Duncan Hines Cake Mix French Vanilla

You Will Need: 1 cup water; 3 large eggs; 1/2 cup vegetable oil. Do not eat raw batter. Baking Instructions: Step 1: Prep: Preheat oven to 350 degrees F. Spray bottom and sides of pan(s) with Pam Baking Spray. Use baking cups for cupcakes. Step 2: Mix: Blend cake mix, water, eggs and oil in a large bowl on low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pan(s) and bake immediately. Step 3: Bake: Bake on rack in center of oven following chart below. Cake is done when toothpick inserted in center comes out clean. Cool cake(s) in pan on wire rack 15 minutes. Remove cake(s) from pan and cool completely before frosting. Frost cooled cake(s) with Duncan Hines Creamy Vanilla Frosting. Try these ingredient swaps: replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/2 cup of vegetable oil with: 1/2 cup greek yogurt, refined coconut oil or applesauce. High altitude (over 3,500 ft): preheat oven to 350 degrees F. Stir 2 tablespoons of flour into cake mix, add 1/2 cup oil, 1 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 8-inch pans 23-28 min; 13 x 9-inch pan 21-25 min; 24 cupcakes 16-20 min. Pan Size: Two 8-inch; 24-28 min bake time. Two 9-inch; 22-28 min bake time. 13 x 9-inch; 23-28 min bake time. Bundt**; 33-36 min bake time. 24 cupcakes; 16-19 min bake time. ** Bundt is a registered trademark of Northland Aluminum Products, Inc. Minneapolis Minnesota. Creative Tip: Prepare cake layers as directed, cool completely and spread 1/2 cup seedless strawberry or raspberry jam between layers. Frost with Duncan Hines Creamy Vanilla Frosting.