“This incredibly easy eggnog spice Bundt cake starts with a spice cake mix and includes butterscotch chips, instant pudding, eggnog, yogurt and a few other ingredients,” says Lee Jackson, dietitian with Team Holly at TheHealthyCookingBlog.com of the recipe from Holly Clegg’s “Too Hot in the Kitchen: Secrets to Sizzle at Any Age.”
“This recipe is festive and perfect to bring dessert to a holiday party or wrap in saran wrap and a bow for a delectably perfect homemade gift.”
You will need a Bundt pan to make this recipe.
Eggnog Spice Bundt Cake from Holly Clegg’s cookbook
Makes 16-20 servings
Prep time: 5-10 minutes
Cook time: 40-45 minutes
1 (18.25-ounce) box spice cake mix
1 (4-serving) box instant cheesecake pudding and pie filling mix
1 cup vanilla or eggnog nonfat yogurt
1/4 cup canola oil
1 cup light eggnog
3 egg whites
1 cup butterscotch chips
⅔ cup chopped pecans
1. Preheat oven 350 °F. Coat nonstick Bundt pan with cooking spray.
2. In a mixing bowl, combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg whites, mixing until creamy.
3. Stir in butterscotch chips and pecans. Pour in prepared pan and bake 40-45 minutes, or until toothpick inserted comes out clean.
Fox News Digital is showcasing 25 days of Christmas desserts as we count down to Dec. 25. See all of them here.