Perfect for an anytime dessert, birthday celebration and more, Betty Crocker Gluten Free Yellow Cake Mix is the easy baking solution to all your sweet treat needs. This yellow cake mix is not only gluten free, but it's also ready to bake in minutes! Top with frosting for a classic take, or try something new with one of Betty Crocker's many dessert recipes. Plus, it can also be used as cupcake mix!

• A super moist yellow cake

• Just add a few simple ingredients

• Versatile cake mix

• Can be used as cupcake mix too

• Delicious yellow cake mix for all occasions

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Sugar, Rice Flour, Potato Starch, Canola Oil, Corn Starch, Leavening (baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Salt, Xanthan Gum.

You Will Need: 3/4 cup water; 1/3 cup butter, melted; 2 tablespoons gluten-free vanilla; 2 eggs. Betty's Tip: To prepare with vegetable oil, stir 1/3 cup gluten-free flour into dry cake mix. Make batter using 3/4 cup water, 1/3 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs. Instructions: 1. Heat oven to 350 degrees F for aluminum or glass pan or heat 325 degrees F for nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). 2. Beat Cake Mix, water, melted butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. Pan Size: 8-inch square; 34 to 39 minutes bake time. Pan Size: 9-inch square; 31 to 36 minutes bake time. Pan Size: 8-inch or 9-inch round; 39 to 44 minutes bake time. Pan Size: 12 cupcakes 16 to 21 minutes bake time. High Altitude (3500-6500 ft): Mix on low speed 30 seconds, then on medium speed 1 minute. Makes 18 cupcakes. Do not eat raw cake batter.