Pamela's Classic Vanilla Cake Mix

Pamela's Classic Vanilla Cake Mix


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Pamela's™ Classic Vanilla Cake Mix. Since 1988. Fast. Easy. Delicious. Gluten-free. Wheat-free. Non-dairy. Enhanced flavor


Natural Evaporated Cane Sugar; Tapioca Starch; White Rice Flour, Potato Starch; Inulin; Sea Salt; Grainless & Aluminum - Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Stanch); Powdered Natural Vanilla Flavor (Contains Corn Derivative), Rice Bran; Xanthan Gum.


Baking directions: Yield: One 9" x 13" cake or two 8" layers. Preheat oven to 325 degrees. Whisk eggs, oil, water, and vanilla until well incorporated. Add dry mix and beat by hand or on medium/low for 2 minutes. Batter thickens slightly and becomes lighter in color. Pour batter into lightly greased baking pan. Use pans and bake times listed below. Cake is baked when springs back to light touch or toothpick comes out clean. Do not over bake. Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free. Pan size - bake time - yield. Optimum pan two 8" rounds - 24 to 30 min - two 1-1/2" tall layers. One 9" square - 30 to 35 min. - one 2" high square cake. One 9" x 13" pan - 30 to 35 min. - one 1" high sheet cake. Cupcakes - fill 2/3 full - 18 to 22 min - yields 14 cupcakes. Lightly butter or oil all pans. If desired, dust pans with rice flour. Cake is baked when springs back to light touch or toothpick comes out almost clean. Over baking will cause dryness. Frost cake when cooled, or wrap unfrosted cake in plastic wrap to keep moist.

Always refer to the actual package for the most accurate information