GF Eggnog Breakfast Cake

Let's be honest, who doesn't like cake for breakfast?! Here is a great eggnog breakfast cake, especially with the holidays coming up soon:

Ingredients:
1 Box Betty Crocker Gluten Free Yellow Cake (Or a gluten free cake mix of your own)
2/3 Cup Milk
1/2 Cup Butter, Softened
1 1/2 teaspoons Rum Extract
1 teaspoon GF Vanilla
1/4 teaspoon ground nutmeg
3 eggs
1/4 Cup Rich and Creamy Vanilla Frosting
1/3 Cup Chopped Pecans

Directions:

1. Preheat oven to 350º (325º for dark or nonstick pan).
2. Grease bottom only of (8 or 9 inch) round or square pan.
3. Beat cake mix, milk, butter, extracts, nutmeg and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes. Don't forget to scrap the bowl on occasion to ensure that everything is getting mixed well. 
4. Pour into pan.
5. Bake 33 to 41 minutes or until toothpick inserted into the center comes out clean.
6. Cool 10 minutes.
7. Run knife around inside edge of pan.
8. Cool 30 minutes longer.
9. Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. 
10. Drizzle frosting over cake.
11. Sprinkle with Pecans.