Linda’s made Eggnog Bundt Cake 5 TIMES

Thanks, Linda, for sharing your thoughts, ideas, and changes….cooking is creative!

Holly, today I made my 5th cake since the recipe appeared in Relish.  I originally made the recipe as listed and then I made the following changes.  I used sugar free vanilla instant pudding and lite vanilla yogurt—on the back of cake mix I noticed 3 eggs so I did that(easier than separating the whites)  the other change I did not dust with powdered sugar.  I am diabetic so tried to justify eating the cake with these changes. 

I purchased a pack of red chargers and a pack of white doilies to make the cake show up. 

This last cake I was to carry to our Master Gardener Christmas supper and I had already told my entire e-mail list about how great it was so today I made this little flower arrangement with a copy of the recipe inserted and placed behind cake to identify….I had so many positive comments. I keep this cake in the refrigerator and it stays so moist.

Eggnog—since this is such a seasonal treat I goggled it and the answer was that it would freeze up to 6 months so I am freezing in 8 oz. cups for future baking.

  Eggnog Spice Bundt Cake

 1 (4-serving) box instant cheesecake pudding and pie filling

1 cup vanilla or eggnog nonfat yogurt

1/4 cup canola oil

1 cup light eggnog

1 egg

3 egg whites

1 cup butterscotch chips, optional

2/3 cup chopped pecans

1. Preheat oven 350° F.  Coat nonstick Bundt pan with nonstick cooking spray. 

2.  In mixing bowl, combine the cake mix, pudding, 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 wooden pick inserted comes out clean. 

Per serving: 280 calories, 14g fat, 20mg chol., 5g prot., 34g carbs., 2g fiber, 330mg sodium