Artificially flavored. Makes 24 cupcakes. Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 370 mg sodium (15% DV); 19 g sugars. See nutrition facts for prepared product information. Frosting not included. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com. Facebook. Instagram. Pinterest. Made with 35% recycled fiber.

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

All You Need: 1/3 cup butter or margarine; 1 cup water; 3 eggs. 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, butter 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.13x9-inch Pan Size: Bake 34 to 38 min. Two 8-inch Rounds: Bake 34 to 38 min. Two 9-inch Rounds: Bake 29 to 33 min. Bundt Pan: Bake 39 to 43 min. 24 Cupcakes (1/2 Full): Bake 19 to 23 min. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.