Eggnog Spice Bundt Cake

bundt cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings
  • Prep: 5 mins
  • Cook: 40 mins

You can also prepare this recipe in a large loaf pan for a delicious Eggnog Spice bread. You might need to add an additional 5-10 minutes baking time.


1-- (181/4-ounce) boxed spice cake mix
1-- (4-serving) instant vanilla or cheesecake pudding and pie filling mix
1cup nonfat vanilla yogurt
1/4cup canola oil
1cup light eggnog
1-- egg
3-- egg whites
1 1/3cups toasted chopped pecans
-- Powdered sugar


  1. Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray.
  2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
  3. Stir in pecans. 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.

Recipe by Holly Clegg

Nutritional Info *per serving

  • Calories 280
  • Glycemic Load 0
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 6g
  • Cholesterol 20mg
  • Sodium 330mg
  • Potassium 55mg
  • Carbohydrate 35mg
  • Fiber 2g
  • Sugars 24g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 4%