Rice Flour, Sugar, Potato Starch, Candy Bits (Sugar, Vegetable Oil [Palm and Palm Kernel], Modified Corn Starch, Confectioner's Glaze, Soy Lecithin, Yellow 5, Red 40, Blue 1, Yellow 6), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Pea Fiber, Cellulose, Tapioca Starch, contains 2% or less of: Canola Oil, Salt, Propylene Glycol Esters of Fatty Acids, Distilled Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor. Sodium Stearoyl-2-Lactylate, Soy Lecithin, Whey, Sodium Caseinate, Palm Kernel Oil, Citric Acid and BHT (Antioxidants).
All you need:* Whole egg recipe: 1 cup water. 1/3 cup oil. 3 eggs. Or. Egg white recipe: 1 1/4 cups water. 1/3 cup oil. 4 egg whites. Baking instructions: 1. Set oven to 350 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 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. Pan size - 13 x 9-inch - two 8-inch rounds - two 9-inch rounds - Bundt® pan - 24 cupcakes (1/2 full). Bake time - 34 to 38 min. - 34 to 38 min. - 29 to 33 min. - 39 to 43 min. - 19 to 23 min. If desired, substitute 1/2 cup egg substitute for the eggs. *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
Always refer to the actual package for the most accurate information