Makes 24 cupcakes. Naturally and artificially flavored. Per 1/10 Package: 160 calories; 0.5 sat fat (3% DV); 360 mg sodium (15% DV); 19 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Pretty & pink strawberry cake. 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), Artificial Strawberry Flavor Bits (sugar, Corn Syrup, Yellow Corn Flour, Modified Corn Starch, Soybean Oil, Artificial Flavor, Colored With Red 40), Wheat Starch, Contains 2% Or Less Of: Canola Oil, Salt, Propylene Glycol Esters Of Fatty Acids, Corn Starch, Distilled Monoglycerides, Natural And Artificial Flavors (barley), Cellulose, Cellulose Gum, Dextrose, Xanthan Gum, Sodium Stearoyl Lactylate, 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. Bear 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. 13 x 9-inch Pan Size: 34 to 38 min. Tow 8-Inch Rounds Pan Size: 34 to 38 min. Two 9-Inch Rounds Pan Size: 29 to 33 min. Bundt Pan Size: 39 to 43 min. 24 Cupcakes (1/2 Full) Pan Size: 19 to 23 min. If desired, substitute 4 eggs whites or 1/2 cup egg substitute for the eggs.