Ingredients: ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CANDY BITS (SUGAR, VEGETABLE OIL (PALM, PALM KERNEL), CORNSTARCH, DEXTRIN, CONFECTIONER'S GLAZE, RED 40 LAKE, BLUE 1 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, CARNAUBA WAX), LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: CANOLA OIL, DEXTROSE, SALT, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, CELLULOSE, CORN STARCH, MONO- AND DIGLYCERIDES, XANTHAN GUM, CELLULOSE GUM, SOY LECITHIN, MALTODEXTRIN, GUM ARABIC, SODIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVOR, CITRIC ACID AND BHT (ANTIOXIDANTS). Contains: Soybeans, Wheat, Eggs, Milk

Ingredients: ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CANDY BITS (SUGAR, VEGETABLE OIL (PALM, PALM KERNEL), CORNSTARCH, DEXTRIN, CONFECTIONER'S GLAZE, RED 40 LAKE, BLUE 1 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, CARNAUBA WAX), LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: CANOLA OIL, DEXTROSE, SALT, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, CELLULOSE, CORN STARCH, MONO- AND DIGLYCERIDES, XANTHAN GUM, CELLULOSE GUM, SOY LECITHIN, MALTODEXTRIN, GUM ARABIC, SODIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVOR, CITRIC ACID AND BHT (ANTIOXIDANTS). Contains: Soybeans, Wheat, Eggs, Milk

All you need: whole egg recipe: 1 cup water; 1/2 cup oil; 3 whole eggs (if desired, substitute 1/2 cup egg substitute for the eggs) or egg white recipe: 1-1/4 cups water; 1/2 cup oil; 4 egg whites. substitutions: eggs: use 1/4 cup of greek yogurt or oil: use 1/2 cup unsweetened applesauce. baking instructions: 1. set oven to 350 degrees f. coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. for bundt cake, coat entire pan. for cupcakes, use paper baking cups. 2. beat cake mix, water, oil and eggs in bowl with mixer on medium speed for 2 minutes. pour batter into pan(s). 3. bake at 350 degrees f. follow the bake times below. when toothpick inserted in the center comes out clean, cake is done. cool 10 to 15 minutes before removing from pan. cool cake completely before frosting. store loosely covered. pan size: 13 x 9-inch; bake time: 34 to 38 min. pan size: two 8-inch rounds; bake time: 34 to 38 min. pan size: two 9-inch rounds; bake time: 29 to 33 min. pan size: bundt pan; bake time: 39 to 43 min. pan size: 24 cupcakes (1/2 full); bake time: 19 to 23 min. directions developed using conventional ovens. ovens vary; baking time may need to be adjusted. warning: do not eat raw batter. please cook fully before enjoying.

All you need: whole egg recipe: 1 cup water; 1/2 cup oil; 3 whole eggs (if desired, substitute 1/2 cup egg substitute for the eggs) or egg white recipe: 1-1/4 cups water; 1/2 cup oil; 4 egg whites. substitutions: eggs: use 1/4 cup of greek yogurt or oil: use 1/2 cup unsweetened applesauce. baking instructions: 1. set oven to 350 degrees f. coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. for bundt cake, coat entire pan. for cupcakes, use paper baking cups. 2. beat cake mix, water, oil and eggs in bowl with mixer on medium speed for 2 minutes. pour batter into pan(s). 3. bake at 350 degrees f. follow the bake times below. when toothpick inserted in the center comes out clean, cake is done. cool 10 to 15 minutes before removing from pan. cool cake completely before frosting. store loosely covered. pan size: 13 x 9-inch; bake time: 34 to 38 min. pan size: two 8-inch rounds; bake time: 34 to 38 min. pan size: two 9-inch rounds; bake time: 29 to 33 min. pan size: bundt pan; bake time: 39 to 43 min. pan size: 24 cupcakes (1/2 full); bake time: 19 to 23 min. directions developed using conventional ovens. ovens vary; baking time may need to be adjusted. warning: do not eat raw batter. please cook fully before enjoying.