Certified Gluten-Free by GFCO. Wheat-Free. Non-Dairy.

No artificial additives. No hydrogenated oils or trans fats.

Non GMO Project verified. nongmoproject.org.

Exceptional taste. Pamela's Products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a gluten-free certified facility.

Evaporated Cane Sugar, White Rice Flour, Tapioca Starch, Potato Starch, Inulin, Grainless & Aluminum-free Baking Powder (sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Rice Bran, Xanthan Gum.

Original Recipe: 1 bag Pamela's Classic Vanilla Cake Mix. 1/2 cup oil; 3 eggs, large. 2/3 cup water. Instructions: Preheat oven to 325 degrees whisk eggs, oil, and water, until well incorporated. Add dry mix and beat by hand or on medium/low for 2 minutes. Batter thickens slightly and becomes lighter in color. Pour batter into lightly greased baking pan. If desired, dust pans with rice flour to keep from sticking. Use pans and bake times listed on the side panel. Mix it Up: Kick it up a notch by adding 1/4 tsp. almond flavoring For lighter, fluffier texture, use 4 large eggs. When cool, frost with frosting of your choice, whipped cream, powdered sugar, cover with berries, or use nothing at all. Keep unfrosted cake in plastic wrap to keep moist. Pan & Bake Time: Cake is baked when it springs back with a light touch or toothpick comes out almost clean. Do not over-bake, as it will cause dryness. Two 8 inch Round Pans: 24 to 30 min. (approx. 1-1/2 inch tall layers). Two 9 inch Round Pans: 18 to 24 min. (approx 1 inch tall layers). Cupcakes: Makes 14 to 18 cupcakes (fill 2/3 full)-18 to 22 minutes (regular size). One 9 inch Square: 30 to 35 min. (approx. 2 inch tall layer). One 9 inch x 13 inch Pan: 28 to 38 min. (approx. 1-1/4 inch high sheet cake).