Moist Supreme cake mix bakes deliciously every time
Makes 24 cupcakes
Classic white cake mix pairs well with any frosting
Contains: Wheat, Milk
May Contain: Soy
Filling: No filling
State of Readiness: Mix
Store: Room temperature
Package Quantity: 1
Package type: Individual item multi-serving
Bakery topping: No topping
Cookie or bar type: Wafer
Baked good type: White cakes
Net weight: 15.25 ounces
Item Number (DPCI): 261-04-0098
Origin: Made in the USA or Imported
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All You Need: Whole Egg Recipe: 1/2 cup oil; 1 cup water; 3 whole eggs. Egg White Recipe: 1/2 cup oil; 1-1/4 cups water; 4 egg whites. Substitutions: Eggs: Use 1/4 cup of Greek yogurt or Oil: Use 1/2 cup unsweetened applesauce. 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 bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisco Oil. 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. 13x9-inch Pan Size: Bake 34 to 38 min. Two 8-inch Rounds: Bake 34 to 38 min. Two 9-inch Rounds: Bake 29 to 33 min. Bundt Pan: Bake 39 to 43 min. 24 Cupcakes (1/2 Full): Bake 19 to 23 min. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.
The cake mix is actually 15.25 oz as I believe Pillsbury stopped manufacturing the 18.25 oz boxes in the Classic White. Other than that, these were great and a great deal. I will order these from Target from now on.