Arrowhead Mills, Oat Flour Confetti Cake Mix, 15.25 oz (432 g)

• Made with Oat Flour 
• Certified Gluten Free 
• Non GMO Project Verified 
• Kosher Parve 
• It's Simple: No Short-Cuts, Just 100% Commitment to Quality 

Our Story  

Arrowhead Mills® brand was born in the Texas Panhandle back in 1960. We've grown, but we haven't changed how we do things. We're still building long-term relationships with our growers, working with them face-to-face, day-to-day. Hard work, honesty, kindness, and business with a handshake - that's our process.

That's the Arrowhead Mills® way. 

It's how we bring the awesome goodness of the land to your table, and we're real proud of it.

You Will Need*: 1/2 cup of water • 1/3 cup of oil • 4 egg whites 

Baking Instructions 

1. Preheat oven to 350°F. Coat pan with gluten free non-stick spray. 
2. Mix together water, oil, egg whites, and GF Confetti Cake Mix together using a hand mixer for 1 minute on low speed, then increase the speed to medium for 2 minutes. 
3. Bake at 350°F  

• (2) 9" round pans: 20-22 minutes • Bundt® pan: 33-35 minutes • 13x9 pan: 25-27 minutes 
• Cupcake pan: 19-21 minutes (18 cupcakes) • (2) 8" round pans: 22-24 minutes 

Let rest for 10 minutes.  

Confetti Surprise Cake! 

You Will Need*: 1 box of Arrowhead Gluten Free Confetti cake mix • 1/2 cup of water • 1/3 cup of oil • 4 egg whites • 8 oz vanilla frosting • 3/4 cup chocolate rainbow candies • 1/4 cup assorted candy sprinkles 

Baking Instructions 

1. Preheat oven to 350°F. Grease or spray a Bundt® pan. 
2. Mix together water, oil, egg white and GF Confetti Cake Mix together using a hand mixer for 1 minute on low speed, then increase the speed to medium for 2 minutes. Spread in a greased Bundt® pan. 
3. Bake at 350 for 33-35 minutes. Cool 10 minutes. Loosen cake by running a knife around sides of pan. Gently remove from the Bundt® pan to a cooling rack. Cool completely, about 30 minutes. 

To assemble cake:  

1. Fit a large (16-inch) disposable decorating bag with a medium star tip. Pipe lines of frosting, starting from the bottom of the outside, piping up and over towards the inside of the cake. Continue around cake as desired. 
2. Combine rainbow candies and sprinkles in a bowl and fill the center of the cake with the mix. Sprinkle any excess candies and sprinkles on tip and around the cake. 

*Ensure all recipe ingredients are gluten free and non-GMO by referencing the ingredient labels as products may vary. If uncertain, contact the ingredient manufacturer. 

Sugar, organic oat flour, organic potato starch, organic rice flour, organic tapioca flour, candy bits (sugar, corn starch, vegetable oil [palm oil, palm kernel oil], soy lecithin, vegetable and fruit concentrates [color], tapioca dextrin, spirulina extract [color], confectioner's glaze, paprika extract [color], turmeric [color], carnauba wax, citric acid, sodium bicarbonate, annatto extract [color]), cellulose, pea fiber, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) contains 2% or less of: salt, xanthan gum, natural vanilla flour, canola lecithin. 

Contains soybean ingredients. 

Do not eat raw batter. Please cook fully before enjoying.

Ensure all recipe ingredients are gluten free and non-GMO by referencing the ingredient labels as products may vary. If uncertain, contact the ingredient manufacturer.