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About
Details
With natural and artificial strawberry flavor. 1 cup of pudding in the mix. Makes 24 cupcakes.
Ingredients
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Artificial Strawberry Flavor Bits (Sugar Corn Syrup, Degerminated Yellow Corn Meal, Modified Corn Starch, Modified Wheat Starch, Partially Hydrogenated Cottonseed and/or Soybean Oil, Artificial Flavor, Colored with Red 40), Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate, Dicalcium Phosphate), Contains 2% or Less of: Propylene Glycol Monoesters, Dextrose, Corn Starch, Mono and Diglycerides, Natural and Artificial Flavor, Cellulose, Xanthan Gum, Cellulose Gum, Polysorbate 60, Red 40, TBHQ and Citric Acid (Antioxidants).
Directions
All You Need: 1 cup water, 1/3 cup oil, 3 eggs. Get Ready: Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or use shortening and a flour dusting. For Bundt cake coat the entire pan. For cupcakes use paper baking liners. Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco Oil. Bake: Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 to 15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Pan size - bake time: 13 x 9-inch - 32 to 36 min., two 8-inch round - 32 to 36 min., two 9-inch round - 27 to 31 min., bundt pan - 37 to 41 min., 24 cupcakes (2/3 full) - 18 to 22 min. Make your cake cholesterol-free by preparing as directed using 1-1/4 cups water, 1/3 cup vegetable oil and 1/2 cup egg substitute or 4 egg whites. For best results at high altitudes, add 1/4 cup flour and increase water to 1-1/4 cups.
Warnings
Contains wheat ingredients. May contain milk and soybean ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 3g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 290mg13%
- Total Carbohydrate 35g13%
- Dietary Fiber 1g4%
- Sugars 21g
- Protein 1g
Details
With natural and artificial strawberry flavor. 1 cup of pudding in the mix. Makes 24 cupcakes.
Ingredients
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Artificial Strawberry Flavor Bits (Sugar Corn Syrup, Degerminated Yellow Corn Meal, Modified Corn Starch, Modified Wheat Starch, Partially Hydrogenated Cottonseed and/or Soybean Oil, Artificial Flavor, Colored with Red 40), Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate, Dicalcium Phosphate), Contains 2% or Less of: Propylene Glycol Monoesters, Dextrose, Corn Starch, Mono and Diglycerides, Natural and Artificial Flavor, Cellulose, Xanthan Gum, Cellulose Gum, Polysorbate 60, Red 40, TBHQ and Citric Acid (Antioxidants).
Directions
All You Need: 1 cup water, 1/3 cup oil, 3 eggs. Get Ready: Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or use shortening and a flour dusting. For Bundt cake coat the entire pan. For cupcakes use paper baking liners. Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco Oil. Bake: Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 to 15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Pan size - bake time: 13 x 9-inch - 32 to 36 min., two 8-inch round - 32 to 36 min., two 9-inch round - 27 to 31 min., bundt pan - 37 to 41 min., 24 cupcakes (2/3 full) - 18 to 22 min. Make your cake cholesterol-free by preparing as directed using 1-1/4 cups water, 1/3 cup vegetable oil and 1/2 cup egg substitute or 4 egg whites. For best results at high altitudes, add 1/4 cup flour and increase water to 1-1/4 cups.
Warnings
Contains wheat ingredients. May contain milk and soybean ingredients.
Common questions
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