Recipe for Eggnog Gluten-Free Bundt Cake

gluten-free eggnog cake

This recipe for Eggnog Gluten Free Bundt Cake is the cake of Christmas memories. Not only does it taste fabulous, but your home will be filled with the most wonderful fragrance of nutmeg, butter and rum. The rum glaze is delicious. But it’s a bit on the boozy side. So if children will be eating the cake, you might want to substitute it for pure vanilla extract.

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Recipe card, nutritional information, images and text updated 12/08/2021.

Look, I’m no Sandra Lee–and most of the time I turn my nose up at cake mix. But sometimes, especially during the holidays, I need a quick dessert recipe. One that I can literally have in the oven in five minutes. A cake that fills my house with the most comforting aroma of eggnog. This is a holiday recipe that I can serve unashamed to the most discriminating guests. (Or the least discriminating guests…who are much more fun to entertain, no?).

And so it is with this cake. My mom used to make it when I was a kid, which is probably why I love it so much. It was impressed upon my psyche at a young age, as most holiday goodies are, and now it is a forever tradition. After becoming gluten free, I panicked–would the gluten free cake mixes taste as good as Betty Crocker’s glutenous versions? In a word, pretty much! (Ok, that was two words…)

Is there gluten-free box cake mix?

Yes! And thankfully they are becoming easier to find. King Arthur’s Gluten Free Vanilla Cake Mix works very well in this recipe for gluten-free eggnog cake. Feel free to use whichever one you like the best, or any other gluten-free cake mix you like, but make sure that you check the quantity. If the mix only makes one layer you’ll need two packages for this recipe.

Gluten Free Eggnog Bundt Cake
Gluten Free Eggnog Bundt Cake

Sometimes I glaze it, other times I dust it with powdered sugar…you really can’t go wrong with this classic Christmas confection.

The Eggnog Flavored Gluten-Free Bundt Cake is a celebration of festive flavors! Whether you’re catering to gluten-free dietary needs or simply want to indulge in a seasonal treat, this recipe is sure to become a holiday favorite. So, roll up your sleeves, preheat that oven, and let the sweet aroma of eggnog and nutmeg fill your home with the spirit of the season. Happy baking!

I’ve got lots more gluten-free holiday baking inspiration!

Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

gluten free eggnog bundt cake

Eggnog Gluten-Free Bundt Cake

Alison Needham
This is the cake of Christmas memories. Not only does it taste fabulous, but your home will be filled with the most wonderful fragrance of nutmeg, butter and rum. The rum glaze is delicious, but a bit on the boozy side, so if children will be eating the cake, you might want to substitute it for pure vanilla extract. For this recipe I used King Arthur's cake mix because it's easy to find. If you have another cake mix, make sure it's the quantity that makes 2 9-inch cakes, otherwise you will need two packages.
2 from 1 vote
Prep Time 10 minutes
Cook Time 55 minutes
Servings 12 servings
Calories 316 kcal


  • Bundt Cake Pan


For the Glaze


  • Preheat the oven to 325 degrees. Grease a bundt pan well with gluten free cooking spray or butter.
  • Place cake mix, melted butter, canola, eggs, eggnog, rum and nutmeg in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer). Beat on low speed until all ingredients are incorporated (about 1 minute), beat on medium high for 1 minute more.
  • Pour batter into prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a cooling rack to finish cooling.
  • Make the glaze by whisking the eggnog and rum or vanilla into the powdered sugar until the mixture is smooth and shiny. Drizzle decoratively over the cake. Top with an additional sprinkling of nutmeg if desired. Or just dust the finished, cooled cake with powdered sugar, instead of making the glaze.


Serving: 1sliceCalories: 316kcalCarbohydrates: 46gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 361mgPotassium: 74mgFiber: 1gSugar: 29gVitamin A: 228IUVitamin C: 1mgCalcium: 124mgIron: 1mg
Tried this recipe?Let us know how it was!

