Details
Vegetarian

Kosher

No High Fructose Corn Syrup

Vegan

Learn more about dietary restrictions

Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 330 mg sodium (14% DV); 19 g total sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Moist supreme. Delightfully moist! Carrot spice cake. Turn the box for the recipe! PillsburyBaking.com. how2recycle.info. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com.
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Warning

Contains wheat ingredients. May contain egg, milk and soybean ingredients.

Directions

You Will Need: 1 cup water. 1/2 cup oil. 3 eggs*. Baking Instructions 1. Set oven to 350 degrees F. Coat bottom of pan with non-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 a 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, the cake is done. Cool 10-15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan Size: 13 x 9-inch, Bake time(a): 30 to 34 min. Pan Size: Two 8-inch rounds, Bake time(a): 30 to 34 min. Pan Size: Two 9-inch rounds, Bake time(a): 28 to 32 min. Pan Size: Bundt pan, Bake time(a):39 to 43 min. Pan Size: 24 cupcakes (1/4 full), Bake time(a):19 to 23 min. * If desired, substitute 4 egg whites. (a) Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. Warning: Do not eat raw batter. Please cook fully before enjoying.

About the Producer

Hometown Food Company