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American · Breakfast
Eggnog Breakfast Cake
A buttery gluten-free cake mix perked up with rum extract, vanilla and nutmeg, drizzled with warm vanilla frosting and topped with chopped pecans. A holiday brunch treat.
- YieldServes 8 (8- or 9-inch round cake)
- Hands-on20 min
- Total1 h 33 min
- Difficulty
Ingredients
- 1gluten-free yellow cake mix, one box, about 425 g
- ⅔ cupmilk
- ½ cupbutter, softened
- 1½ tsprum extract
- 1 tspvanilla extract
- ¼ tspground nutmeg
- 3eggs
Topping
- ¼ cupvanilla frosting, canned
- ⅓ cuppecans, chopped
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