Easily prepare a delicious dessert with Pillsbury Funfetti Chocolate Cake Mix with OREO Cookie Pieces. This Pillsbury Funfetti OREO cake mix delivers the classic taste of chocolate cake with a moist texture, bits of OREO Cookie Pieces and easy-to-follow instructions. Funfetti OREO cake mix contains all the dry ingredients you need to create delicious desserts at home in just three steps. Simply add water, vegetable oil and eggs 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 chocolate dessert with Pillsbury Funfetti Frosting with OREO Cookie Pieces or make your own cake creations like cake pops or a trifle for an extra special treat. Pillsbury Funfetti Chocolate Cake Mix with OREO Cookie Pieces is great for birthday cake celebrations, an after dinner surprise or special occasions, big and small. The dessert 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 Chocolate Cake Mix with OREO Cookie Pieces

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

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

• Moist Funfetti OREO chocolate cake with a classic flavor that everyone will love

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

Enriched Bleached Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Oreo Cookie Pieces (unbleached Enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine 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), Cocoa Processed With Alkali, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), 2% Or Less Of Canola Oil, Corn Starch, Salt, Mono-and Diglycerides, Natural And Artificial Flavors, Cellulose, Cellulose Gum, Xanthan Gum, Sodium Stearoyl Lactylate, Citric Acid And Bht (antioxidants)

All You Need: 1/2 cup oil, 1 cup water, 3 whole eggs (if desired, substitute 1/2 cup egg substitute for the eggs). 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 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. Warning: Do not eat raw batter. Please cook fully before enjoying. Pan Size: 13 x 9-inch; 25 to 28 min. bake time. Two 8-inch rounds; 25 to 28 min. bake time. Two 9-inch rounds; 25 to 26 min. bake time. Bundt pan; 34 to 38 min. bake time. 24 Cupcakes (1/2 Full); 16 to 20 min. bake time.