Contains milk and wheat ingredients. May contain soybean ingredients.
All You Need: 1 cup water; 1/3 cup oil; 3 eggs. Baking Instructions: 1. Set oven to 325 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. Combine cake mix, water, oil and eggs in a large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisco Oil. 3. Bake at 325 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. Pan size: 13 x 9-inch, Bake Time: 34 to 38 minutes; Two 8-inch rounds, 34 to 38 minutes; Two 9-inch rounds, 29 to 33 minutes; Bundt pan 39 to 43 minutes; 24 cupcakes (1/2 full) 19 to 23 minutes. If desired, substitute 4 egg whites or 1/2 cup egg substitute for 3 eggs.
Serving Size45.00 g
Servings Per Container10
Amount Per Serving
% Daily Value
Total Fat 2g3%daily value
Saturated Fat 0g0%daily value
Trans Fat 0gdaily value
Cholesterol 0mg0%daily value
Sodium 330mg14%daily value
Total Carbohydrate 37g12%daily value
Dietary Fiber 1g4%daily value
Sugars 0gdaily value
Protein 2gdaily value
Percent Daily Values are based on a 2,000 calorie diet.
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