Cherrybrook Kitchen Yellow Cake Mix

Cherrybrook Kitchen Yellow Cake Mix

Cherrybrook Kitchen

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All natural. Gluten free. Wheat free. Peanut free. Dairy free. Nut free. Egg free. Vegan. family: Patsy Rosenberg, our founder and chief baker, has multiple food allergies and developed these fantastic mixes from scratch. Her goal is to make life happier, inclusive and a little bit sweeter by
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White Rice Flour, Cane Sugar, Potato Starch, Granulated Brown Sugar, Tapioca Starch, Natural Vanilla Flavor, Leavening (Non Alluminated Baking Powder, Sodium Aluminum Phosphate), Calcium Lactate (No Dairy Derivatives), Xanthan Gum, Sea Salt, Calcium Carbonate, Citric Acid, Guar Gum.


Baking instructions: Makes one 9 inch single layer cake or 12 cupcakes. All you need is: 1/3 cup melted margarine*. 3/4 cup water. Yellow cake mix. 1. Heat oven to 350 degrees. Grease the bottom and sides of a 9 inch round cake pan. For cupcakes use baking cups. 2. Combine margarine, *water and cake mix in a bowl. Mix on medium speed for 2 minutes, scraping the bowl occasionally until well mixed. Pour into pan. 3. Bake at 350 degrees for 30 minutes; reduce baking time to 28 minutes for dark pans. Cake is done when a toothpick inserted into the center comes out clean. (Cupcake baking time is 18-20 min.) Cool 10 minutes before removing from your pan. Cool completely before frosting. 5. Enjoy! *Substitute oil or butter† according to your needs. †Unless you are allergic to this ingredient.

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