Cake Mix, Perfectly Moist Classic White Cake

YOU WILL NEED: 1 Cup Water, 3 Large Egg Whites, 1/2 Cup Vegetable Oil

DO NOT EAT RAW BATTER

See side of box for ingredient swaps

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, egg whites 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 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 15 minutes. Remove cake(s) from pan and cool completely before frosting.

FROST cooled cake(s) with Duncan Hines® Whipped Fluffy White Frosting.

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. ADD 2 TABLESPOONS OF FLOUR INTO CAKE MIX. ADD 1 CUP WATER, 1/2 CUP OIL, AND 3 LARGE EGG WHITES. 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

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.