Wild Blueberry Eggnog Bundt Cake

Prep time: 10 mins
Total time: 90 mins
Servings: 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

Directions

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.