Pillsbury Moist Supreme Yellow Cake Mix, 15.25 oz
Ingredients
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, Corn Starch, Propylene Glycol Esters of Fatty Acids, Natural & Artificial Flavor, Mono- and Diglycerides, Cellulose Gum, Cellulose, Xanthan Gum, Sodium Stearoyl Lactylate, Red 40, Yellow 5, Citric Acid and BHT (Antioxidants)160cal
2g
19g
330mg
Nutrition Facts
Calories
Total Fat2g3 %
Cholesterol0mg0 %
Sodium330mg14 %
Total Carbohydrate35g13 %
Protein2g0 %
Vitamin D0μg0 %
Iron1mg6 %
Potassium21mg0 %
Product Detail
Pillsbury Moist Supreme Yellow Premium Cake Mix is a celebratory standby, ready for any special occasion. While this cake is easy to make, it's incredibly difficult to put down! One box of cake mix makes 24 moist and delightful cupcakes, or one 9x13 inch cake. Use it to create goodies for your next birthday party, special event or bake sale. Our Yellow Cake Mix pairs great with any of our Pillsbury frostings - add some flair with Funfetti frosting or keep it simple with Creamy Supreme. The directions on the back of the box are simple and easy to follow, allowing anyone to partake in the fun!
Preparation & Usage
All You Need: 1 cup water 1/2 cup oil 3 eggs* Substitutions Eggs: Use 1/4 cup of Greek yogurt Or Oil: Use 1/2 cup unsweetened applesauce Baking Instructions 1. Set oven to 350°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. 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°F. Follow the bake times below. When toothpick inserted 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. *If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs. Pan Size: 13 x 9-inch; Bake Time: 34 to 38 min. Pan Size: Two 8-inch rounds; Bake Time: 34 to 38 min. Pan Size: Two 9-inch rounds; Bake Time: 29 to 33 min. Pan Size: Bundt® pan; Bake Time: 39 to 43 min. Pan Size: 24 cupcakes (1/2 full); Bake Time: 19 to 23 min.
Features
Makes 24 Cupcakes
Kosher - Dairy
Ingredients
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, Corn Starch, Propylene Glycol Esters of Fatty Acids, Natural & Artificial Flavor, Mono- and Diglycerides, Cellulose Gum, Cellulose, Xanthan Gum, Sodium Stearoyl Lactylate, Red 40, Yellow 5, Citric Acid and BHT (Antioxidants)160cal
2g
19g
330mg
Nutrition Facts
Calories
Total Fat2g3 %
Cholesterol0mg0 %
Sodium330mg14 %
Total Carbohydrate35g13 %
Protein2g0 %
Vitamin D0μg0 %
Iron1mg6 %
Potassium21mg0 %
Legal
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