Moist supreme. Makes 24 cupcakes. Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 330 mg sodium (14% DV); 19 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com. Facebook. Instagram. Pinterest.

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Wheat Starch, Contains 2% Or Less Of: Canola Oil, Dextrose, Salt, Corn Starch, Propylene Glycol Esters Of Fatty Acids, Natural And Artificial Flavor, Distilled Monoglycerides, Cellulose Gum, Cellulose, Xathan Gum, Sodium Stearoyl Lactylate, Yellow 5, Red 40, Citric Acid And Bht (antioxidants).

All You Need: 1 cup water, 1/2 cup oil, 3 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 bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisca oil. 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. Cook cake completely before frosting. Store loosely covered. Pan Size: 13 x 9-inch; 34 to 38 min. bake time. Pan Size: two 8-inch rounds; 34 to 38 min. bake time. Pan Size: two 9-inch rounds; 29 to 33 min. bake time. Pan Size: Bundt pan; 39 to 43 min. bake time. Pan Size: 24 cupcakes (1/2 full); 19 to 23 min. Bake time.