
Gluten Free Yellow Cake
If it looks like yellow cake, smells like delicious yellow cake and tastes like yellow cake, who even needs the gluten?

Start with: 3 Eggs, 1 1/4 Cups Milk, 1 Stick (1/2 Cup) Butter, Melted*
- // HEAT oven to 350˚F. Line or lightly grease the bottom only of 2, 8-inch round cake pans. For cupcakes, line muffin pan with paper baking cups.
- // WHISK together eggs, milk and butter in medium bowl until frothy. Add cake mix and stir until combined.
- // POUR half of batter into each prepared cake pan. For cupcakes, fill muffin tins 2/3 full.
- // BAKE as directed below or until a toothpick inserted in the center comes out clean. Let cake or cupcakes cool completely before frosting.
*Real butter works best. If using margarine, use one that contains more than 65% oil.
High Altitude (over 5,000 feet): Prepare as directed, adding 3 Tbsp Krusteaz Gluten Free All Purpose Flour and an additional 2 Tbsp milk.
PAN TYPE | BAKE TIME |
---|---|
2, 8-inch round cake pans | 27-31 minutes |
12-16 standard cupcakes | 23-27 minutes |
1, 13x9-inch pan | 27-31 minutes |
Nutrition Facts
Serving Size: 1/12 package (43g)
Servings Per Container: about 12
Amount Per Serving | ||
---|---|---|
Calories | 170 | |
Total Fat | 1g | 1% |
Saturated Fat | 0g | 0% |
Cholesterol | 0mg | 0% |
Sodium | 270mg | 12% |
Total Carbohydrate | 37g | 13% |
Dietary Fiber | 1g | 4% |
Total Sugars | 20g | |
Includes 20g Added Sugars | 40% | |
Protein | 2g | |
Vitamin D | 0mcg | 0% |
Calcium | 20mg | 0% |
Iron | 0.5mg | 2% |
Potassium | 50mg | 0% |
INGREDIENTS:
Sugar, whole grain sorghum flour, rice flour, food starch-modified, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), soybean oil, salt, natural flavor, xanthan gum.
CONTAINS: Soy.
Refer to the package for the most current ingredient information.
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