Naturally & artificially flavored. Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 360 mg sodium (16% DV); 19 g total sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Delightfully moist! pillsburybaking.com. how2recycle.info. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at pillsburybaking.com. Inspiration and tips at pillsburybaking.com.

Ingredients: Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar,leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Wheat Starch, Canola Oil, Dextrose, Salt, Natural And Artificial Flavor, Corn Starch, Propylene Glycol Esters Of Fatty Acids,distilled Monoglycerides, Cellulose Gum, Cellulose, Xantham Gum, Sodium Stearoyl-2-lactylate, Yellow 5, And Citric Acid And Bht (antioxidants). 

All You Need: 1 cup water; 1/2 cup oil; 3 eggs. 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. 13 x 9-inch pan bake 34 to 38 min. Two 8-inch rounds bake 34 to 38 min. Two 9-inch rounds bake 29-33 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.