RECIPES › Wild Blueberry Eggnog Bundt Cake

Wild Blueberry Eggnog Bundt Cake

Name: Wild Blueberry Eggnog Bundt Cake
Prep time: 10 min
Total time: 90 min
Yield: 1 10" Bundt cake
Ingredients: 2 packages Krusteaz® Wild Blueberry Muffin Mix; 1⅓ cups Eggnog; 1 cup Vegetable oil; 4 Eggs; 1 tsp Rum extract; GLAZE; 1 cup Powdered sugar; 3 tbsp Eggnog (or milk); 1 tsp Rum extract

PREP

10 mins

TOTAL TIME

90 mins

SERVINGS

1 10" Bundt cake

2 packages Krusteaz® Wild Blueberry Muffin Mix

1⅓ cups Eggnog

1 cup Vegetable oil

4 Eggs

1 tsp Rum extract

GLAZE

1 cup Powdered sugar

3 tbsp Eggnog (or milk)

1 tsp Rum extract

STEP 1

Heat oven to 350°F. Thoroughly grease 10-inch Bundt cake pan.

STEP 2

Drain and rinse blueberries in cold water; set aside.

STEP 3

Stir together eggnog, oil, eggs and rum extract together until combined. Add muffin mix and stir until blended.

STEP 4

Spoon batter evenly into prepared pan.

STEP 5

Bake 52-57 minutes or until toothpick inserted into center comes out clean.

STEP 6

Cool 10 minutes, then remove from pan. Cool completely.

STEP 7

For Glaze: Combine powdered sugar, eggnog and rum extract until glaze is desired consistency.
Drizzle glaze over top of cake.

Made with Our

Wild Blueberry Muffin

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