Description
Details
If you love the taste of cinnamon sugar, you’re sure to like Betty Crocker Cinnamon Toast Crunch Cake Mix. Great for making cakes and cupcakes, this versatile cake mix is an easy way to elevate your next dessert. You will need water, vegetable oil and eggs. This cinnamon cake mix is made with Cinnadust for that familiar and seriously tasty flavor your family loves. Serve this cinnamon-flavored cake plain for brunch or frost cupcakes with Betty Crocker Cinnamon Toast Crunch Cinnadust Frosting for your child’s next birthday party. There are so many ways to enjoy Betty Crocker Cinnamon Toast Crunch Cake Mix. Follow the directions on the packaging for best results. And check out Betty Crocker for even more fun recipe ideas. We know it’s tempting, but please do not eat this batter raw.
• CAKE MIX: You don’t always need a bowl to crunch into your favorite Cinnadust-blasted cereal; Cinnamon Toast Crunch™ Cake Mix is packed with epic Cinnadust™ flavor that the whole family will love
• EASY BAKING: From the box to the oven in minutes; Simply add water, oil, eggs, mix and bake and delicious cake is only a few steps away
• FAMILY FAVORITE: Perfect for parties or to use at a moment’s notice; The epic Cinnadust™ flavor is sure to be a hit with the entire family
• HOMEMADE TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker
• CONTAINS: 16 oz
• BOX TOPS FOR EDUCATION: Proud to support schools and teachers as an official participating product
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Vegetable Oil (palm, Palm Kernel), Contains 2% Or Less Of: Modified Corn Starch, Cinnamon, Corn Starch, Propylene Glycol Mono And Diesters, Salt, Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Soy Lecithin
Directions
You Will Need: 1 cup Water; 1/2 cup Vegetable oil; 3 Eggs. 1. Heat: Heat oven to 350 degree F for aluminum or glass pan or 325 degrees F for nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans. 2. Stir: Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. Bake: Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 inch x 9 inch; Bake Time (in minutes): 28-33. Pan Size: Two 8 inch Rounds; Bake Time (in minutes): 28-33. Pan Size: Two 9 inch Rounds; Bake Time (in minutes): 24-29. Pan Size: Bundt; Bake Time (in minutes): 38-43. Pan Size: Cupcakes (makes 24); Bake Time: 12-17. Heat oven 375 degrees F for aluminum pan or 350 degrees F for nonstick pan. Spoon batter into cups (about 3 tbsp each). High altitude (3500-6500 ft): For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Bake 8 inch rounds 30-35 min. Make 30 cupcakes. Do not eat raw cake batter.
Warnings
Contains wheat and soy ingredients.