Sugar (Sugars), Enriched Bleached Flour WHEAT Flour, Niacin, Iron, Thiamin Mononitrate (Vitamin B1) (Vitamin B1), Riboflavin, Folic Acid), Partially Hydrogenated SOYBEAN Oil, WHEAT Starch, Baking Powder (Baking Soda, Calcium Phosphate E341 (Additive), Sodium Aluminum Phosphate), Artificial Strawberry Flavour Bits (Sugar, Corn Syrup*, Degerminated Yellow Corn Meal, Modified Corn* Starch, Modified WHEAT Starch*, Partially Hydrogenated Cottonseed And/Or SOYBEAN Oil, Artificial Flavour, Coloured With Allura Red E129 (Colouring)**), Contains 2% or Less of: Propylene Glycol E1520 E1520 Monoesters, Dextrose, Salt, Mono and Diglycerides, Corn Starch*, Natural And Artificial Flavours (Barley), Cellulose, Xanthan Gum, Propylene Glycol E1520 E1520 Esters Of Fatty Acids, Cellulose Gum, Sodium Caseinate, Polysorbate 60, Sodium Stearate, DATEM, Allura Red E129 (Colouring)**, TBHQ and Citric Acid (Acid) (Antioxidants).
* Derived from a genetically modified source
** "May have an adverse effect on activity and attention in children"
Baking directions on back of box.
All you need: 1 cup water. 1/2 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 using shortening and a flour dusting.
For Bundt cake coat 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.
We recommend using Crisco oil.
Bake: Bake at 350 degrees F. Follow the bake times on pack.
When toothpick inserted in the center comes out clean, your cake is done.
Cool 10-15 minutes before removing from pan.
Cool cake completely before frosting. Store loosely covered.