Pillsbury Moist Supreme® Devil's Food Premium Cake Mix.
Makes 24 cupcakes.
Per 1/10 package:
1g sat fat, 4% DV.
350mg sodium, 15% DV.
Frosting not included.
See nutrition facts for prepared product information.
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed With Alkali, Wheat Starch, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Canola Oil, Propylene Glycol Esters Of Fatty Acids, Corn Starch, Salt, Distilled Monoglycerides, Cellulose, Cellulose Gum, Xanthan Gum, Sodium Stearoyl Lactylate, Natural And Artificial Flavor, Citric Acid And Bht (antioxidants), Red 40.
Contains wheat ingredients. May contain milk and soybean ingredients.
All you need:
1 cup water.
1/2 cup oil.
Eggs: use 1/4 cup of Greek yogurt or oil: use 1/2 cup unsweetened applesauce.
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).
We recommend using crisco oil.
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: 13x 9-inch - Bake time: 34 to 38 min.
Pan size: two 8-inch rounds - Bake time: 34 to 38 min.
Pan size: two 9-inch rounds - Bake time: 29 to 33 min.
Pan size: Bundt® pan - Bake time: 39 to 43 min.
Pan size: 24 cupcakes (1/2 full) - Bake time: 19 to 23 min.
If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.
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