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Pillsbury Classic White Cake Mix - 15.25 OZ
Cake Mix, Premium, White
Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 350 mg sodium (15% DV); 18 sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Moist supreme. Makes 24 cupcakes. pillsburybaking.com. Facebook. Instagram. Pinterest. Inspiration and tips at pillsburybaking.com. Made with 35% recycled fiber.
|Serving size||0.33 c dry mix|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||(-)||(-)|
|Calories from Saturated Fat|
|% Daily Value*|
|Total Fat 2g||3%||17%|
|Saturated Fat 0.50.5||3%||13%|
|Trans Fat 0|
|Total Carbohydrate 35g||13%||13%|
|Dietary Fiber 1g||4%||4%|
|Total Sugars 18g|
|Added Sugars 18g|
|(-) 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, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of Canola Oil Dextrose, Salt Cellulose, Propylene Glycol Esters of Fatty Acids, Corn Starch, Monoglycerides, Xanthan Gum, Natural and Artificial Flavor, Cellulose Gum, Sodium Stearoyl Lactylate, Soy Lecithin, Whey, Sodium Caseinate, Palm Kernel Oil Citric Acid and BHT (Antioxidants).
Product Attributes Kosher
Warning Contains: Contains wheat, milk and soybean ingredients. May contain egg ingredients.,Warning: Do not eat raw batter. Please cook fully before enjoying.
Directions All You Need: 1 cup water; 1 cup water; 3 eggs (if desire, substitue 4 egg whites or 1/2 cup egg substitute for the eggs). Substitutions: Eggs: Use 1/4 cup of Greek yogurt or Oil: Use 1/2 unsweetened applesauce. Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Beat cake mix, water, oil, and eggs in bowl with mixer on medium speed 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 remove from pan. Cook cake completely before frosting. Store loosely covered. 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 cupckakes (1/2 full); 19 to 23 min bake time.
About the Producer Hometown Food
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