Certifications
Product Instructions
Baking Instructions
YOU WILL NEED:
3/4 Cup Water
3 Large Eggs
1/3 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: 22-27 MIN
PAN SIZE: 13 X 9-INCH, BAKE TIME: 22-27 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® Creamy Cream Cheese Frosting
TRY THESE INGREDIENT SWAPS: REPLACE 3/4 CUP OF WATER WITH: 3/4 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.
HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. STIR 2 TABLESPOONS OF FLOUR INTO CAKE MIX, ADD 1/3 CUP OIL, 2/3 CUP WATER, AND 3 EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 9-INCH PANS 21 TO 25 MIN; 13 X 9-INCH PAN 22-27 MIN; 24 CUPCAKES 16-20 MIN. NOT RECOMMENDED FOR 8-INCH PANS.
**BUNDT IS A REGISTERED TRADEMARK OF NORTHLAND ALUMINUM PRODUCTS, INC., MINNEAPOLIS, MINNESOTA
Creative Tip
Stir 1 cup freshly shredded carrot, 1/2 cup raisins, 1/2 cup chopped walnuts and 1 can (8 oz) drained crushed pineapple into cake batter before baking.