Butternut Squash, Rice Milk (Filtered Water, Organic Brown Rice, Organic Expeller Pressed Safflower Oil, and/or Organic Expeller Pressed Canola Oil, and/or Organic Expeller Pressed Sunflower Oil, Tricalcium Phosphate, Sea Salt, Vitamin A Palmitate, Vitamin D2, Vitamin B12), Sugar, Cornmeal, Brown Rice Flour, Whole Eggs, Margarine (Palm Oil, Water, Salt, Vegetable Monoglycerides, Citric Acid, Beta Carotene, Vitamin A Palmitate, Vitamin D3), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Salt.
Keep Frozen. HOW TO HEAT: Heating times may vary depending on your equipment. Heat thoroughly. Microwave (1100 watts): Microwave one frozen cake at a time. 1. Cut slit in package of cake to vent. Place on microwave-safe plate. 2. Heat on HIGH 30-45 seconds, let stand 2-3 min. Caution: Cakes will be HOT. Oven: 1. Preheat oven to 350 degrees F with rack in center. 2. Place desired number of frozen cakes on baking sheet, 2-inches apart. 3. Bake 16-20 min, let stand 2-3 min.
