Ingredients |
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Candy Bits (Sugar, Corn Starch, Vegetable Oil [Palm and Palm Kernel], Confectioner's Glaze, Dextrin, Soy Lecithin, Natural and Artificial Flavor, Carnauba Wax, Red 40 Lake, Blue 1 Lake), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Wheat Starch, contains 2% or less of: Canola Oil, Dextrose, Salt, Cellulose, Propylene Glycol Esters of Fatty Acids, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Natural and Artificial Flavor, Cellulose Gum, Sodium Stearoyl-2-Lactylate, Soy Lecithin, Whey, Sodium Caseinate, Palm Kernel Oil, Citric Acid and BHT (Antioxidants).
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Directions |
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.
Pan size - 13 x 9-inch - two 8-inch rounds - two 9-inch rounds - Bundt® pan - 24 cupcakes (1/2 full).
Bake time - 34 to 38 min - 34 to 38 min - 29 to 33 min - 39 to 43 min - 19 to 23 min.
If desired, substitute 1/2 cup egg substitute for the eggs.
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Other Description |
Bundt® is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.
Bake up some fun!
©/® The J.M. Smucker Company.
Pillsbury, The Barrelhead logo and The Doughboy Character are trademarks of The Pillsbury Company, LLC, used under license.
Made with 35% recycled fiber.
Questions or comments? 1-800-767-4466.
Visit us at www.pillsburybaking.com.
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