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Pillsbury Pumpkin Cake Mix - 17 OZ

Pillsbury Pumpkin Cake Mix - 17 OZ

Cake Mix, Premium, Gluten Free, Pumpkin

Per 1/12 Package: 150 calories; 0.5 g sat fat (3% DV); 340 mg sodium (15% DV); 16 g total sugars. Certified Gluten-Free. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. New! Makes 24 cupcakes. Pinterest. Facebook. Instagram. Questions or comments? 1-800-767-4466. Visit us at Find more gluten free recipes on Try our other gluten free products! Cream Cheese. Made with 35% recycled fiber.
Nutrition Facts
Serving size 3 tbsp dry mix
Servings Per Container
Amount Per Serving (+)
Calories 150 250
Calories from Fat 0 0
% Daily Value*
Total Fat 1.5g 2% 15%
Saturated Fat 0.5g 3% 13%
Trans Fat 0g
Cholesterol 0mg 0% 15%
Sodium 340mg 15% 16%
Potassium 26mg 0% 0%
Total Carbohydrate 33g 12% 12%
Dietary Fiber 1g 4% 4%
Sugars (-)
Protein 1g 0% 0%
Vitamin A (-) (-)
Vitamin C (-) (-)
Calcium 8% 8%
Iron 0% 0%
(-) 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.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Sugar, Rice Flour, Potato Starch, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Dried Pumpkin, Contains 2% or Less of: Pea Fiber, Canola Oil, Tapioca Starch, Salt, Cellulose, Propylene Glycol Esters of Fatty Acids, Cinnamon, Mono and Diglycerides, Xanthan Gum, Cellulose Gum, Canola Lecithin, Molasses, Sodium Stearoyl Lactylate, Nutmeg, Sunflower Lecithin, Ground Ginger, Yellow 5, Red 40, Citric Acid and BHT (Antioxidants).
Product Attributes
Gluten Free
Directions 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. 1/2 cup oil. 3 eggs. If desired substitute 1/2 cup gluten-free egg substitute for the eggs. Baking Instructions: 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 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. Warning: Do not eat raw batter. Please cook fully before enjoying. Pan Size: 13 x 9-inch (34 to 38 min bake time); Pan Size: Two 8-inch rounds (34 to 38 min bake time); Pan Size: Two 9-inch rounds (29 to 33 min bake time); Pan Size: Bundt pan (39 to 43 min bake time); Pan Size: 24 cupcakes (1/2 full) (19 to 23 min bake time).


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