Pillsbury, Gluten Free Classic Yellow Premium Cake Mix

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Pillsbury Gluten Free Classic Yellow Premium Cake MixRice Flour, Sugar, Potato Starch, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Pea Fiber, Cellulose, Tapioca Starch, contains 2% or less of: Canola Oil, Natural and Artificial Flavors, Salt, Propylene Glycol Esters of Fatty Acids, Distilled Monoglycerides, Xanthan Gum, Cellulose Gum, Sodium Stearoyl Lactylate, Soy Lecithin, Whey, Sodium Caseinate, Palm Kernel Oil, Yellow 5, Red 40, Citric Acid and BHT (Antioxidants).Pillsbury Gluten Free Classic Yellow Premium Cake Mix. New! Per 1/10 package: 180 calories. 0. 5g sat fat, 3% DV. 430mg sodium, 18% DV. 18g sugars. See nutrition facts for prepared product information. Makes 24 cupcakes. Directions All you need*:1 cup water. 1/3 cup oil. 3 eggs. Baking instructions:1. Set oven to 350 degrees F. Coat bottom of pan with gluten-free no-stick cooking spray. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil and eggs in large bowl; mix until moistened. Beat with mixer on low speed for 1 minute and then increase speed to medium 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. Pan size: 13 x 9-inch - two 8-inch rounds - two 9-inch rounds - Bundt pan - 24 cupcakes (1/2 full). Bake time: 34 to 38 min. - 34 to 38 min. - 29 to 33 min. - 39 to 43 min. - 19 to 23 min. If desired, substitute 1/2 cup gluten-free egg substitute for the eggs. *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer. Warnings Contains milk and soybean ingredients.

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