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  1. This recipe is from Sunset “Favorites Recipes 2, published in 1982. The aroma says Christmas for me. I will never forget one Christmas when you and Matt came to Oakdale and I had the cake in the oven…… got a little misty. xoxoxo

    1. Aww….Christmas smells often equal Christmas memories. <3

  2. Wow – can’t wait to make this – Pamela’s mixes are so good. It’s my dirty little secret too!!

  3. I was very excited to find this recipe. My son was asking for a “Christmas cake”, and I refused to have fruit cake in my house! 😉 I had a bag of Pamela’s mix in the house, so this worked out great!
    Question though, I put all the ingredients in, only to realize (once it was in the oven), that you have canola oil in the ingredients, but do not mention them in the instructions.
    Also, you don’t mention the icing ingredients, so I didn’t know if I had accidentally added in the egg nog and vanilla/rum in to the cake or not.
    I did find your google site, which clarified everything, but thought you might want to edit the blog post for future readers. 🙂
    It smells great, and I can’t wait till my son comes home from school to try it…because I can hardly wait either! 😀

    1. Gah, Keri! I cut an pasted from an earlier recipe of mine and missed the glaze. Thanks so much for pointing that out. I fixed it. 🙂

  4. Oh my, you are totally speaking to me with this one Alisom!!! Cant wait to try it:)

  5. I’m going to make this today…! I just love eggnog, but unfortunately I’m lactose intolerant as well as gluten free. I got so lucky and found a lactose free eggnog, tried and with no reaction too it, I’m now on a quest to have this eggnog cake. I only have one problem I dont drink rum. I only have wine. And I went to the store and couldnt find rum extract. Do you have another substitute that I can use? I just cant wait to try this!!

    1. Hi April,

      Try substituting sherry for the rum. Cream sherry should be my preference, but really any would be fine. 🙂

      1. Thank you so much!!! And thanks for getting back to me so quickly!! That’s such an awesome idea, I never thought of that. I swear even after 2 years of being gluten free and dairy free I am still learning so much. My son has Type 1 Diabetes and Celiac Disease. I am Lactose Intolerant and Gluten Sensitive/Intolerant. I feel a million times better and it’s been such an adventure finding new things to eat, and as you say strange unheard of ingredients. Haha. 🙂 Thanks again!!!

        1. I’m so happy you stopped by, April! Happy holidays and a healthy new year too. <3

          1. It just came out of the oven and it looks amazing! I used the Pamela’s Classic Cake Mix and 1 ounce of cooking sherry. I baked it in a Angel Food Cake Pan ( my Bundt Cake pan was damaged with scratches so I threw it away so there would be no cross contamination ) for the full 55mins. It sprang back when I touched it just like a soft pillow and judging from the scent of the house I’m sure the flavor is going to be amazing! A Merry Christmas and Happy New Years too you and yours. <3

  6. This came out fabulous! Moist, a good crumb, not too sweet, held together well! I made as directed except doubled the fresh grated nutmeg and used more eggnog in the glaze. I used Bob’s Red Mill Vanilla cake mix. Another hit!

    1. Oh and since I am also lactose intolerant I made my own eggnog using organic lactose-free half and half and lactose-free organic whole milk, egg yolks, sugar, nutmeg, cloves and cinnamon.

  7. Melissa R says:

    Thank you so much for the this recipe! I have already made three of the cakes, and each time people loved them and didn’t believe they were gfree. Thank you!!

  8. James Powers says:

    Made this last week. Everyone loved it.

  9. 2 stars
    Cake was beautiful and easy. Taste was delicate and different. Problem was texture. I baked it for 40 minutes so didn’t over bake it but texture is crumbly and pretty dry. Used Pamela’s cake mix but may try a different one next time. Was not a hit. Disappointed but may try it again with something to increase moistness.

    1. Hi Paula – I’m sorry to hear that it didn’t work out for you. I know that Pamela’s has undergone some changes recently and I wonder if that had something to do with it. I tried the recipe with the King Arthur Flour vanilla cake mix over the holidays and it worked perfectly!

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