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  • 1 (18-ounce) boxed spice cake mix
  • 1 (4-serving) instant vanilla or cheesecake pudding and pie filling mix
  • 1 cup nonfat vanilla yogurt
  • 1/4 cup canola oil
  • 1 cup light eggnog
  • 1 egg
  • 3 egg whites
  • 1 1/3 cups toasted chopped pecans
  • Powdered sugar


  1. Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray.
  2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
  3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.
Recipe by Holly Clegg

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The recipe was originally published as Eggnog Spice Bundt Cake on

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