Buy it Again
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. gfco.org. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. New! Makes 24 cupcakes. PillsburyBaking.com. Pinterest. Facebook. Instagram. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Find more gluten free recipes on PillsburyBaking.com. Try our other gluten free products! Cream Cheese. Made with 35% recycled fiber.
|Serving size||3 tbsp dry mix|
|Servings Per Container|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 1.5g||2%||15%|
|Saturated Fat 0.5g||3%||13%|
|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:|
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).
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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