Gluten Free Eggnog Breakfast Cake Food
GLUTEN-FREE EGGNOG BREAKFAST CAKE
Create a yummy coffee cake using a gluten free cake mix.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 10
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with pecans.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 22 g, TransFat 1 g
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