Gluten-Free Eggnog Breakfast Cake

Name: Gluten-Free Eggnog Breakfast Cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters stick butter, softened; 3 eggs; 0 teaspoons ground nutmeg; 158 milliliters milk; 79 milliliters chopped pecans; 2 teaspoons rum extract; 1 teaspoon gluten-free vanilla; 59 milliliters Betty Rich & Creamy vanilla frosting; 1 box Betty Gluten Free yellow cake mix

You can never have too many dessert recipes, so give Gluten-Free Eggnog Breakfast Cake Head to the store and pick up betty rich & creamy vanilla frosting, pecans, betty cake mix, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes. It will be a hit at your Christmas event.

Instructions

Heat oven to 350F (325F 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.

Ingredients you will need

Cake Mix

Butter

Nutmeg

Egg

Milk

Equipment you will use

Bowl

Oven

Frying Pan

Pour into pan.

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks