- Prep: Preheat oven to 350°F. Grease and flour pan.
- Mix: Empty contents of small pouch into a small bowl. Stir 1/3 cup water and 1 tablespoon oil or melted butter into dry mix. Stir until mix thickens. Set aside. Empty dry mix into large bowl. Stir eggs, 1 cup water and oil into dry mix until moistened (about 50 strokes). Pour batter into prepared pan. Spoon caramel filling mix randomly onto surface of batter. (for bundt cake swirl filling pouch into cake batter). Swirl the mix into the surface of the cake using a knife or spatula.
- Bake: Bake in center of oven at 350°F until cake is firm in center. Follow cooking times provided. Cool 10-15 minutes.
TIP: High Altitude (over 3,500 FT): Stir 2 tablespoons of flour into mix and follow basic directions above.
Servings per Container: 12
|Amount Per Serving||Mix||%DV||Baked||%DV||Calories:||200||280||Calories from Fat||40||110|
|Total Fat:||4.5g||7%||12g||18%||Saturated Fat||1.5g||8%||3g||15%||Trans Fat||0g||0g||Polyunsaturated Fat||1g||6g||Monounsaturated Fat||1g||3.5g|
|Cholesterol:||0mg||0%||50mg||17%||Sodium:||270mg||11%||280mg||12%||Total Carbohydrates:||38g||13%||39g||13%||Dietary Fiber||< 1g||0%||< 1g||0%||Sugars||23g||26g||Protein:||2g||3g|
|Vitamin A:||0%||0%||Calcium:||0%||0%||Vitamin C:||0%||0%||Iron:||6%||6%|
*Percent (%) Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower based on your calorie needs.