Serving Size
0.10 package(43g)
Serving Per Container 10 (mix)
Amount Per Serving
Calories
160
Calories from Fat
15
%DV
Total Fat
1.5g
3%
Saturated Fat
0.5g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
350mg
15%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
4%
Sugars
18g
Protein
1g
Calcium
10%
Iron
6%
IS or Contains: Kosher,Wheat,Soy,Milk
*Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs
Moist Supreme Classic White Premium Cake Mix
Serving Size
0.00(43g)
Serving Per Container (prepared (nutrition provided for whole egg recipe))
Amount Per Serving
Calories
270
Calories from Fat
120
%DV
Total Fat
13.5g
21%
Saturated Fat
2.5g
13%
Cholesterol
65mg
22%
Sodium
380mg
16%
Total Carbohydrate
0
12%
Dietary Fiber
0
4%
Sugars
19g
Protein
3g
Calcium
10%
Iron
6%
IS or Contains: Kosher,Wheat,Soy,Milk
*Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs
Item is no longer available.
Product Description
As always, pudding in the mix. Makes 24 cupcakes (Cupcake on front shown with Pillsbury Funfetti Pink Vanilla Flavored Frosting). Made with 35% recycled fiber.
Preparation Instructions
All You Need: Whole Egg Recipe: 1/2 cup oil; 1 cup water; 3 whole eggs. Egg White Recipe: 1/2 cup oil; 1-1/4 cups water; 4 egg whites. Substitutions: Eggs: Use 1/4 cup of Greek yogurt or Oil: Use 1/2 cup unsweetened applesauce. Baking Instructions: 1. Set oven to 350 degrees 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). We recommend using Crisco Oil. 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. 13x9-inch Pan Size: Bake 34 to 38 min. Two 8-inch Rounds: Bake 34 to 38 min. Two 9-inch Rounds: Bake 29 to 33 min. Bundt Pan: Bake 39 to 43 min. 24 Cupcakes (1/2 Full): Bake 19 to 23 min. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.
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