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Gluten-Free Eggnog Breakfast Cake
Gluten-Free Eggnog Breakfast Cake
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Prep Time:
30 minutes
Total Time:
2 hours 10 minutes
Bake a delicious gluten-free coffee cake using cake mix.
Ingredients:
  • 1 box (15 oz) 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
  • 3 eggs
  • 1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/3 cup chopped pecans
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pan) and grease the bottom of an 8- or 9-inch round or square pan. In a large bowl, mix together the cake mix, milk, butter, extracts, nutmeg, and eggs on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter into the prepared pan.
  • Bake for 33 to 41 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then run a knife along the inside edge of the pan. Cool for an additional 30 minutes before serving.
  • Warm the frosting in a microwave-safe bowl for 10 to 15 seconds, or until it flows easily. Drizzle the warm frosting over the cake and sprinkle with pecans.

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