Rice Flour, Sugar, Potato Starch, 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, Carnuba Wax, Yellow 6 Lake, Red 3), Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Pea Fiber, Contains 2% Or Less Of: Cellulose, Tapioca Starch, Canola Oil, Salt, Propylene Glycol Esters Of Fatty Acids, Corn Starch, Mono- And Diglycerides, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Canola Lecithin, Sodium Stearoyl Lactylate, Citric Acid And Bht (antioxidants).

All You Need (Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer): 1 cup Water; 1/3 cup Oil; 3 Eggs. If desired substitute 1/2 cup gluten-free egg substitute for the 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; 34 to 38 min bake time. Pan Size: Two 8-inch rounds; 34 to 38 min bake time. Pan Size: Two 9-inch rounds; 29 to 33 min bake time. Pan Size: Bundt pan; 39 to 43 min bake time. Pan Size: 24 Cupcakes (1/2 Full); 19 to 23 min bake time. Warning: Do not eat raw batter. Please cook fully before enjoying.