Per 1-1/2 Package: 150 calories; 0.5 g sat fat (3% DV); 370 mg sodium (16% DV); 15 g total sugars. Certified gluten free. gfco.org. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Makes 24 cupcakes. Frosting not included. PilsburyBaking.com. Pinterest. Facebook. Instagram. Questions or comments? 1-800-767-4466. Visit us at PilsburyBaking.com. Find more gluten free recipes on PillsburyBaking.com. Try our other Pillsbury Gluten free products! Funfetti premium Cake mix; Chocolate Fudge premium brownie mix; Chocolate Chip premium cookie mix. Made with 35% recycled fiber.

Rice Flour, Sugar, Potato Starch, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Pea Fiber, Contains 2% Or Less Of: Tapioca Starch, Cellulose, Canola Oil, Corn Starch, Natural And Artificial Flavors, Salt, Propylene Glycol Esters Of Fatty Acids, Mono- And Diglycerides, Xanthan Gum, Cellulose Gum, Canola Lecithin, Sodium Stearoyl Lactylate, Yellow 5, Red 40, Citric Acid And Bht (antioxidants).

All You Need: (Ensure All Recipe Ingredients are Gluten Free by Referencing the Ingredient Labels, as Products May Vary. If Uncertain, Contact the Ingredient Manufacturer) 1 cup water, 1/3 cup oil, 3 eggs. If desired, substitute 1/2 cup gluten-free egg substitute for the eggs. Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with gluten-free no-stick cooking spray. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil and eggs in large bowl; mix until moistened. Beat with mixer on low speed for 1 minute and then increase speed to medium for 2 minutes Pour batter into pan(s). 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. Warning: Do not eat raw batter. Please cook fully before enjoying. Pan size: 13 x 9-inch; 38 to 38 min. bake time. Pan Size: Two 8-inch rounds; 34 to 38 min. bake time. Pan Size: Two 9-inch rounds; 29 to 33 min. bake time. Pan Size: Bundt pan; 39 to 43 min. bake time. Pan Size: 24 cupcakes (1/2 full); 19 to 23 min. bake time.