Easily prepare a delicious dessert with Pillsbury Funfetti Vanilla Cake Mix with OREO Cookie Pieces. This Pillsbury Funfetti cake mix delivers the classic taste of vanilla cake with a moist texture and easy-to-follow instructions, plus the delicious addition of OREO Cookie Pieces. The Funfetti Cake Mix with OREO Cookie Pieces contains all the dry ingredients you need to create delicious desserts at home in just three steps. Simply add water, oil and egg whites to the dry baking mix, and stir to combine. After mixing the ingredients, bake your cake according to the time given on the box. This boxed cake mix makes enough batter for a 13 by 9 inch cake, two 8 inch round cakes or a standard Bundt cake. It can also be used as a cupcake mix to make up to 24 cupcakes. Decorate the cooled cake with Pillsbury Funfetti Frosting with OREO Cookie Pieces or make your own OREO cake creations like cake pops or a trifle for an extra special treat. Pillsbury Funfetti Vanilla Cake Mix with OREO Cookie Pieces is great for celebrations, an after dinner surprise or special occasions, big and small. The cake mix comes in a 15.25 oz box that is easy to store in the pantry for a ready to prepare cake. Pillsbury Funfetti cakes will take your next party or get-together to the next level. The Pillsbury Baking website has delicious and easy recipes, fun ideas and simple baking tips to help you and your family create tasty memories together.

• One 15.25 oz box of Pillsbury Funfetti Vanilla Cake Mix with OREO Cookie Pieces

• Dessert mix makes one 13 by 9 inch sheet cake, or 24 cupcakes when used as a cupcake mix

• This Pillsbury cake mix is perfect for any celebration, big or small

• Moist Funfetti Vanilla Cake Mix with OREO Cookie Pieces

• Just add water, egg whites and oil to the baking mix for a ready-to-bake birthday cake batter

• Boxed cake mix allows you to have a delicious dessert in three easy steps

• The Pillsbury Baking website helps you and your family create tasty memories together

• Making Family Traditions Easy for Over 100 Years

Bleached Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin , Folic Acid), Sugar, Oreo Cookie Pieces (unbleached Enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Sugar, Palm And/or Canola Oil, Cocoa Processed With Alkali , Invert Sugar, Leavening [baking Soda And/or Calcium Phosphate], Soy Lecithin, Salt, Chocolate, Natural Flavor), Leavening (baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), 2% Or Less Of Canola Oil, Dextrose, Salt, Propylene Glycol Esters Of Fatty Acids, Corn Starch, Mono-and Diglycerides, Cellulose, Xanthan Gum, Natural And Artificial Flavor, Cellulose Gum, Sodium Stearoyl Lactylate, Citric Acid And Bht (antioxidants)

All You Need: 1/2 Cup Oil, 1 Cup Water, 4 Egg Whites. Baking Instructions: 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. Beat cake mix, water, oil and eggs in bowl with mixer on medium speed 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. 13 x 9-inch 25 to 28 min.; Two 8-inch rounds 25 to 28 min.; Two 9-inch rounds 25 to 26 min.; Bundt pan 34 to 38 min.; 24 Cupcakes (1/2 Full) 16 to 20 min. If desired, substitute 2 cup egg substitute for the eggs.