Betty Crocker Cinnamon Toast Crunch Cake Mix makes it easy to celebrate birthdays and special moments with the iconic taste of their favorite breakfast cereal. It's easy cake mix made with Cinnadust. This Betty Crocker baking mix goes from bowl to oven in minutes for that home-baked cake experience. Just follow the simple mixing and baking instructions on the box. Add even more out-of-this-world cinnamon flavor when you top your cake or cupcakes with Cinnamon Toast Crunch Frosting.

For more than a century, Betty Crocker has been a popular creator of simple, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find that same simple goodness — those same products you grew up with — on grocery shelves around the world.

• CAKE MIX: You don’t always need a bowl to crunch into your favorite Cinnadust-blasted cereal; Cinnamon Toast Crunch Cake Mix is packed with epic Cinnadust flavor that the whole family will love

• EASY BAKING: From the box to the oven in minutes; Simply add water, oil, eggs, mix and bake and delicious cake is only a few steps away

• FAMILY FAVORITE: Perfect for parties or to use at a moment's notice; The epic Cinnadust flavor is sure to be a hit with the entire family

• ENDLESS OPTIONS: Bake as a cake, cupcakes or muffins

• HOMEMADE TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker

• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker; Download the Box Tops App to learn more & start earning cash for your school or a school in need

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Vegetable Oil (palm, Palm Kernel), Contains 2% Or Less Of: Modified Corn Starch, Cinnamon, Corn Starch, Propylene Glycol Mono And Diesters, Salt, Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Soy Lecithin

You Will Need: 1 cup Water; 1/2 cup Vegetable oil; 3 Eggs. 1. Heat: Heat oven to 350 degree F for aluminum or glass pan or 325 degrees F for nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans. 2. Stir: Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. Bake: Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 inch x 9 inch; Bake Time (in minutes): 28-33. Pan Size: Two 8 inch Rounds; Bake Time (in minutes): 28-33. Pan Size: Two 9 inch Rounds; Bake Time (in minutes): 24-29. Pan Size: Bundt; Bake Time (in minutes): 38-43. Pan Size: Cupcakes (makes 24); Bake Time: 12-17. Heat oven 375 degrees F for aluminum pan or 350 degrees F for nonstick pan. Spoon batter into cups (about 3 tbsp each). High altitude (3500-6500 ft): For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Bake 8 inch rounds 30-35 min. Make 30 cupcakes. Do not eat raw cake batter.