Details

Easily prepare a delicious dessert with Pillsbury Gluten Free Pumpkin Cake Mix. This Pillsbury cake mix delivers the classic taste of pumpkin cake with a moist texture, easy-to-follow instructions and no gluten. The pumpkin cake mix contains all the dry ingredients you need to create delicious desserts at home in just three steps. Simply add water, vegetable oil and eggs to the dry baking mix, and stir to combine. After mixing the ingredients, bake your cake according to the time given on the box. This boxed cake mix makes enough batter for a 13 by 9 inch cake, two 8 inch round cakes or a standard Bundt cake. It can also be used as a cupcake mix to make up to 24 cupcakes. Decorate the cooled pumpkin cake with Pillsbury frosting or make your own cake creations like cake pops or a trifle for extra special gluten free desserts. Pillsbury Gluten Free Pumpkin Cake Mix is great for birthday cake celebrations, an after dinner surprise or special occasions, big and small. The dessert mix comes in a 17 oz box that is easy to store in the pantry for a ready to prepare cake. Pillsbury cakes will take your next party or get-together to the next level. The Pillsbury Baking website has delicious and easy recipes, fun ideas and simple baking tips to help you and your family create tasty memories together.

• One 17 oz box of Pillsbury Gluten Free Pumpkin Cake Mix

• Gluten free cake mix allows you to have a delicious pumpkin bars and pumpkin cookies in three easy steps

• Gluten free dessert mix makes one 13 by 9 inch sheet cake, or 24 cupcakes when used as a cupcake mix

• This Pillsbury Pumpkin cake mix is perfect for any celebration, big or small

• Moist pumpkin cake with a classic flavor that everyone will love

Ingredients

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

Directions

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. 1/2 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 (34 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).