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Betty Crocker

Cake Mix, Gluten Free, Yellow

Nutritional Info

Nutrition Facts

Serving Size: 0.1 pkg (43 g)
Servings Per Container: 10

 0.1 pkg mix0.1 pkg prepared
     Calories from Fat0100

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)11 g (17%)
     Saturated Fat0 g (0%)6 g (31%)
     Trans Fat0 g 
Cholesterol0 mg (0%)90 mg (29%)
Sodium230 mg (10%)310 mg (13%)
Total Carbohydrate37 g (12%)12%
     Dietary Fiber0 g (0%)0%
     Sugars17 g 
Protein1 g3 g

Vitamin A0%8%
Vitamin C0%0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

15 oz.

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Product Details

No artificial colors or preservatives. Box Tops for Education. Per 1/10 Package: 150 calories; 0 g sat fat (0% DV); 230 mg sodium (10% DV); 17 g sugars. See nutrition facts for as prepared information. Anything is possible with Betty. Recipes & tips. Party ideas. Inspiration. Proud sponsor of Celiac Disease Foundation. Made in a gluten-free processing facility. See for detailed shapes! Tested & approved in the Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade tasty every time. Gluten free. Carbohydrate Choices: 2-1/2. 100% recycled paperboard. Product of Canada.


Rice Flour, Sugar, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.


May contain soy ingredients. Do not eat raw cake batter.


You will need: 2/3 cup water + 1 stick (1/2 cup) butter, softened + 2 teaspoons gluten-free vanilla + 3 eggs. 1. Heat oven to 350 degrees F for shiny metal pan or 325 degrees F for dark or nonstick pan. Grease button only of pan (use paper baking cups for cupcakes). 2. Beat cake mix, water, butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. 8 Inch x 8 Inch Pan: Bake 36-41 minutes. 9 Inch x 9 Inch Pan: Bake 33-38 minutes. 8 Inch or 9 Inch Round Pan: Bake 41-46 minutes. 12 Cupcakes: Bake 18-23 minutes. High Altitude (3500-6500 ft): Bake 8 inch square shiny or dark pan 40-45 min; 9 inch square shiny or dark pan 35-40 min. Bake 18 cupcakes at 350 degrees F 18-23 min (all pans).

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