15.2 oz box
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of Canola Oil Dextrose, Salt Cellulose, Propylene Glycol Esters Of Fatty Acids, Corn Starch, Monoglycerides, Xanthan Gum, Natural And Artificial Flavor, Cellulose Gum, Sodium Stearoyl Lactylate, Soy Lecithin, Whey, Sodium Caseinate, Palm Kernel Oil Citric Acid And BHT (Antioxidants).
Contains wheat, milk and soybean ingredients. May contain egg ingredients.Warning: Do not eat raw batter. Please cook fully before enjoying.
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Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 350 mg sodium (15% DV); 18 sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Moist supreme. Makes 24 cupcakes. Facebook. Instagram. Pinterest. Inspiration and tips at pillsburybaking.com.
All You Need: 1 cup water; 1 cup water; 3 eggs (if desire, substitue 4 egg whites or 1/2 cup egg substitute for the eggs). Substitutions: Eggs: Use 1/4 cup of Greek yogurt or Oil: Use 1/2 unsweetened applesauce. Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Beat cake mix, water, oil, and eggs in bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s). 3. Bake at 350 degrees F. Follow the bake times below when toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before remove from pan. Cook cake completely before frosting. Store loosely covered. Pan Size: 13 x 9-inch; 34 to 38 min bake time. Pan Size: Two 8-inch rounds; 34 to 38 min bake time. Pan Size: Two 9-inch rounds; 29 to 33 min bake time. Pan Size: Bundt pan; 39 to 43 min bake time. Pan Size: 24 cupckakes (1/2 full); 19 to 23 min bake time.