Cake Mix, Perfectly Moist Classic Yellow Cake

YOU WILL NEED:

1 Cup Water

3 Large Eggs

1/2 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.

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 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® Creamy Chocolate Frosting.

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