Eggnog Pound Cake

Eggnog Pound Cake is the perfect holiday treat! Warm pound cake, infused with creamy eggnog, a hint of nutmeg and topped with an eggnog glaze! Santa loves this and you will, too! It’s ready in less than 40-minutes.

You can also use this recipe to make mini-cakes and give them as gifts!

Every Christmas I find myself knee-deep in holiday baking, mostly making “from scratch” recipes; however, this eggnog pound cake recipe is an exception.

I decided to simplify my holiday cake recipe by using a pound cake box mix and what a timesaver!

This cake has a rich, buttery, eggnog flavor with a hint of nutmeg. The eggnog glaze is the finishing touch!

Why you’ll love this recipe!

During the busy holidays, there’s no shame in using a boxed pound cake mix for this delicious recipe!

  • Easy – just whisk ingredients together and pour into the pan and bake! That’s it!
  • Simple ingredients – Betty Crocker™ pound cake mix, eggnog, eggs and nutmeg, powdered sugar for the cake glaze
  • Versatile – make into mini eggnog pound  or Bundt cakes or a regular size loaf

Some folks like to have a little holiday beverage while they’re baking…about 1/4 cup of eggnog with a smidgen of whiskey and a sprinkle of nutmeg will convince you to make this more often!

Here’s what you’ll need

You’ll want to use a hand mixer because the batter is thick

Make the eggnog cake in any of these pans:

Four (4)- 5¾ X 3¼”-inch mini loaf pans, a regular 9″ x 5″-inch loaf pan, a 12-mini muffin Bund™t pan, two 8″ x 4″ loaf pans, 1 12-cup Bundt™ pan or a 10″ x 5″ tube pan

Be sure to grease the pans first!

Eggnog pound cake ingredients on counter
A few simple ingredients are all you need for this easy eggnog pound cake recipe!

How to make it

I prefer to use Braum’s™ Eggnog but I didn’t wanna drive that far so I just used Borden’s™ Eggnog. Braum’s is super rich and creamy, but then again, aren’t most eggnogs? Anyway, this turned out just as flavorful.

Combine pound cake mix, eggnog, nutmeg and 2 whole large eggs in a large bowl. The packaged pound mix says to add water and butter. DO NOT ADD WATER OR BUTTER.

Batter ingredients in bowl

Mix together with hand mixer for about 2-3 minutes until batter is well combined.

Pour batter into greased loafpans; you may have to spoon it into the pan – the batter is thick! Bake on upper rack at 350ºF for about 30-minutes.

Loafpans with batter on counter

Once the pound cakes are done, allow to cool on rack; combine glaze ingredients and drizzle over slightly cooled pound cakes

Eggnog Glaze

Combine 1/4 cup of eggnog with 1 cup of powdered (confectioner’s) sugar and that’s it! Let the cake cool awhile before you drizzle the glaze. 

Recipe Tips

  • See recipe notes about the baking pans
  • Grease the pans first; I use a pastry brush to coat the pan–especially good if you use the throw-away aluminum pans-they have so many crevices in them.
  • The batter will be thick; spoon it into pans then shake the pan to level out the eggnog batter
  • Test for doneness with toothpick inserted into center
  • Allow cakes to cool a little before drizzling the eggnog glaze over them
  • Mini loaves take about 30-minutes; a large loaf takes about 45-50 minutes to bake

Can I make this in a Bundt™ pan?

You can use this recipe to make a full-size eggnog pound cake in a Bundt pan. I’d recommend you double the glaze recipe just to be safe…plus that, you can never have enough eggnog glaze! It tastes good drizzled over toast, biscuits or French toast.

Metal vs Aluminum loaf pans

I tried this recipe in two different pans – metal and “throw-away” aluminum. Since the batter is thick, I had to spoon it in, so some pans got more batter than others. 

