Naturally and artificially flavored. Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 370 mg sodium (16% DV); 19 g total sugars. See nutrition facts for prepared information. Contains a bioengineered food ingredient. Makes 24 cupcakes. Frosting not included. PillsburyBaking.com. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at www.PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com. Made with 35% recycled fiber.

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

All You Need: 1 cup water; 1/2 cup oil; 3 eggs (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). Substitutions: eggs: use 1/4 cup of Greek yogurt or oil: use 1/2 cup of unsweetened apple sauce. 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 liners; 2. combine cake mix, water, oil and eggs in large bowl; mix until moistened. Beat with a mixer on medium speed for 2 minutes. Pour batter into pan(s); 3. bake at 350 degrees F. Follow the bake times. 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. Pan Size, Bake Time: 13 x 9-inch, 34 to 38 min.; two 8-inch rounds, 34 to 38 mins; two 9-inch rounds, 29 to 33 min.; Bundt pan, 39 to 43 min.; 24 cupcakes (1/2 full), 19 to 23 min.