Gluten Free Eggnog Breakfast Cake Recipes

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GLUTEN-FREE EGGNOG BREAKFAST CAKE



Gluten-Free Eggnog Breakfast Cake image

Create a yummy coffee cake using a gluten free cake mix.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h10m

Yield 10

Number Of Ingredients 9

1 box Betty Crocker™ Gluten Free yellow cake mix
2/3 cup milk
1 stick (1/2 cup) butter, softened
1 1/2 teaspoons rum extract
1 teaspoon gluten-free vanilla
1/4 teaspoon ground nutmeg
3 eggs
1/4 cup Betty Crocker™ Rich & Creamy vanilla frosting
1/3 cup chopped pecans

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) round or square pan. Beat cake mix, milk, butter, extracts, nutmeg and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around inside edge of pan. Cool 30 minutes longer.
  • Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with pecans.

Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 22 g, TransFat 1 g

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