1 (15oz) yellow cake mix
1 (3oz) dry white chocolate instant pudding mix (or vanilla)
½ cup light egg nog
½ cup light sour cream
4 eggs or I use 2 whole eggs and 4 egg whites (to reduce fat/cholesterol)
¼ cup canola oil
1 teaspoon nutmeg
¼ cup water
⅓ cup sugar
1½ teaspoon cinnamon
¼ cup butter, softened
½ teaspoon vanilla
½ teaspoon nutmeg
⅛ teaspoon sea salt
2½ cups powdered sugar
¼ cup light eggnog, room temperature
Preheat oven to 350 degrees.
Generously coat bundt pan with cooking spray.
Combine sugar and cinnamon in a small bowl; mix.
Evenly coat pan with mixture; reserving excess.
In a large mixing bowl combine cake mix, dry pudding mix, nutmeg; stir to combine.
Add eggnog, sour cream, eggs, canola oil, water; mix until smooth.
Pour batter into prepared pan.
Lightly tap on counter to even out batter without disturbing coating.
Sprinkle reserved cinnamon/sugar mixture onto the top of the batter.
Bake 35-40 or until toothpick inserted near center removes clean.
Rest cake on rack for 10 minutes.
Turn out cake onto cooling rack and let cool completely.
In a mixing bowl cream butter.
Add vanilla, nutmeg, salt, adding powdered sugar 1 cup at a time alternating with 1 tablespoon eggnog.
Mix until smooth but a pourable consistency; adjust as necessary with more egg nog or powdered sugar to gain a pourable consistency.
Place Cake on serving platter, spoon frosting around the top of cake and allow to drizzle down the sides.
Serve and Enjoy!