Pillsbury Funfetti Cake Mix with Candy Bits, 15.25 Oz Box

Details

Easily prepare a delicious dessert with Pillsbury Funfetti Cake Mix with Candy Bits. This Pillsbury Funfetti cake mix delivers the classic taste of white cake with birthday flavor and a moist texture, fun candy bits and easy-to-follow instructions. Pillsbury Funfetti cake mix contains all the dry ingredients you need to create delicious desserts at home in just three steps. Simply add water, vegetable oil and eggs to the dry baking mix, and stir to combine. After mixing the ingredients, bake your cake according to the time given on the box. This boxed cake mix makes enough batter for a 13 by 9 inch cake, two 8 inch round cakes or a standard Bundt cake. It can also be used as a cupcake mix to make up to 24 cupcakes. Decorate the cooled Funfetti cake with Pillsbury frosting or make your own cake creations like cake pops or a trifle for an extra special treat. Pillsbury Funfetti Cake Mix with Candy Bits is great for birthday cake celebrations, an after dinner surprise or a special unicorn cake. The dessert mix comes in a 15.25 oz box that is easy to store in the pantry for a ready to prepare cake. Pillsbury Funfetti cakes will take your next party or get-together to the next level. The Pillsbury Baking website has delicious and easy recipes, fun ideas and simple baking tips to help you and your family create tasty memories together.

Ingredients

ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CANDY BITS (SUGAR, CORN STARCH, VEGETABLE OIL [PALM AND PALM KERNEL], SOY LECITHIN, DEXTRIN, CONFECTIONER'S GLAZE, RED 40 LAKE, YELLOW 5 LAKE, NATURAL AND ARTIFICIAL FLAVOR, BLUE 1 LAKE, CARNAUBA WAX, YELLOW 6 LAKE), LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF CANOLA OIL, DEXTROSE, SALT, CELLULOSE, CORN STARCH, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, MONOGLYCERIDES, XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVOR, CELLULOSE GUM, SODIUM STEAROYL LACTYLATE, SOY LECITHIN, WHEY, SODIUM CASEINATE, PALM KERNEL OIL, BHT AND CITRIC ACID (ANTIOXIDANTS)

Directions

All You Need: Whole egg recipe: 1 cup water, 1/2 cup oil 3 whole eggs (If desired, substitute 1/2 cup egg substitute for the eggs) or egg white recipe 1-1/4 cups water, 1/2 cup oil, 4 egg whites. Substitutions: Eggs: Use 1/4 cup of Greek yogurt or Oil: Use 1/2 cup unsweetened applesauce. 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 cups. 2. Beat cake mix, water, oil and eggs in 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, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan Size: 13x9-inch: 34 to 38 min bake time. Two 8-inch rounds: 34 to 38 min bake time. Two 9-inch rounds: 29 to 33 min bake time. Bundt pan: 39 to 43 min bake time. 24 cupcakes (1/2 full): 19 to 23 min bake time.