about this item
Directions
You will need: 1-1/4 cups water; 1/3 cup vegetable oil; 3 eggs.
1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 in x 9 in pan or bottom and sides of all other pans (use paper baking cups for cupcakes).
2. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 in x 9 in; Bake Time (in minutes) (If using dark or nonstick pan, lengthen bake time 3-5 minutes): 28-33. Pan Size: two 8 in rounds; Bake Time (in minutes) (If using dark or nonstick pan, lengthen bake time 3-5 minutes): 28-33. Pan Size: two 9 in rounds; Bake Time (in minutes) (If using dark or nonstick pan, lengthen bake time 3-5 minutes): 23-27. Pan Size: 24 cupcakes (2/3 full); Bake Time (in minutes) (If using dark or nonstick pan, lengthen bake time 3-5 minutes): 15-20. Pan Size: 12-cup fluted tube (bundt); Bake Time (in minutes) (If using dark or nonstick pan, lengthen bake time 3-5 minutes): 38-43.
High Altitude (3500-6500 ft): Heat oven to 350 degrees F for all pans. Bake 13 in x 9 in pan 30-35 min. Make 36 cupcakes.
You will need: 1-1/4 cups water; 1/3 cup vegetable oil; 3 eggs.
1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 in x 9 in pan or bottom and sides of all other pans (use paper baking cups for cupcakes).
2. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 in x 9 in; Bake Time (in minutes) (If using dark or nonstick pan, lengthen bake time 3-5 minutes): 28-33. Pan Size: two 8 in rounds; Bake Time (in minutes) (If using dark or nonstick pan, lengthen bake time 3-5 minutes): 28-33. Pan Size: two 9 in rounds; Bake Time (in minutes) (If using dark or nonstick pan, lengthen bake time 3-5 minutes): 23-27. Pan Size: 24 cupcakes (2/3 full); Bake Time (in minutes) (If using dark or nonstick pan, lengthen bake time 3-5 minutes): 15-20. Pan Size: 12-cup fluted tube (bundt); Bake Time (in minutes) (If using dark or nonstick pan, lengthen bake time 3-5 minutes): 38-43.
High Altitude (3500-6500 ft): Heat oven to 350 degrees F for all pans. Bake 13 in x 9 in pan 30-35 min. Make 36 cupcakes.
Contains: Wheat, Milk
May Contain: Does not contain any of the 8 major allergens
Filling: No filling
Store: In a Dry location at Room temperature
Exterior Container: Paper or cardboard Box
Dietary Needs: Naturally flavored, Kosher
State of Readiness: Mix
Servings: 10.0, Exact
Package type: Individual item multi-serving
Exterior container weight: 15.25 ounces
Bakery topping: No topping
Baked good type: White cakes
TCIN: 13016242
UPC: 016000409965
Item Number (DPCI): 261-04-0091
Origin: Made in the USA or Imported
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California Proposition 65 WARNING for exposure to Bisphenol A (BPA) from canned and bottled foods and beverages:
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information go to: www.P65Warnings.ca.gov/BPA.
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