Create a yummy coffee cake using a gluten free cake mix.
Gluten-Free Eggnog Breakfast Cake
- Prep Time 30 min
- Total 2 hr 10 min
- Servings 10
- Ingredients 9
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
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1/3 cup chopped pecans
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with pecans.
Nutrition
320
Calories
15g
Total Fat
4g
Protein
43g
Total Carbohydrate
22g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 1g
- Cholesterol
- 90mg
- 30%
- Sodium
- 330mg
- 14%
- Potassium
- 65mg
- 2%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 22g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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