Not a low calorie food. Sweetened with Splenda. Makes 24 cupcakes. Per 1/12 Package: 110 calories; 0.5 g sat fat (3% DV); 260 mg sodium (11% DV); 0 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466. Visit us at www.Pillsburybaking.com. Try our other products! Made with 35% recycled fiber.

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Cocoa Processed With Alkali, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Canola Oil, Propylene Glycol Esters Of Fatty Acids, Salt, Monoglycerides, Xanthan Gum, Cellulose, Natural And Artificial Flavor, Cellulose Gum, Sodium Stearoyl Lactylate, Acesulfame Potassium (non Nutritive Sweetener), Sucralose (non Nutritive Sweetener), Red 40, Citric Acid And Bht (antioxidants).

All You Need: 1-1/4 cup water; 31/2 cup oil; 1 egg (If desired, substitute 1 egg white or 1/4 cup egg substitutes for the egg). Baking Instructions: (1) Set oven to 325 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For Bundle 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 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, Bake Time (directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted): 34 to 38 min. Pan Size: Two 8-inch rounds, Bake Time (directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted): 34 to 38 min. Pan Size: Two 9-inch round, Bake Time (directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted): 29 to 33 min. Pan Size: Bundt pan, Bake Time (directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted): 39 to 43 min. Pan Size: 24 cupcakes (1/2 full), Bake time (directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted): 19 to 23 min. Warning: Do not eat raw batter. Please cook fully before enjoying.