Result: the metal pans yielded a smoother, more defined eggnog pound cake than the throw-away one, which produced a more “artisinal” cake. Here’s the difference:

Two cake loaves side by side
The cake on the left was made in a metal pan; the one the right was made in a throw-away aluminum tin 
Overview of cakes made in different loafpans
You can see that the metal pan produced a smoother, smaller cake than the throw-away aluminum…choose whichever you prefer!

I also found the eggnog pound cakes came out of the aluminum pans easier – just pull the edges of the pan away from the cake and pop it out!

I made a second batch in a 12-cup mini-Bundt™ pan and I had a little batter leftover. If you use a mini muffin pan, only fill 3/4 of the way up or the bottom of your mini cake will be “puffy.”

Mini eggnog cakes on Christmas plate.

Make mini Eggnog pound cakes and give them away as hostess gifts or Christmas treats to your friends and neighbors!

If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you! Thank you!

Mini eggnog cakes on Christmas plate.

Eggnog Pound Cake

Pound cake infused with rich eggnog and a hint of nutmeg!
5 from 9 votes
Print Rate
Course: Dessert
Cuisine: International
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 mini cakes
Author: Anecia Hero


  • Hand mixer
  • Use any one of these: Four 5¾" x 3¼"-inch mini loafpans or one 9" x 5"-inch loafpan, a 12 cup mini Bundt pan, a full size Bundt pan, two 8" x 4" loaf pans or a 10"4 tube pan


Pound Cake Ingredients

  • spray oil (to grease pans)
  • 1 16-ounce pound cake mix I used Betty Crocker Pound Cake mix
  • 2 large eggs , whole
  • ¾ cup eggnog
  • 1 teaspoon nutmeg , ground

Glaze Ingredients

  • 1 cup confectioner's sugar (powdered sugar)
  • ¼ cup eggnog


  • Spray the baking pan(s) with oil
    spray oil
  • Preheat oven to 350ºF
  • Add pound cake mix, ¾ cup eggnog, ½ teaspoon nutmeg and eggs to large mixing bowl
    1 16-ounce pound cake mix, ¾ cup eggnog, 1 teaspoon nutmeg, 2 large eggs
  • Use hand mixer on low speed for 30 seconds then turn it to medium speed and mix 2-3 minutes until ingredients are well-combined
  • Spoon batter evenly into four mini loafpans or 1 full-size loaf pan; shake pans to flatted batter; the batter will be very thick
  • Bake @350ºF for 30-minutes or until toothpick comes out clean
  • Remove warm cakes from pan(s); allow to cool a little; make the glaze
  • Sift powdered sugar
    1 cup confectioner's sugar
  • Combine powdered sugar and ¼ cup eggnog in bowl;
    ¼ cup eggnog
  • Drizzle over semi-warm pound cakes
  • Lightly sprinkle nutmeg over cakes (optional) and serve


When you get ready to make this, do NOT follow the instructions on the box (It says to add the mix, water or milk, butter and eggs.)
All you’ll use is the cake mix and two eggs. DO NOT ADD WATER/MILK OR BUTTER.
Pan Size:
Use any of the following:
One 9″ x 5″ Loaf Pan
Two 8″ x 4″ Loaf Pans
12 cup Bund™t Pan
12 Mini-Muffin Pan
10″ x 4″ Tube Pan
Metal vs Aluminum pans:
  • Metal pans produce a smoother more finished cake
  • Aluminum produce a more “artisinal” cake
When I used as 12-cup mini Bundt™ pan and had a little batter leftover.
Fill the pan up 3/4 of the way; if you fill it completely, the batter will overflow and the bottom of your cake(s) will be “puffy”
If the bottom of your cake(s) turns out “puffy”, just use a serrated knife to level the bottom.

Nutrition Estimate

Serving: 1cakeCalories: 220kcalCarbohydrates: 47gProtein: 4gFat: 11gSaturated Fat: 3gCholesterol: 47mgSodium: 44mgPotassium: 131mgFiber: 1gSugar: 7gVitamin A: 164IUVitamin C: 1mgCalcium: 103mgIron: 1mg
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