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Gluten-Free Eggnog Breakfast Cake

gluten-free eggnog breakfast cake Dessert
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. ...MORE + LESS -

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

Hide Images
  • 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

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

Nutrition Information

Nutrition Facts

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

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