Eggnog Cake | Braum's

Eggnog Cake


  • 6 Tbsp. Braum’s Butter divided 2 Tbsp./4. Tbsp.
  • ½ cup Braum’s Maraschino Cherries
  • ½ cup whole pecans
  • 1 package yellow cake mix
  • ⅛ tsp. nutmeg
  • 2 Braum’s Eggs
  • 1 ½ cups Braum’s Egg Nog
  • ¼ Tsp. rum flavoring


  1. Preheat oven to 350 degrees. Grease entire bundt pan with 2 tablespoons softened butter focusing heavily on the bottom of the pan.
  2. Press nuts and cherries on bottom of the pan to make a pretty pattern.
  3. Dust lightly with flour and set aside.
  4. Mix next five ingredients including remaining 4 Tbsp. butter and beat for 4 minutes.
  5. Pour carefully into prepared pan. Bake at 350 degrees for 45-50 minutes.
  6. Cool 10 minutes and then invert onto rack and cool. Be careful when removing cake from
    pan due to nuts and cherries.
  7. Optional: Drizzle with your favorite sugar glaze or top with Braum’s Whipped Cream.