Sugar and Gluten-Free Cake Mix Recipes

Our delicious Free-From Cake mix gluten-free, sugar-free

and low-carb. Really simple to make, use as they are or
as a base to make tens of great tasting free-from recipes.
Take a look at our recipes for inspiration, or create your
own.
Try these delicious varieties today:

Chocolate

Classic White

Classic Yellow

Dark Chocolate

Devil's Food

German Chocolate

Golden Butter

Lemon

Pineapple

Strawberry

Cake Mix Baking Tips

Our recently reformulated cake mix often produces a thicker batter then what bakers are used to,
resulting in some understandable concern about how to work with the thicker batter to continue to
produce great looking and tasting cakes and cupcakes. These tips are intended to help ease common
concerns:

General Tips

Even though the cake mix batter is thicker, do not add more water than suggested on the carton
in an attempt to thin out batter, as additional water will make the cake unstable.

Because the batter is thicker it is not pourable and therefore should be spread evenly throughout
the bottom of the pan.

As a guide, one box of cake mix will make about 4 to 4 cups of batter.

Sunken or Fallen Cakes

Cakes that sink or fall in are often the result of not baking the cake long enough, adding too
much oil/water to the mix, or baking at too low of a temperature.
Therefore, it is important to:

Bake the cake for at least the minimum suggested time on the carton at the temperature
recommended on the carton. If using dark coated or oversized pans, decrease the temperature to 325
degrees.

Follow suggested ingredient measurements and baking instructions on the carton,

specifically regarding the amount of oil, water and eggs.

Cracks on Top of the Cake

Cakes that develop cracks are often the result of baking at too high of a temperature or the cakes
location within the oven.
Therefore, it is important to:
Bake the cake at the temperature recommended on the carton. If using dark coated or
oversized pans, decrease the temperature to 325 degrees.
Place the cake at the center of the middle oven rack, not the top or bottom racks.

Holes and Tunnels in Cake

Cakes that develop holes or tunnels are often the result of adding too much oil/water to the mix,
not adding enough eggs to the mix, or baking the cake at too high of a temperature.
Therefore, it is important to:

Follow suggested ingredient measurements on the carton, specifically regarding the

amount of oil, water and eggs.

Bake the cake at the temperature recommended on the carton. If using dark coated or
oversized pans, decrease the temperature to 325 degrees.

Batter Produces Less Than 24 Cupcakes

We recommend spreading the batter into each cupcake liner (versus pouring) and only filling
each liner halfway which is a slight change for some bakers. Each single box of cake mix will continue to
produce 24 regular size cupcakes.

Combining Multiple Boxes of Mix

We understand some bakers have a need to combine multiple boxes of mix for larger amounts of batter.
Here are some recommendations when combining multiple boxes of mix:

Decrease oven temperature to 325 degrees when using dark coated or oversized pans.

Increase the amount of oil, water, and eggs by the number of boxes of mix used.
If possible, use a larger Hobart style mixer with paddle attachment. Its also recommended that you mix
on speed #2 or the medium setting.

Nutrition Facts
Serv Size 1/12 package (38g)
Servings Per Container 12

Amount Per Serving

Calories 110

Calories from Fat

15

% Daily Value*
Total Fat 1.5g
Saturated Fat 0.5g

3%
3%

Trans Fat 0g
Sodium 260mg

11%

Total Carbohydrate 30g

10%

Dietary Fiber 2g

6%

Sugars 0g
SugarAlcohol 15g
Protein 2g
Calcium 4%
Iron 10%
Not a significant source of vitamin A and vitamin C

INGREDIANS

ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC
ACID), MALTITOL, COCOA PROCESSED WITH ALKALI, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE,
SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: CANOLA OIL, PROPYLENE GLYCOL ESTERS
OF FATTY ACIDS, SALT, DISTILLED MONOGLYCERIDES, XANTHAN GUM, CELLULOSE, NATURAL AND
ARTIFICIAL FLAVOR, CELLULOSE GUM, SODIUM STEAROYL-2-LACTYLATE, ACESULFAME POTASSIUM (NON
NUTRITIVE SWEETENER), SUCRALOSE (NON NUTRITIVE SWEETENER), RED 40, CITRIC ACID AND BHT
(ANTIOXIDANTS).

