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Gluten-Free Eggnog Breakfast Cake

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Gluten-Free Eggnog Breakfast Cake
  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 10
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Create a yummy coffee cake using a gluten free cake mix.
May 4, 2018

Ingredients

  • 1 box Betty Crocker™ Gluten Free golden cake mix
  • 2/3 cup milk
  • 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™ Creamy Deluxe™ vanilla frosting
  • 1/3 cup chopped pecans

Steps

  • 1
    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.
  • 2
    Bake 33 to 41 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Run knife around inside edge of pan. Cool 30 minutes longer.
  • 3
    Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with pecans.

Expert Tips

  • Tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Variation For an indulgent treat, use candied pecans. Just make sure they're gluten free.

Nutrition Information

320 Calories, 15g Total Fat, 4g Protein, 43g Total Carbs, 22g Sugars

Nutrition Facts

Serving Size: 10 servings
Calories
320
Total Fat
15g
Saturated Fat
7g
Trans Fat
1g
Cholesterol
90mg
Sodium
330mg
Total Carbs
43g
Dietary Fiber
0g
Sugars
22g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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