Cake Mix, Perfectly Moist Butter Golden Cake

YOU WILL NEED: 3/4 Cup Water, 3 Large Eggs, 7 Tbsp Softened Butter

DO NOT EAT RAW BATTER. 

BAKING INSTRUCTIONS: See side of box for ingredient swaps: 

STEP 1 - PREP: PREHEAT oven to 350°F for metal and glass pan(s), 325°F for dark or coated pan(s).* 

GREASE: sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. 

STEP 2 - MIX: BLEND cake mix, water, softened butter and eggs in a large bowl at low speed until moistened (about 30 seconds). 

BEAT at medium speed for 4 minutes. 

POUR batter in pan(s) and bake immediately. 

STEP 3 - BAKE in center of oven following chart below. *Add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center comes out clean. 

PAN SIZE - TWO 8-INCH - BAKE TIME - 26-31 MIN

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

PAN SIZE - 13 X 9 INCH - BAKE TIME - 26-31 MIN

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

PAN SIZE - 24 CUPCAKES - BAKE TIME - 18-21 MIN

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

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. ADD 1/3 CUP OF FLOUR INTO CAKE MIX. ADD 7 TBSP SOFTENED BUTTER, 1 CUP WATER AND 4 EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 24-28 MIN; 13 X 9-INCH PAN 24-28 MIN; 24 CUPCAKES 15-18 MIN.

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

REPLACE 3/4 CUP OF WATER WITH: 3/4 cup of your favorite dairy or plant-based milk.