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: Wheat, Eggs, Milk, Soybeans

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: Wheat, Eggs, Milk, Soybeans

All you need: 1 cup water. 1/2 cup oil. 3 eggs (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). 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 large bowl; mix until moistened. beat 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: 13x9-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. warning: do not eat raw batter. please cook fully before enjoying.

All you need: 1 cup water. 1/2 cup oil. 3 eggs (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). 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 large bowl; mix until moistened. beat 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: 13x9-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. warning: do not eat raw batter. please cook fully before enjoying.