Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Wheat Starch, Less than 2% of: Canola Oil, Sodium Bicarbonate, Sodium Aluminum Phosphate, Salt, Propylene Glycol Mono- and Diesters, Mono- and Diglycerides, Dicalcium Phosphate, Monocalcium Phosphate, Palm Oil, Cellulose Gum, Sodium Stearoyl Lactylate, Xanthan Gum, Natural Flavor, Ascorbic Acid, Gum Acacia, Citric Acid, Color Added.
You Will Need: 1 cup water; 3 large eggs; 1/2 cup vegetable oil. Baking Instructions: Step 1. Prep: Preheat oven to 350 degrees F. Spray bottom and sides of pan(s) with Pam baking spray. Use baking cups for cupcakes. Step 2. Mix: Blend cake mix, water, eggs and oil in a large bowl on low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pan(s) and bake immediately. Step 3. Bake: Bake on rack in center of oven following char below. Cake is done when toothpick inserted in center comes out clean. Cool cake(s) in pan on wire rack 15 minutes. Remove cake(s) from pan and cool completely before frosting. Frost cooled cake(s) with Duncan Hines Whipped Cream Cheese Frosting. Try these ingredient swaps: replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/2 cup of vegetable oil with: 1/2 cup Greek yogurt, refined coconut oil or applesauce. High altitude (over 3,500 ft): preheat oven to 350 degrees F. Stir 2 tablespoons of flour into cake mix, add 1/2 cup oil, 1 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 8-inch pans 23-28 min; 13 x 9-inch pan 21-25 min; 24 cupcakes 16-20 min. Pan Size: Two 8-inch; Bake Time: 24-28 min. Pan Size: Two 9-inch; Bake Time: 22-27 min. Pan Size: 13 x 9-inch; Bake Time: 22-27 min. Pan Size: Bundt**; Bake Time: 33-36 min. Pan Size: 24 cupcakes; Bake Time: 15-18 min. ** Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, Minnesota. Do not eat raw batter.
