Cake Mix, Perfectly Moist Classic Yellow Cake

YOU WILL NEED: 1 Cup Water, 3 Large Eggs, 1/3 Cup Vegetable Oil

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, oil and eggs in a large bowl at low speed until moistened (about 30 seconds).

BEAT at medium speed for 2 minutes.

POUR batter in pan(s) and bake immediately.

STEP 3

BAKE

BAKE 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 - 23-28 MIN

PAN SIZE - 13 X 9 INCH, BAKE TIME - 23-28 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 2 TABLESPOONS OF FLOUR INTO CAKE MIX. ADD 1/3 CUP OIL, 1 CUP WATER AND 3 LARGE EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 23-28 MIN; 13 X 9-INCH PAN BAKED 21-25 MIN; 24 CUPCAKES 16-20 MIN. 

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

CLASSIC YELLOW CAKE MIX - YOU WILL NEED: 1 CUP WATER, 3 LARGE EGGS, 1/3 CUP VEGETABLE OIL, 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, OIL AND EGGS IN A LARGE BOWL AT LOW SPEED UNTIL MOISTENED (ABOUT 30 SECONDS). BEAT AT MEDIUM SPEED FOR 2 MINUTES. POUR BATTER IN PAN(S) AND BAKE IMMEDIATELY. STEP 3. BAKE - BAKE 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. 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 2 TABLESPOONS OF FLOUR INTO CAKE MIX. ADD 1/3 CUP OIL, 1 CUP WATER AND 3 LARGE EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 23-28 MIN; 13 X 9-INCH PAN BAKED 21-25 MIN; 24 CUPCAKES 16-20 MIN. **BUNDT IS A REGISTERED TRADEMARK OF NORTHLAND ALUMINUM PRODUCTS, INC., MINNEAPOLIS, MINNESOTA. PAN SIZE TWO 8-INCH, BAKE TIME 26-31 MIN. PAN SIZE TWO 9-INCH, BAKE TIME 23-28 MIN. PAN SIZE 13 X 9 INCH, BAKE TIME 23-28 MIN. PAN SIZE BUNDT**, BAKE TIME 33-36 MIN. PAN SIZE 24 CUPCAKES, BAKE TIME 18-21 MIN

REPLACE 1 CUP OF WATER WITH:

1 cup of your favorite dairy or plant-based milk. 

REPLACE 1/3 CUP OF VEGETABLE OIL WITH:

1/3 cup Greek yogurt, refined coconut oil or applesauce.