All You Need: 1 stick (1/2 cup) of butter (For best results, butter should be completely softened or slightly melted. To soften butter directly from the refrigerator, heat in microwave unwrapped for 10 to 15 seconds); 1 cup milk; 3 eggs. Baking Instructions: Set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or butter and a flour dusting. (For Bundt cake, coat entire pan. For cupcakes, use paper baking cups.) We recommend using Crisco No-Stick Cooking Spray. Combine cake mix and butter in bowl with mixer on medium speed until blended. Add milk and eggs, mix to combine on low speed. Beat on medium speed for 1 minutes, scraping bowl as needed. Increase speed to medium-high for 2 minutes. Pour batter into pan (s). 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: 38 to 46 min. bake time. Two 8-Inch Rounds: 38 to 46 min. bake time. Two 9-Inch Rounds: 29 to 33 min. bake time. Bundt Pan: 39 to 43 min. bake time. 24 Cupcakes (1/2 full): 19 to 23 min. bake time. If desired, substitute 1/2 cup egg whites for the eggs. Tips & Tricks: Customize your cake by adding 1/2 teaspoon lemon, orange or almond extract to the cake batter prior to baking. Frost cooled cake with prepared Pillsbury Purely Simple Frosting Mix. Decorate with sliced almonds, toasted coconut flakes or fresh raspberries. Layer cake cubes, whipped cream and your favorite fresh fruits in a decorative bowl to create a simple trifle dessert.
Contains wheat ingredients. May contain milk and soybean ingredients.
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