May Contain: Peanuts, Tree Nuts, Eggs
Package type: Individual Item Multi-Serving
Bakery topping: No Topping
Baked good type: White Cakes
Item Number (DPCI): 261-04-0041
Origin: Made in the USA or Imported
Content on this site is for reference purposes only. Target does not represent or warrant that the nutrition, ingredient, allergen and other product information on our Web or Mobile sites are accurate or complete, since this information comes from the product manufacturers. On occasion, manufacturers may improve or change their product formulas and update their labels. We recommend that you do not rely solely on the information presented on our Web or Mobile sites and that you review the product's label or contact the manufacturer directly if you have specific product concerns or questions. If you have specific healthcare concerns or questions about the products displayed, please contact your licensed healthcare professional for advice or answers. Any additional pictures are suggested servings only.
All You Need: 1 cup water, 1/3 cup oil, 3 eggs.
Get Ready: Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or use shortening and a flour dusting. For Bundt cake coat the entire pan. For cupcakes use paper baking liners.
Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco Oil. Bake: Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 to 15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Pan size - bake time: 13 x 9-inch - 32 to 36 min., two 8-inch round - 32 to 36 min., two 9-inch round - 27 to 31 min., bundt pan - 37 to 41 min., 24 cupcakes (2/3 full) - 18 to 22 min. Make your cake cholesterol-free by preparing as directed using 1-1/4 cups water, 1/3 cup vegetable oil and 1/2 cup egg substitute or 4 egg whites. For best results at high altitudes, add 1/4 cup flour and increase water to 1-1/4 cups.