Betty Crocker™ Gluten Free Yellow Cake Mix
Betty Crocker™ Gluten Free Yellow Cake Mix - Front

Betty Crocker™ Gluten Free Yellow Cake Mix

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Betty Crocker Gluten Free Yellow Cake Mix helps you easily make this classic dessert at home. Rich tasting, and with no artificial preservatives or colors.

About This Item

  • CAKE MIX: Betty Crocker's gluten free moist cake mix is made with no preservatives and no artificial flavors.
  • QUICK AND EASY: Make cake without the usual mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day.
  • ENDLESS OPTIONS: Prepare cake mix as is or head to for creative dessert recipes the whole family will love.
  • GREAT 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 CONTAINS: 1 box, 15 oz
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Sugar, Rice Flour, Potato Starch, Canola Oil, Corn Starch, Leavening (baking soda, sodium aluminum sulfate, monocalcium phosphate), Salt, Xanthan Gum.

Allergy Information

Does Not Contain Obligatory Allergens

Nutrition Facts

Serving Size
1/9 package (47g mix)
Amount Per Serving As Packaged Calories
% Daily Value
Total Fat  1.5g2%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  135mg6%
Total Carbohydrate  40g15%
Sugars  20g
Incl. 20g Added Sugars  39%
Protein  1g
Calcium  40mg4%
Not a significant source of Vitamin D, Iron, and Potassium

Prep Instructions

You will need
3/4 Cup Water
1/3 Cup Butter, Melted
2 Teaspoons Gluten-Free Vanilla
2 Eggs
1. Heat oven to 350°F for aluminum or glass pan or 325°F for nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes).
2. Beat Cake Mix, water, melted butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting.
Pan Size | Bake Time (in minutes)
8-inch Square | 34-39
9-inch Square | 31-36
8- or 9-inch Round | 39-44 12 Cupcakes | 16-21
Betty’s Tip: To prepare with vegetable oil, stir 1/3 cup gluten-free flour into dry cake mix. Make batter using 3/4 cup water, 1/3 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs.
High Altitude (3500-6500 ft):. Mix on low speed 30 seconds, then on medium speed 1 minute. Make 18 cupcakes.