Buttercream Baby Cakes

Prep Time: 20 min

Cook Time: 17 min

Ready Time: 120 min

Yield: 2 mini cakes (2 servings)

Ingredients

Crisco Original No-Stick Cooking Spray

1 egg

1 cup Pillsbury Purely Simple Chocolate Cake & Cupcake Mix

OR Pillsbury Purely Simple White Cake & Cupcake Mix

1/4 cup milk

6 tablespoons butter, softened, divided

1 cup Pillsbury Purely Simple Chocolate Buttercream Frosting Mix

OR Pillsbury Purely Simple Buttercream Frosting Mix

1 tablespoon water

Preparation Directions

HEAT oven to 350F. Coat 9-inch square pan with no-stick cooking spray. Dust with
flour.

BEAT egg in medium deep bowl with electric mixer on high speed until slightly
thickened, about 2 minutes. Add cake mix, milk and 3 tablespoons softened butter. Beat on low
speed until evenly moistened. Beat 1 minute on medium speed. Spread evenly in prepared pan,
spreading slightly higher in corners of pan to ensure an even cake layer. Bake 14 to 17 minutes
or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. For
ease in cutting, freeze cake until firm.

BEAT frosting mix, water and remaining 3 tablespoons butter in medium bowl with
electric mixer on low speed until evenly moistened. Beat on high speed 1 minute or until fluffy.
Place frosting in decorating bag fitted with medium star tip.

Planning carefully, CUT out 6 (2 3/4-inch) round cake layers using a biscuit cutter or
deep cookie cutter. Place 2 cake layers on 2 individual serving plates. Pipe frosting on tops of
cake layers. Top with second cake layer. Top with frosting. Top with remaining cake layers. Pipe
a swirl of frosting on top of each mini cake, beginning at outer edge and moving toward center.
Garnish as desired. Chill until ready to serve.

Nutritional Information Per Serving

Serving Size (1/2 of recipe), Calories 770 (Calories from Fat 350), Total Fat 40g (Saturated Fat
23g, Trans Fat 1.5g), Cholesterol 165mg, Sodium 670mg, Total Carbohydrate 101g (Dietary

Fiber 1g, Sugars 79g), Protein 5g; Percent Daily Value*: Vitamin A 25%, Vitamin C 0%,
Calcium 25%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.

Decadent Devil's Food Pound

Cake

Prep Time: 15 min

Cook Time: 50 min

Ready Time: 120 min

Yield: 16 servings

Ingredients

Crisco Original No-Stick Cooking Spray

1 package Pillsbury Moist Supreme Devil's Food Premium Cake Mix

1 (4 serving-size) package chocolate flavored instant pudding and pie filling mix

1 (16 oz.) container sour cream

3 eggs

1/3 cup Crisco Pure Vegetable Oil

1/2 cup brewed Folgers Classic Roast Coffee

1 cup miniature semi-sweet chocolate chips

1/2 cup Pillsbury Creamy Supreme Chocolate Fudge Flavored Frosting

Preparation Directions

HEAT oven to 325F. Coat 12-cup Bundt pan generously with no-stick cooking spray.
Dust with unsweetened baking cocoa or flour.

BEAT cake mix, pudding mix, sour cream, eggs, oil and coffee in large bowl with electric
mixer on low speed until moistened. Beat on medium speed 2 minutes. Blend in chocolate chips.
Spread evenly in prepared pan.

BAKE 60 to 65 minutes or until cake springs back when touched in center. Cool in pan
15 minutes. Remove from pan to wire rack to cool completely.

