Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of Canola Oil, Salt, Corn Starch, Propylene Glycol Esters of Fatty Acids, Monoglycerides, Natural and Artificial Flavors (Barley), Cellulose, Cellulose Gum, Dextrose, Sodium Stearoyl Lactylate, Xanthan Gum, Red 40, Citric Acid and BHT (Antioxidants). Contains: Contains wheat ingredients. May Contain: egg, milk, and soybean ingredients.

Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of Canola Oil, Salt, Corn Starch, Propylene Glycol Esters of Fatty Acids, Monoglycerides, Natural and Artificial Flavors (Barley), Cellulose, Cellulose Gum, Dextrose, Sodium Stearoyl Lactylate, Xanthan Gum, Red 40, Citric Acid and BHT (Antioxidants). Contains: Contains wheat ingredients. May Contain: egg, milk, and soybean ingredients.

Directions: all you need 1 cup water. 1/2 cup oil. 3 egg (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). baking instructions: 350 degrees (1) set oven 350 degrees f. cost bottom of pan with no-stick cooking spray or shortening and a flour dusting. for bundt cake, coat entire pans . for cupcakes use paper baking liners. (2) combine cake mix, water, oil and eggs in large bowl; mix until moistened, beat with a 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. 24 cupcakes (1/2 full). bake time: 19 to 23 min. pretty & pink strawberry cake: prep: 25 min. bake: 34-38 min. 1 package pillsbury traditional strawberry flavored cake mix additional ingredients to prepare cake mix package instructions 1 teaspoon finely grated lemon peel (optional) 1/2 cup seedless strawberry jam 1 container pillsbury creamy supreme white frosting fresh sliced strawberries and fresh lemon, for garnish (optional). prepare cake batter according to package baking instructions; blend lemon peel into batter. bake in 2 (8-inch) round baking pans according to baking instructions. cool completely. level cake layers with serrated knife. place 1 cake layer on cake plate. spread jam on top of cake. top with remaining cake layer. frost top and sides of cake. garnish with strawberries and lemon. makes about 18-20 servings.

Directions: all you need 1 cup water. 1/2 cup oil. 3 egg (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). baking instructions: 350 degrees (1) set oven 350 degrees f. cost bottom of pan with no-stick cooking spray or shortening and a flour dusting. for bundt cake, coat entire pans . for cupcakes use paper baking liners. (2) combine cake mix, water, oil and eggs in large bowl; mix until moistened, beat with a 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. 24 cupcakes (1/2 full). bake time: 19 to 23 min. pretty & pink strawberry cake: prep: 25 min. bake: 34-38 min. 1 package pillsbury traditional strawberry flavored cake mix additional ingredients to prepare cake mix package instructions 1 teaspoon finely grated lemon peel (optional) 1/2 cup seedless strawberry jam 1 container pillsbury creamy supreme white frosting fresh sliced strawberries and fresh lemon, for garnish (optional). prepare cake batter according to package baking instructions; blend lemon peel into batter. bake in 2 (8-inch) round baking pans according to baking instructions. cool completely. level cake layers with serrated knife. place 1 cake layer on cake plate. spread jam on top of cake. top with remaining cake layer. frost top and sides of cake. garnish with strawberries and lemon. makes about 18-20 servings.