Gluten Free Eggnog Breakfast Cake Recipe

Ingredients

1

                        box 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 Betty Crocker™ Rich & Creamy vanilla frosting

1/3

cup chopped pecans

Preparation

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.

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