MIRCOWAVE frosting in small microwave-safe bowl 15 to 20 seconds or until slightly

melted when stirred. Spread over top of cake.

Nutritional Information Per Serving

Serving Size (1 of 16 slices), Calories 340 (Calories from Fat 160), Total Fat 18g (Saturated Fat
7g, Trans Fat 0.5g), Cholesterol 50mg, Sodium 400mg, Total Carbohydrate 44g (Dietary Fiber
2g, Sugars 30g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 10%,
Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.

Black Forest Torte

Prep Time: 15 min

Cook Time: 30 min

Ready Time: 90 min

Yield: 16 servings

Ingredients

1 package Pillsbury Moist Supreme Chocolate Premium Cake Mix

1 cup (6 oz. pkg.) semi-sweet chocolate chips

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

1 tablespoon milk

1 (21 oz.) can cherry pie filling

1/2 teaspoon almond extract

Preparation Directions

HEAT oven to 350F. Prepare and bake cake mix according to package direstions for two
9-inch round layers. Remove from pans; cool thoroughly.

MELT chocolate chips with sweetened condensed milk in heavy saucepan over medium
heat. Cook and stir until slightly thickened, about 3 to 5 minutes. Stir in 1 tablespoon milk. Cool
10 minutes.

COMBINE cherry filling and almond extract.

PLACE 1 cake layer on serving plate, top side up. With sharp knife, remove crust from
top of cake layer to within 1/2 inch of edge; top with half the chocolate mixture, then cherries.
Top with second cake layer and remaining chocolate mixture. Garnish as desired.

Nutritional Information Per Serving

Serving Size (1 slice, 1/16 of torte), Calories 400 (Calories from Fat 120), Total Fat 13g
(Saturated Fat 5g, Trans Fat 0g), Cholesterol 40mg, Sodium 260mg, Total Carbohydrate 67g
(Dietary Fiber 2g, Sugars 35g), Protein 5g; Percent Daily Value*: Vitamin A 6%, Vitamin C 4%,
Calcium 10%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.

Classic Funfetti Ice Cream

Cake

Prep Time: 100 min

Cook Time: 35 min

Ready Time: 480 min

Yield: 16 servings

Ingredients

1 (1.5 qt.) container vanilla ice cream, slightly softened

1 package Pillsbury Funfetti Premium Cake Mix

Additional ingredients to prepare cake mix per package instructions

1 cup whipping cream

1 container Pillsbury Funfetti Vanilla Flavored Frosting

Preparation Directions

LINE 8-inch round baking pan with plastic wrap. Scoop ice cream into prepared pan.
Cover with plastic wrap. Press to form an even layer. Freeze 2 hours or until firm.

PREPARE cake mix according to package directions using water, oil and eggs to make 2
(9-inch) cake layers. Cool completely.

PLACE 1 cake layer on freezer-safe platter, rounded side down. Upwrap ice cream layer;
place on top of cake layer. Top with remaining cake layer. Press top of cake firmly to join layers.
Freeze 2 hours or until firm.

CHILL cream in large bowl. Beat with electric mixer on high speed until stiff peaks form.
Blend in frosting. Working quickly, frost top and sides of cake, as desired. Sprinkle with candy
bits from frosting. Freeze 2 hours or overnight. Let stand at room temperature 10 minutes before
serving.

Nutritional Information Per Serving

Serving Size (1 slice of 16), Calories 440 (Calories from Fat 210), Total Fat 24g (Saturated Fat
11g, Trans Fat 0g), Cholesterol 85mg, Sodium 320mg, Total Carbohydrate 53g (Dietary Fiber 1g,
Sugars 40g), Protein 4g; Percent Daily Value*: Vitamin A 8%, Vitamin C 0%, Calcium 15%, Iron
4%.
*Percent Daily Values are based on a 2,000 calorie diet.

