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Eggnog Spice Bundt Cake
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Description
Easy to make and yummy to eat. This is a tasty, all-purpose Bundt cake that is just as good for breakfast as it is for dessert. I discovered this recipe in our local newspaper; it is by Holly Clegg, and our family loves it for Thanksgiving and Christmas.
Ingredients
- 1 box (about 18 Oz.) Spice Cake Mix
- 1 box (4-serving, 3.4 Oz. Box) Instant Vanilla Or Cheesecake Pudding And Pie Filling Mix
- 1 cup Nonfat Vanilla Yogurt
- ¼ cups Canola Oil
- 1 cup Light Eggnog
- 1 whole Egg
- 3 whole Egg Whites
- 1-⅓ cup Toasted Chopped Pecans
- Powdered Sugar
Preparation
1. Preheat oven to 350 degrees F. 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 at 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.
Serves 16.
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