Cake Mix, Signature Perfectly Moist Lemon Supreme

YOU WILL NEED:

1 Cup Water

3 Large Eggs

1/2 Cup Vegetable Oil

DO NOT EAT RAW BATTER.

STEP 1 PREP

PREHEAT oven to 350°F.

SPRAY bottom and sides of pan(s) with PAM® Baking Spray. Use baking cups for cupcakes.

STEP 2 MIX

BLEND cake mix, water, eggs and oil in a large bowl on low speed until moistened (about 30 seconds).

BEAT at medium speed for 2 minutes.

POUR into pan(s) and bake immediately.

STEP 3 BAKE

BAKE on rack in center of oven following chart below. Cake is done when toothpick inserted in center comes out clean.

PAN SIZE TWO 8-INCH: BAKE TIME 24-28 MIN

PAN SIZE TWO 9-INCH: BAKE TIME 22-27 MIN

PAN SIZE 13 X 9-INCH: BAKE TIME 21-26 MIN

PAN SIZE BUNDT**: BAKE TIME 33-36 MIN

PAN SIZE 24 CUPCAKES: BAKE TIME 16-19 MIN

COOL cake(s) in pan on wire rack 15 minutes. Remove cake(s) from pan and cool completely before frosting.

FROST cooled cake(s) with Duncan Hines® Creamy Lemon Supreme Frosting.

TRY THESE INGREDIENT SWAPS: REPLACE 1 CUP OF WATER WITH: 1 CUP OF YOUR FAVORITE DAIRY OR PLANT-BASED MILK. REPLACE 1/2 CUP OF VEGETABLE OIL WITH: 1/2 CUP GREEK YOGURT, REFINED COCONUT OIL OR APPLESAUCE.

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. STIR 2 TABLESPOONS OF FLOUR INTO CAKE MIX, ADD 1/2 CUP OIL, 1 CUP WATER, AND 3 EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 23-28 MIN; 13 X 9-INCH PAN 21-25 MIN; 24 CUPCAKES 16-20 MIN.

**BUNDT IS A REGISTERED TRADEMARK OF NORTHLAND ALUMINUM PRODUCTS, INC., MINNEAPOLIS, MINNESOTA

PREP: 5 Min

INGREDIENTS:

1 cup confectioners' sugar

2 tablespoons lemon juice

1 tablespoon unsalted butter, melted

DIRECTIONS:

WHISK together confectioners' sugar, lemon juice and melted butter in small bowl until smooth.

DRIZZLE glaze over completely cooled cake.