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Pillsbury Funfetti Premium Cake & Cupcake Mix Gluten Free - 17 Oz
Cake & Cupcake Mix, Gluten Free
Premium cake & cupcake mix with candy bits. Per 1/12 Package: 150 calories;0.5 g sat fat (3% DV); 370 mg sodium (16% DV); 16 total sugars. Contains a bioengineered food ingredient. Makes 24 cupcakes. PillsburyBaking.com. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Try our other gluten free products! Made with 35% recycled fiber.
|Serving size||0.25 cup dry mix|
|Servings Per Container||12|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 1.5g||2%||12%|
|Saturated Fat 0.5g||3%||8%|
|Trans Fat 0g|
|Total Carbohydrate 33g||12%||12%|
|Dietary Fiber 1g||4%||4%|
|(-) 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:|
Rice Flour, Sugar, Potato Starch, Candy Bits (Sugar, Corn Starch, Vegetable Oil [Palm and Palm Kernel], Soy Lecithin, Dextrin, Confectioner's Glaze, Red 40 Lake, Yellow 5 Lake, Natural and Artificial Flavor, Blue 1 Lake, Carnuba Wax, Yellow 6 Lake, Red 3), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Pea Fiber, Contains 2% or Less of: Cellulose, Tapioca Starch, Canola Oil, Salt, Propylene Glycol Esters of Fatty Acids, Corn Starch, Mono- and Diglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Canola Lecithin, Sodium Stearoyl Lactylate, Citric Acid and BHT (Antioxidants).
Warning Contains: Contains: soybean ingredients. Warning: Do not eat raw batter. Please cook fully before enjoying.
Directions Baking Instructions: All you need (Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.): 1 Cup Water, 1/3 Cup Oil, 3 Eggs. If desired, substitute 1/2 Cup gluten-free egg substitute for the eggs. 1. Set oven to 350 degrees F. Coat bottom of pan with gluten-free no-stick cooking spray. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil and eggs in large bowl; mix until moistened. Beat with mixer on low speed for 1 minute and then increase speed to medium for 2 minutes. Pour batter into pan(s). 3. Bake at 350 degrees F. Follow the bake times (for 13 x 9-inch pan size, bake 34 to 38 min; for two 8-inch rounds pan size, bake 34 to 38 min.; for two 9-inch rounds pan size, bake 29 to 33 min.; for Bundt pan, bake 39 to 43 min.; for 24 cupcakes (1/2 Full), bake 19 to 23 min.). 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.
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