Description

• Moist Supreme®
• Makes 24 Cupcakes 
• Not A Low Calorie Food 
• Kosher Dairy
• Frosting Not Included

Per 1/10 Package

• 140 Calories 
• 0.5 g Sat Fat - 3% DV
• 320 mg Sodium - 14% DV
• 0 g Total Sugars 

Expiration Date

UPC

Ingredients

Enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), maltitol, leavening (baking soda, calcium phosphate, sodium aluminum phosphate), contains 2% or less of: canola oil, propylene glycol esters of fatty acids, salt, cellulose, mono-and diglycerides, xanthan gum, cellulose gum, natural and artificial flavor, sodium stearoyl lactylate, acesulfame potassium (non nutritive sweetener), sucralose (non nutritive sweetener), yellow 5, red 40, citric acid and bht (antioxidants).

Contains milk and wheat ingredients.

May contain egg and soybean ingredients.

Contains a bioengineered food ingredient.

Excess consumption may cause a laxative effect (due to maltitol).

Suggested Use

All you need: 

• 1 cup water
• 1/3 cup oil 
• 3 eggs* 

Baking Instructions

1. Set oven to 325°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. Combine cake mix, water, oil, and eggs in a large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan(s).
3. Bake at 325°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.

*If desired, substitute 1 egg white or 1/4 cup egg substitute for each egg. 

†Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.

Warnings

Do not eat raw batter. Please cook fully before enjoying.