Hot Pink Princess Cake

Prep Time: 90 min

Cook Time: 30 min

Ready Time: 120 min

Yield: 16 servings

Ingredients

Pillsbury Baking Spray with Flour

1 package Pillsbury Moist Supreme Devil's Food Premium Cake Mix

1 cup water

1/2 cup Crisco Pure Vegetable Oil

3 large eggs

2 containers Pillsbury Funfetti Hot Pink Vanilla Flavored Frosting

Silver drages

1 metallic plastic tiara*

Preparation Directions

HEAT oven to 350F. Coat three 8-inch round cake pans with no-stick cooking spray with
flour. Prepare cake mix according to package directions using water, oil and eggs. Divide batter
evenly into prepared pans. Bake 25 to 28 minutes or until toothpick inserted in center comes out
clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.

PLACE first layer, rounded side down, on serving plate. Spread with 1 cup frosting to
edge, leaving sides unfrosted. Using a serrated knife, carefully cut rounded top off of second
layer. Top the bottom frosted layer with second cake layer, top side down. Spread with 1 cup
frosting as directed. Top with third layer, top side up. Frost top of cake with 1 cup frosting as
directed.

SPRINKLE sparkling sugar over cake. Place tiara in center of cake. Place remaining
frosting in decorator bag fitted with a star decorator tip (1M). Pipe stars at each end of tiara. Pipe
a border of stars around top edge of cake. Place a single dragee in center of each decorative star.

TIP *Tiara is available at arts and crafts stores in the baking aisle.

Nutritional Information Per Serving

Serving Size (1 slice, 1/16 of cake), Calories 430 (Calories from Fat 160), Total Fat 18g
(Saturated Fat 4.5g, Trans Fat 2.5g), Cholesterol 35mg, Sodium 370mg, Total Carbohydrate 65g
(Dietary Fiber 1g, Sugars 49g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%,
Calcium 2%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.

Rainbow Cake

Prep Time: 60 min

Cook Time: 120 min

Ready Time: 240 min

Yield: 16 servings

Ingredients

Crisco Original No-Stick Cooking Spray

1 package Pillsbury Funfetti Bold Purple Cupcake & Cake Mix

1 package Pillsbury Funfetti Aqua Blue Cupcake & Cake Mix

1 package Pillsbury Funfetti Vibrant Green Cupcake & Cake Mix

1 package Pillsbury Funfetti Neon Yellow Cupcake & Cake Mix

1 package Pillsbury Funfetti Orange All Star Cupcake & Cake Mix

1 package Pillsbury Funfetti Radiant Red Cupcake & Cake Mix

4 cups water, divided

1 1/2 cups Crisco Pure Vegetable Oil, divided

12 large egg whites, divided

3 containers Pillsbury Creamy Supreme Classic White Frosting

OR 3 containers Pillsbury Creamy Supreme Vanilla Flavored Frosting, divided

Preparation Directions

HEAT oven to 350F. Coat 1 (8-inch) round baking pan with no-stick cooking spray. Dust
with flour. Line 5 muffin cups with paper baking cups.

PREPARE purple cake mix according to package directions using 2/3 cup water, 1/4 cup
oil and 2 egg whites. Spread 1 1/4 cups cake batter in prepared pan. Divide remaining batter into
5 prepared muffin cups.

BAKE cake layer 15 to 17 minutes and cupcakes 19 to 23 minutes or until toothpick

inserted in centers comes out clean. Cool according to package directions.

REPEAT with remaining cake mixes, water, oil and egg whites to prepare blue, green,
yellow, orange and red cake layers and cupcakes. Cool completely.

LEVEL top of purple cake layer with serrated knife. Place on serving plate, cut side
down. Spread with 2/3 cup frosting. Repeat with blue, green, yellow, orange and red cake layers,
stacking each cake layer on top of preceding layer and ending with frosting on top of cake.
Decorate cake as desired. Freeze cupcakes for later use or frost with additional frosting and
decorate as desired.

