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Enjoy the festive colors and delicious flavor of spring cake made with Pillsbury Funfetti Spring Cake Mix.
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Candy Bits (Sugar, Corn Starch, Vegetable Oil [palm and Palm Kernel], Confectioner's Glaze, Dextrin, Soy Lecithin, Natural and Artificial Flavor, Carnauba Wax, Red 40 Lake, Blue 1 Lake), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Wheat Starch, Contains 2% or Less of: Canola Oil, Dextrose, Salt, Cellulose, Propylene Glycol Esters of Fatty Acids, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Natural and Artificial Flavor, Cellulose Gum, Sodium Stearoyl-2-lactylate, Soy Lecithin, Whey, Sodium Caseinate, Palm Kernel Oil, Citric Acid and BHT (Antioxidants)
Contains Milk, Soybean And Wheat Ingredients.
All You Need: Whole Egg Recipe: 1 Cup Water, 1/2 Cup Oil, 3 Eggs Egg White Recipe: 1 1/4 Cups Water, 1/2 Cup Oil, 4 Egg Whites 1. Set oven to 350F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil and eggs in large bowl, mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisco oil. 3. Bake at 350F. Follow the bake times below. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. For 13x9-inch pan, bake 34 to 38 min., For Two 8-inch rounds, bake 34 to 38 min., For Two 9-inch rounds, bake 29 to 33 min., For Bundt pan, bake 39 to 43 min., For 24 cupcakes (1/2 full), bake 19 to 23 min. If desired, substitute 1/2 cup egg substitute for the eggs.
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