DUNCAN HINES SIGNATURE RAINBOW CONFETTI CAKE MIX, 12.25 OZ

Enriched Bleached Wheat Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Sprinkles (sugar, Yellow Corn Flour, Modified Corn Starch, Canola Oil, Yellow 5 Lake, Red 40 Lake, Wheat Flour, Yellow 6 Lake, Blue 2 Lake, Blue 1 Lake), Leavening (sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Wheat Starch, Contains Less Than 2% Of: Canola Oil, Modified Corn Starch, Dextrose, Salt, Propylene Glycol Mono- And Diesters, Mono- And Diglycerides, Fractionated Palm Oil, Soy Lecithin, Sodium Stearoyl Lactylate, Guar Gum, Xanthan Gum, Natural Flavor, Ascorbic Acid

You Will Need: Whole Egg Recipe. 1 Cup water. 3 Large eggs. 1/2 Cup vegetable oil. Egg White Recipe: 1 Cup water, 3 Large egg whites, 1/3 Cup vegetable oil. Do not eat raw batter. Baking Instructions: Preheat oven to 350 degrees F. Spray pan(s) with PAM Baking Spray. Use baking cups for cupcakes. Blend cake mix, water, eggs and oil in bowl at low speed for about 30 seconds. Beat at medium speed for 2 minutes. Pour batter in pan(s) and bake immediately. Bake on rack in center of oven following chart below. Cake is done when toothpick inserted in center comes out clean. Cool cake(s) on wire rack for 15 minutes. Remove from pan. Frost when cake(s) are cooled completely with Duncan Hines Whipped Fluffy White Frosting. Pan Size: Two 8 inch - Bake Time: 24-28 min. Pan Size: Two 9 inch - Bake Time 20-25 min. Pan Size: 13x9 inch - Bake Time: 20-25 min. Pan Size: Bundt - Bake Time: 33-36 min. Pan Size: 24 Cupcakes - Bake Time: 16-19 min. Try These Ingredient Swaps: Replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/2 cup of vegetable oil with: 1/2 cup Greek yogurt, refined coconut oil or applesauce. High Altitude (Over 3,500 ft.): Preheat oven to 350 degrees F. Stir 2 tbs. of flour into cake mix, add 1/2 cup of oil, 1 cup water and 3 large eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 8 inch pans 23-28 min; 13 x9 inch pan baked 21-25 min; 24 cupcakes 16-20 min. Two 8 inch pans 23-28 min; 13x9 inch pan 21-25 min; 24 cupcakes 16-20 min.