Hello Blog Friends! I’ve been MIA for awhile as I was working on a scary movie called “Blessed” but now I am back for a bit before I start the next project which is top secret and so I can’t tell you what it is yet! But the holiday baking has begun so here is entry #1 for this season. My friend Larobyn had a white elephant Christmas party and I volunteered to make some Bundt cakes for the dessert. I made a Chocolate Peppermint Bundt Cake (recipe here) and this Eggnog Bundt Cake with Biscoff Crumble Topping and also a Cranberry Orange Bundt Cake (recipe coming soon). They were all yummy!

CAKE

1 yellow cake mix

1 small box vanilla pudding

4 eggs

1/2 cup oil

1 cup eggnog

GLAZE

1 – 2 cups powdered sugar

2 – 4 tablespoons eggnog

TOPPING

5 – 7 Biscoff Cookies

1 For the cake, preheat oven to 350. Spray bundt cake pan with cooking spray for baking.

2 In the bowl of your mixer, add the cake mix and pudding mix and turn mixer on to low and beat just until combined. Turn off mixer and add the eggs, oil, and eggnog. Beat on low until well combined and thick, about 2 – 4 minutes.

3 Pour batter into prepared pan and bake for about 45 minutes.

4 Remove from oven and let sit 10 minutes before removing cake from pan. Let cool completely before topping with glaze.

5 For the glaze, combine powdered sugar and eggnog with a whisk until you have a nice thick glaze. Pour over cake, letting it run down sides and into the middle.

6 For the topping, crush 5 – 7 Biscoff cookies in food processor or with a food chopper and sprinkle over the top of the cake.