Skip to Content
Menu

Gluten-Free Eggnog Breakfast Cake

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Jan 22, 2013
  • Save
  • Share
  • Jump to Recipe
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
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Instructions

  • Step 
    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.
  • Step 
    2
    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.
  • Step 
    3
    Heat 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved