake, I didn’t want to start from scratch. (Hopefully we don’t have anyone reading this that is appalled by the use of a cake mix.)  :-)

This Eggnog Spice Bundt cake, posted recently by Evil Chef Mom, in her very clever way, really caught my eye and I knew right away that I’d be trying it soon. I don’t care for frosting, so I love that this cake is just sprinkled with powdered sugar. I decided that this would be the perfect cake for me to bake today for National Bundt Day.

I’ve had quite a few baking fiascoes, so I always get a little nervous when I bake something. If that sounds weird, then call me weird, but it’s true. Here goes!  (fingers crossed):-)

First, I get all my ingredients out and when I went to get my bundt pan, it was no where to be found. Missing In Action. I know I didn’t loan it to anyone. WTH? What happens to a bundt pan? I have no idea where it went. Luckily, my friend, D saved the day by loaning me hers.

Next, I proceed with mixing in all the ingredients. I don’t know how I managed to raise a child that doesn’t like nuts, but since my son doesn’t care for them, I omitted the 1 1/3 c. pecans that were called for in the original recipe. (I would have loved the pecans in this cake.) Since I omitted the pecans, I felt like adding a few little extra ingredients.

So, I added the grated carrots and zucchini and since I love cinnamon, I added a little cinnamon. Then, I found a vanilla bean in the pantry and thought that sounded good, so I scraped out the inside of a half of a vanilla bean and threw that in.

Since I added extra moisture with all the grated carrots and zucchini, I decided to cut back the yogurt to 3/4 cup instead of a cup.

So far, I think it’s going pretty well. I’ve got it all mixed together, so I pour the batter into the sprayed bundt pan. I glance over the recipe one last time and realize that I didn’t take the eggnog out of the fridge so it didn’t get added in. Sheesh! (No wonder I thought the batter was a little thick. You would think that I could have glanced at the recipe before I put the batter in the pan!)

I dump everything back into my mixing bowl and add the eggnog. Of course, the batter has some of the Pam spray on it at this point, but I didn’t figure it would hurt anything, so I just wiped the pan out, sprayed it again and poured in the batter. And, guess what? It turned out great! (Hallelujah!!)

Cake Closeup

The bottom line is that this cake turned out very moist and spongy and tasty and yummy and everyone loved it!


Trust me when I say that this is not something my family sees on our dinner table very often.

Cake on table

Eggnog Spice Bundt Cake
(adapted from Evil Chef Mom)

1 (18 1/4 ounce) box of carrot cake or spice cake mix
1 (4-serving) box instant cheesecake pudding
3/4 cup nonfat vanilla yogurt
1/4 cup vegetable oil
1 cup light eggnog
3 eggs
3/4 c. grated zucchini
1/2 c. grated carrots
1/2 vanilla bean
1/4 t. cinnamon
Powdered sugar

Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray. Combine cake mix, pudding mix, yogurt, oil, eggnog, and eggs in a large bowl. Mix until creamy. Stir in grated carrots, zucchini, cinnamon, and vanilla bean. 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.

One thing I really love about a bundt cake is that you can get away with serving it for breakfast. It’s almost considered more of a coffee cake. How perfect would this be served for breakfast along with a nice cup of coffee?

Cake on placemat


19 Comments so far

  1. Posted by food librarian

    November 15, 20093:34 am

    This looks great! And with all the additions you made, it is practically baked from scratch! I love the little flecks of veggies in it…it does look very moist! Thank you so much for baking along with me for National Bundt Day! And I hope you find your Bundt pan soon! .-= The Food Librarian’s last blog post … Cinnamon Chocolate Bundt Cake – Day #30 – I Like Big Bundts =-.

  2. Posted by noble pig

    November 15, 20099:02 am

    How yummy….a must have around the holidays.
    .-= noble pig´s last blog post … Diners, Drive-Ins and Dives Tour of Portland, Oregon =-.

