Transform everyday moments into fun-filled celebrations with Pillsbury cake mix. With each bite, you'll experience the beloved flavor that keeps you coming back for more. Pillsbury Moist Supreme Red Velvet Cake Mix lets you easily prepare a delightful dessert in just three steps. Simply add water, eggs and vegetable oil to the dry mix, then pop it in the oven to make one 13" x 9" sheet cake or 24 cupcakes. Our box cake mix is ideal for birthdays, holidays, family gatherings and any celebration, big or small. Try using our versatile cake mix to make cake pops, cookies, bundt cakes and other delicious desserts that everyone will enjoy. Use Pillsbury Creamy Supreme Frosting, sprinkles, candy and more to decorate your cake for any occasion. Keep your pantry stocked with our 15.25-ounce box of red velvet cake mix so you can bake up some fun anytime! From birthdays to holidays to just because, cake makes everything better. Create sweet memories with Pillsbury Moist Supreme Red Velvet Cake Mix.

• One 15.25 oz box of Pillsbury Moist Supreme Red Velvet Cake Mix

• Easily prepare a delightful dessert in three steps with our boxed cake mix

• Enjoy a moist red velvet cake with the familiar classic flavor you know and trust

• Our dessert mix makes one 13" x 9" sheet cake or 24 cupcakes when used as a cupcake mix

• Just add water, eggs and vegetable oil to the dry mix for a ready-to-bake cake batter

• Our box cake mix is ideal for birthdays, holidays, family gatherings and any celebration, big or small

• Try using Pillsbury cake mix to make cupcakes, cake pops, cookies, bundt cakes and other delicious desserts

• Use our Pillsbury Creamy Supreme frosting, sprinkles, candy and more to decorate your cake

Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Cocoa Processed with Alkali, Contains 2% or Less of: Canola Oil, Corn Starch, Propylene Glycol Esters of Fatty Acids, Mono-and Diglycerides, Cellulose, Xanthan Gum, Carob Powder, Salt, Cellulose Gum, Red 40, Sodium Stearoyl Lactylate, Natural and Artificial Flavor, Citric Acid and BHT (Antioxidants).

All You Need: 1 cup water; 1/2 cup oil; 3 eggs (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). Substitutions: Eggs: Use 1/4 cup of Greek yogurt or Oil: Use 1/2 cup unsweetened applesauce. Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Beat cake mix, water, oil and eggs (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs) in bowl with mixer on medium speed 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; 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: Tow 9-inch rounds; 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.