Krusteaz Gluten Free Yellow Cake Mix, 18 oz

I used this cake mix to make a pineapple upside down cake, and it came out delicious! I was a little worried because the picture on the box makes the cake look grainy and dry, but it isn't. Everyone raved about the cake! I will buy and use again!

I made a lemon blueberry Bundt cake with this mix. It came out great. Very moist and soft

Bring it back to the stores please ! It getting harder and harder for us gulten free people.

Some are saying it is flat, dry or grainy. There are ways to make anything GF taste and feel like the regular wheat products. 1>separate your egg white from the yolk. Mix everything else VERY WELL and beat the egg whites to stiff peaks in a separate bowl, then gently FOLD them in. 2>rest the batter for 15 minutes for liquids to absorb. The grains used are less absorbative than wheat. It takes time for rice, almonds and corn to soak up that moisture. Have patience here. You may need MORE liquid than you originally thought. Wait the 15 minutes and then pour into the pan. 3>a bit longer cooking time may be needed. Or lower the temperature and cook longer. Use that toothpick test! It works! It should spring away from the edges too. I trust the toothpick more. It grainy because you didn't wait for the liquids to absorb before panning it. It's dry because you didnt add a small amount of additional liquid and wait for it to absorb. It's undercooked because you rushed it out of the oven. Lower the temp, if need be and bake a bit longer. I added an egg, whipped the whites separate, added vanilla to the batter then folded the whites in. Lined a Dutch oven with parchment paper then sprayed it with canola oil. Sliced apples and arranged them on the bottom of the pan (flower and a butterfly) and sprinkled with brown sugar. The batter is now resting in the pan for its 15 minutes and I will bake it at 350 for the recomme ded time (27-31 min) and check for doneness. Will let you know how long it takes to fully bake. Then let it COOL. We all know GF is more delicate. Besides, I want all that brown sugar goodness to become a crisp top when I turn it out and peel off the parchment paper!

I was making gluten-free cakes by substituting 1:1 gluten-free flour. The best I can say is at least they didn't taste "bad." Then I was at a family gathering and a cousin or other brought a gluten-free cake and it tasted very good! I asked her and this is the cake she had make. Since then I only make my gluten-free cakes using Krusteaz cake mixes. The last couple of times it didn't seem to be quite as good as I remembered, but still a lot better than mine.

I really wanted to like this yellow cake mix, as the chocolate version of brand is delicious!! First, the cake is not yellow. It looks more like a spice cake after its baked, so if you want that yellow color, i would add some yellow food coloring. Second, it has a weird chemical after taste. I tasted the raw batter and the cooked cake both to verify. The GF pillsbury yellow cake mix Or the GF great value cake mix are a better buy and taste more authentic.

I baked this at the recommended temp of 350 for about 45 minutes into a bunt cake. My kids and I were going to slice it and use it with our strawberries and whipped cream to make some yummy GF strawberry shortcakes. It smells delicious and the texture is so beautiful and moist. I thought it was the perfect cake until we bit into it and tasted an overpowering chemically flavor. After confirming it wasn't our strawberries or our whipped cream we were so sad that it was the cake. It's awful I'm so disappointed because it really does look and smell wonderful.

I made a batch of gluten free cupcakes for a family gathering with this cake mix. The color of the baked cupcakes was not yellow, it was more of a dingy tan. It has a dense consistency and was very dry. The bottoms of the cupcake liners were greasy from the butter. I was embarrassed to bring these to an event but it was too late to substitute with something else. I've had the best luck with Pillsbury's GF cake mix. I normally double the oil in the Pillsbury batter and beat it longer than called for to add more air. It makes it *almost* as light as a non-GF cake. The Krusteaz yellow cake mix calls for a whole stick of butter so I didn't dare add more oil to the batter. I don't understand why they were so dry with so much butter in the recipe. This cake mix literally fell flat for me and I won't buy it again. Sorry Krusteaz, you missed the mark on this one.

This is the first GF cake mix I have tried. I wish I'd read the reviews prior. It is in fact a dingy tan color, the texture is very grainy and off-putting. I'd rather eat a regular gluten cupcake and pay the price.

It was dropped off at the wrong door. We didn't receive the gluten free cake mixes. please resend the gluten free cake mixes. 1 order of 3 cake mixes. Thank you.