Nutritional Information Per Serving

Serving Size (1 slice, 1/16 of cake), Calories 620 (Calories from Fat 250), Total Fat 28g
(Saturated Fat 6g, Trans Fat 3.5g), Cholesterol 10mg, Sodium 630mg, Total Carbohydrate 89g
(Dietary Fiber 0g, Sugars 62g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%,
Calcium 10%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.

Lemony White Chocolate Cake

Prep Time: 20 min

Cook Time: 30 min

Ready Time: 75 min

Yield: 16 servings

Ingredients

Crisco Original No-Stick Cooking Spray

1 package Pillsbury Moist Supreme Lemon Flavored Premium Cake Mix

Additional ingredients to prepare cake mix per package directions

1 cup white baking chips, melted

1 1/2 teaspoons finely grated lemon peel

1 (8 oz.) container frozen whipped topping, thawed

1 jar Dickinson's Lemon Curd

White chocolate curls and lemon slices, for garnish (optional)

Preparation Directions

HEAT oven to 350F. Coat 2 (9-inch) round cake pans with no-stick cooking spray. Dust
with flour.

PREPARE cake batter according to package directions using water, oil and eggs. Blend in
cooled baking chips and lemon peel. Divide evenly into prepared pans. Bake 28 to 32 minutes or
until toothpick inserted into center comes out clean. Cool in pans 5 minutes. Remove to wire
rack to cool completely.

BLEND whipped topping and lemon curd in large bowl with electric mixer on medium
speed until evenly blended. Place one cake layer on serving plate, rounded side down. Spread
with half of lemon curd mixture. Top with remaining cake layer, rounded side up. Spread with
remaining lemon curd mixture. Sprinkle with chocolate curls and garnish with lemon, if desired.
Chill until ready to serve.

TIP To substitute Pillsbury Moist Supreme Classic White Premium Cake Mix,
prepare as instructed, but add 1 tablespoon lemon juice to cake batter.

Nutritional Information Per Serving

Serving Size (1 of 16 slices), Calories 320 (Calories from Fat 140), Total Fat 16g (Saturated Fat
8g, Trans Fat 0g), Cholesterol 50mg, Sodium 230mg, Total Carbohydrate 42g (Dietary Fiber 0g,
Sugars 34g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron
4%.
*Percent Daily Values are based on a 2,000 calorie diet.

Mix It Up Funfetti Brownie

Sheet Cake

Prep Time: 20 min

Cook Time: 35 min

Ready Time: 90 min

Yield: 24 servings

Ingredients

Crisco Original No-Stick Cooking Spray

1 package Pillsbury Funfetti Premium Cake Mix

1 cup water, divided

2/3 cup Crisco Pure Vegetable Oil, divided

5 eggs, divided

1 package Pillsbury Family Size Chocolate Fudge Brownie Mix

1 container Pillsbury Funfetti Aqua Blue Vanilla Flavored Frosting, or your favorite
variety Funfetti Frosting

Preparation

Preparation Directions

HEAT oven to 350F. Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray.
(Sides of pan must be 1-inch high to prevent overflow during baking.)

BEAT cake mix, 3/4 cup water, 1/3 cup oil and 3 eggs in large bowl with electric mixer
on medium speed 1 1/2 minutes. Spread evenly in prepared pan. Stir brownie mix, 1/4 cup water,
1/3 cup oil and 2 eggs in medium bowl 50 to 75 strokes or until blended. Pour evenly over cake
batter. Swirl batters with tip of knife, pulling some cake batter to top surface.

BAKE 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool
completely on wire rack.

SPREAD frosting on top of cake. Sprinkle evenly with candy bits from frosting.

Nutritional Information Per Serving

Serving Size (1 of 24 slices), Calories 320 (Calories from Fat 110), Total Fat 12g (Saturated Fat
2.5g, Trans Fat 1g), Cholesterol 40mg, Sodium 260mg, Total Carbohydrate 50g (Dietary Fiber
1g, Sugars 36g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%,
Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.