Menu
Betty Crocker™ Gingerbread Cake Mix
Betty Crocker™ Gingerbread Cake Mix - Front

Betty Crocker™ Gingerbread Cake Mix

  • Save
  • Pinterest
  • Email
  • Facebook
Betty Crocker Gingerbread Cake and Cookie Mix helps you make delicious fresh out of the oven cookies that everyone will love. It goes from bowl to oven in minutes for that home baked cookie experience.

About This Item

  • CAKE MIX: Make a delicious gingerbread cake or gingerbread cookies with this mix, a perfect treat both kids and adults will love
  • QUICK AND EASY: Convenient, on-the-go treat that goes from the bowl to the oven in minutes by simply adding oil, water and eggs
  • ENDLESS OPTIONS: Top your cake or cookies with fruit, butter, or head to BettyCrocker.com for creative recipes the whole family will love
  • 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
  • CONTAINS: 14.5 oz
  • Save
  • Shop
  • Share

Ingredients

Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Palm Oil, Dried Molasses, Leavening (baking soda, sodium acid pyrophosphate), Wheat Starch, Dextrose, Corn Starch, Salt, Natural Flavor, Hydroxylated Soy Lecithin.

Allergy Information

CONTAINS WHEAT AND SOY INGREDIENTS.

Nutrition Facts

Serving Size
1/8 package (51g mix)
Amount Per Serving As Packaged Calories
220
% Daily Value
Total Fat  6g8%
Saturated Fat  3g15%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  360mg15%
Total Carbohydrate  40g14%
Sugars  20g
Incl. 19g Added Sugars  39%
Protein  2g
Calcium  30mg2%
Iron  1.9mg10%
Not a significant source of Vitamin D and Potassium

Prep Instructions

Cake Instructions:
You will need:
1 1/4 Cups Water
1 Egg
1. Heat oven to 350°F for aluminum or glass pan or 325°F for nonstick pan.
2. Stir Gingerbread Mix, water and egg in medium bowl until blended. Stir vigorously until well blended. Pour into pan.
3. Bake as directed in chart or until toothpick inserted in center of pan comes out clean. Serve warm or cold
Pan Size: | 8”x 8” | 9”x 9” | 11”x 7”
Bake Time | 32-37 | 28-33 | 24-29
(in minutes):
High Altitude (3500 to 6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix.
Cookie Instructions:
You will need:
1/4 Cup Water
3Tablespoons Butter or Margarine, Softened
1. Heat oven to 375°F or (or 350°F for nonstick cookie sheet). Stir Gingerbread Mix, water, softened butter in a medium bowl until well blended.
2. Shape dough into 1-inch balls (about 1 tablespoon) and place 2 inches apart on ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 15 minutes). Roll balls in sugar if desired.
3. Bake 11 to 13 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container.
Betty’s Tip:
To create the gingerbread man cookies, use 3 tablespoons water and 2 tablespoons softened butter. Roll dough 1/4 inch thick and cut with cookie cutter. Bake 7-9 minutes.
High Altitude (3500 to 6500 ft): No change.