Flour (Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Wheat Flour), Sugar, Candy Bits (Sugar, Vegetable Oil [Palm and/or Palm Kernel), Corn Starch, Dextrin, Confectioner's Glaze, Colors (Red 40 Lake, Blue 1 Lake, Yellow 6 Lake], Soy Lecithin, Natural and Artificial Flavor, Carnauba Wax), Leavening (Calcium Phosphate, Baking Soda, Sodium Aluminum Phosphate), Propylene Glycol Mono-and Diesters of Fats and Fatty Acids, Contains 2% or Less of Dextrose, Mono-and Diglycerides, Salt, Cellulose, Corn Starch, Xanthan Gum, Cellulose Gum, Soy Lecithin, Natural and Artificial Flavors.
All you need: 1 cup water, 1/2 cup oil, 3 whole eggs*. Substitutions: Eggs: Use 1/4 cup of Greek yogurt or Oil: Use 1/2 cup unsweetened apple sauce. Baking Instructions: 1. Set oven to 350 degrees F. 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. Beat 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). 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 removing from pan. Cool cake completely before frosting. Store loosely covered. Pan Size: 24 cupcakes (1/2 full) - Bake time: 19 to 23 min.; Pan Size: Two 8-inch rounds - Bake time: 34 to 38 min.; Pan Size: Two 9-inch rounds - Bake time: 29 to 33 min.; Pan Size: Bundt Pan - Bake time: 39 to 43 min.; Pan Size: 13 x 9 inch - Bake time: 34 to 38 min. *If desired, substitute 1/2 cup egg substitute for the eggs. Warning: Do not eat raw batter. Please cook fully before enjoying. Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.