  3. Posted by LilSis

    November 15, 20098:47 am

    Thank you, Mary!
    I appreciate the compliment! I think there are more bundt cakes in my future, once I find or replace my pan. I really do enjoy baking more in the bundt pans. I’ve loved reading your blog this past month. Thanks for stopping by BigSisLilSis. :-)

  4. Posted by LilSis

    November 15, 20099:47 am

    Thanks Noble Pig,
    I’ll definitely be making this one again. I’m trying to refrain from having a piece for breakfast! :-)

  5. Posted by BigSis

    November 15, 200910:18 am

    That looks yummy! I’d have to leave out the zucchini since I’m allergic but I’d totally make this (and have a piece for breakfast)!

  6. Posted by grace

    November 15, 200910:44 am

    confession: i’m anti-pecans too. i love what you did with this recipe–the veggies add some lovely color and moisture, the vanilla bean was a great touch, and extra cinnamon never hurts. :)
    .-= grace´s last blog post … newfangled classic =-.

  7. Posted by LilSis

    November 15, 20091:49 pm

    Thanks Grace!
    I was so happy that this turned out great! I was a little worried that maybe I had added too much grated carrots and zucchini, but it was perfect! :-)

  8. Posted by LilSis

    November 15, 20091:51 pm

    Hey BigSis,
    I did have a piece for second breakfast! Which is a big reason why I can’t bake stuff that I like…I find myself picking at it all throughout the day! I gave away half of the cake already to neighbors, but I need HayHay to polish it off or it’ll all end up on my thighs! :-)

  9. Posted by SA

    November 18, 200912:04 pm

    I’m drooling! It appears I’ve found my next baking project :)

  10. Posted by LilSis

    November 18, 200912:29 pm

    Thanks SA,
    I was really happy with the way this cake turned out! Baking does not come natural for me as it does for my mom and my sister, so I loved that this recipe started with a cake mix and you would never know it!

    I’m resisting the temptation now to finish off the last piece for second breakfast!

  11. Posted by girlichef

    November 18, 20094:46 pm

    I love eggnog…and this sounds super delicious! I want to try it after Thanksgiving…you know Christmasy cheer and all 😉
    .-= girlichef´s last blog post … C. H. O. C. O. F. L. A. N. …it speaks for itself… =-.

  12. Posted by LilSis

    November 18, 20096:18 pm

    Hi girlichef,
    Thanks for stopping by! The eggnog added just the perfect flavor to this cake. I will definitely be making again over the holidays. I’m thinking it would even be good to make some in small loaf pans to give as gifts. :-)

  13. Posted by SA

    November 18, 200910:06 pm

    Mission accomplished! This is a FABULOUS cake, LilSis! In fact, my own “lil sis” helped me make it, and we were both amazed by how moist it is. Let’s just say we didn’t stop at one piece…

  14. Posted by LilSis

    November 18, 200910:11 pm

    Hi again SA,
    I’m SO GLAD that you made the cake and that you liked it! That makes me happy! :-)

    I’m still trying to get the “teenager” in the house to eat the last piece because if he doesn’t, I know I’ll have it for breakfast.

    Thanks for taking the time to comment! We appreciate it.

  15. Posted by MIchelle

    April 29, 201010:15 am

    Baked goods do taste different depending on the pan or baking method. For instance some cake recipes make much better cupcakes then sheet or layered cakes.

    I know my brother would be head over heels for your Eggnog Bundt. He loves eggnog!
    .-= MIchelle´s last blog post … Neopolitan Brioche Crullers! =-.

  16. Posted by Jenny Flake

    April 29, 201010:43 am

    MMMM! Wish I could get my hands on some egg nog right now, this looks fantastic!
    .-= Jenny Flake´s last blog post … Mother’s Day Celebration Giveaway…..Gem Wallet! =-.

  17. Posted by Tracy

    April 29, 201012:20 pm

    Oooh, looks wonderful! I’ll bookmark this to try in the fall. Yum!
    .-= Tracy´s last blog post … Naan =-.

  18. Posted by Jen @ How To: Simplify

    April 29, 20103:58 pm

    I love that this bundt cake uses eggnog. What a great twist on a classic cake!
    .-= Jen @ How To: Simplify´s last blog post … Snickers Brownies =-.

  19. Posted by Cookin' Canuck

    April 30, 201012:06 pm

    What a pretty bundt cake. And with eggnog? Fantastic!


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