Cake Mix, Signature Perfectly Moist Rainbow Confetti Cake

YOU WILL NEED: Whole Egg Recipe 

1 Cup Water 

3 Large Eggs 

1/2 Cup Vegetable Oil

YOU WILL NEED: Egg White Recipe 

1 Cup Water 

3 Large Egg Whites 

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 - 20-25 MIN.

PAN SIZE - 13 X 9-INCH, BAKE TIME - 20-25 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® Whipped Fluffy White 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 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

PREP: 45 Min BAKE: 16-19 Min

INGREDIENTS:

1 pkg (15.25 oz each) Duncan Hines® Confetti Cake Mix and water, eggs and oil as called for

1 container (14 oz each) Duncan Hines® Whipped Fluffy White Frosting

2 cups sweetened flaked coconut

24 large marshmallows

Black decorator gel

DIRECTIONS:

PREPARE cake mix according to package directions and bake into 24 cupcakes.

RESERVE 1/4 cup frosting. Frost cooled cupcakes with remaining frosting.

POUR coconut into a bowl. Roll edge of each cupcake in coconut.

CUT all marshmallows in half, placing one marshmallow half on each cupcake. Cut remaining marshmallow halves in half again and use those pieces for the ears. If needed use reserved frosting to help marshmallows stick to cupcake.

DECORATE with black decorator gel to give each llama a mouth and eyes.