Eggnog Rum Cakes

Eggnog Rum Cakes

Prep Time: 30 mins
Bake Time: 23 mins
Makes 12 mini bundt cakes, Serves 12


I detoxed this at the request of a long time girlfriend who made this for her family every year in December.  Her recipe used boxed yellow cake mix and store bought eggnog (she accurately referred to it as “garbage cake”, LOL).  I searched for a 5-star Eggnog Rum Cake recipe and made my own adaptations.  The flavor of eggnog is all about the nutmeg, so I simply omitted actual eggnog and added more Egg Swap and nutmeg to the recipe I found online.  My swaps rendered the perfect spice/moisture ratio and the combination of holiday flavors will satisfy anyone's eggnog or rum craving. These are soft and fluffy bundt cakes, coated with simple rum syrup and kissed with warming cinnamon and nutmeg.  I used a light coat of vanilla icing to lock in the rum infusion and add an extra layer of sweetness as you bite into the cupcake.  Pair one of these with a cup of espresso and top with a scoop of high protein yogurt and you’ll have a balanced, nutrient-dense and festive holiday breakfast you can feel good about! 

Eggnog Rum Cakes Comparison Chart 
Eggnog Rum Cakes 

Dry Cake Ingredients:
1 ½ cup Flour Swap
¾ cup Sugar Swap
½ teaspoon salt
½ teaspoon baking powder (double for Grain-Free)
¼ teaspoon baking soda (double for Grain Free)
1 teaspoon nutmeg
1 teaspoon cinnamon

Wet Cake Ingredients:
½ cup Butter Swap
3 Egg Swaps
1 Tablespoon vanilla extract
1-2 Tablespoons dark rum

Simple Rum Syrup Ingredients:
⅓ cup Sugar Swap (granular)
2 Tablespoons dark rum
3 Tablespoons water

Glaze Ingredients:
½ cup Powdered Sugar Swap
½ teaspoon vanilla extract
2 pinches nutmeg
Pinch salt
Hot water to desired consistency

 Eggnog Rum Cakes Collage 


Preheat the oven to 350 degrees.  Grease mini-bundt cake or cupcake tins well.

Mix dry cake ingredients well, then add wet cake ingredients and stir until smooth batter is achieved.  Let the batter rest for a few minutes then stir again until no lumps remain.  Fill the  greased muffin tins with batter and smooth the tops.  Bake for 20-25 minutes (up to 30 mins Grain Free) until edges are golden and toothpick comes out mostly clean.  Remove from the oven and cool on a rack.  

Make the simple rum syrup by combining all ingredients in a small saucepan.  Simmer on medium for about 5 minutes then remove from heat.  It will thicken as it cools.  While the syrup and bundt cakes are still warm, remove them from the muffin tins and brush each cake with a thick layer of rum syrup until the entire cake is infused with syrup.  

Mix the vanilla glaze ingredients until smooth and drizzle on each cooled cake.  Allow the cakes to sit out for a couple hours while the icing hardens.  Store covered in the fridge for up to 5 days or freeze for longer term storage. 

 Eggnog Rum Cakes Nutrition Label 

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