As always, pudding in the mix. Per 1/10 Package: 150 calories; 1 g sat fat (4% DV); 350 mg sodium (15% DV); 18 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466. Visit us at pillsburybaking.com. Bake up some fun! Try our other products! Made with 35% recycled fiber.
Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali, Wheat Starch, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Propylene Glycol Esters of Fatty Acids, Corn Starch, Salt, Natural and Artificial Flavor, Distilled Monoglycerides, Cellulose, Cellulose Gum, Xanthan Gum, Sodium Stearoyl-2-Lactylate, Red 40, Citric Acid and BHT (Antioxidants).
Warnings: Contains wheat ingredients. May contain milk and soybean ingredients.
Directions: All You Need: 1 cup water; 1/2 cup oil; 3 eggs. Get Ready: 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. Get Set: 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. Bake: 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. 13 x 9-inch pan size: 34 to 38 min. bake time. Two 8-inch rounds pan size: 34 to 38 min. bake time. Two 9-inch rounds pan size: 29 to 33 min. bake time. Bundt pan pan size: 39 to 43 min. bake time. 24 cupcakes (1/2 full): 19 to 23 min. bake time. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.
Manufacturer's Part Number: #79801