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Pillsbury Moist Supreme Cake Mix Premium Yellow Sugar Free - 16 Oz
Cake Mix, Premium, Sugar Free, Classic Yellow
Not a low calorie food. Sweetened with Splenda. Makes 24 cupcakes. Per 1/10 Package: 130 calories; 0.5 g sat fat (3% DV); 330 mg sodium (14% DV); 0 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466. Visit us at www.Pillsburybaking.com. Try our other products! Made with 35% recycled fiber.
|Serving size||0.1 package|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||15||15|
|% Daily Value*|
|Total Fat 2g||3%||3%|
|Saturated Fat 0.5g||3%||3%|
|Trans Fat 0g|
|Total Carbohydrate 37g||12%||12%|
|Dietary Fiber 0||5%||5%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Salt, Cellulose, Propylene Glycol Esters of Fatty Acids, Artificial Flavor, Monoglycerides, Xanthan Gum, Cellulose Gum, Sodium Stearoyl-2-Lactylate, Acesulfame Potassium (Non Nutritive Sweetener), Sucralose (Non Nutritive Sweetener), Red 40, Yellow 5.
Warning Contains: Contains milk and wheat ingredients. May contain soybean ingredients. Excess consumption may cause a laxative effect (due to Maltitol).
Directions All You Need: 1 cup water; 1/3 cup oil; 3 eggs. Baking Instructions: 1. Set oven to 325 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil and eggs in a large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisco Oil. 3. Bake at 325 degrees F. Follow the bake times below. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan size: 13 x 9-inch, Bake Time: 34 to 38 minutes; Two 8-inch rounds, 34 to 38 minutes; Two 9-inch rounds, 29 to 33 minutes; Bundt pan 39 to 43 minutes; 24 cupcakes (1/2 full) 19 to 23 minutes. If desired, substitute 4 egg whites or 1/2 cup egg substitute for 3 eggs.
About the Producer JM Smucker