Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Dextrose, Wheat Starch, Contains 2% or Less of: Canola Oil, Salt, Corn Starch, Propylene Glycol Esters of Fatty Acids, Distilled Monoglycerides, Cellulose, Cellulose Gum, Natural and Artificial Flavors, Xanthan Gum, Sodium Stearoyl Lactylate, Yellow 5, Red 40, Citric Acid and BHT (Antioxidants).
All you need: 1/3 cup butter or margarine. 1 cup water. 3 eggs. 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. Beat cake mix, water, butter and eggs in bowl with mixer on medium speed 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. Bake Time: 34 to 38 min. Pan Size: Two 8-inch rounds. Bake Time: 34 to 38 min. Pan Size: Two 9-inch rounds. Bake Time: 29 to 33 min. Pan Size: Bundt® pan. Bake Time: 39 to 43 min. Pan Size: 24 cupcakes (1/2 full). Bake Time: 19 to 23 min. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.
Always refer to the actual package for the most accurate information