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Pillsbury Cake Mix, Premium, Perfectly Pumpkin
Pillsbury Cake Mix, Premium, Perfectly Pumpkin
Pillsbury Cake Mix, Premium, Perfectly Pumpkin
Pillsbury Cake Mix, Premium, Perfectly Pumpkin
Pillsbury Cake Mix, Premium, Perfectly Pumpkin
Pillsbury Cake Mix, Premium, Perfectly Pumpkin

Pillsbury Cake Mix, Premium, Perfectly Pumpkin

15.25 oz
Pillsbury Cake Mix, Premium, Perfectly Pumpkin

Pillsbury Cake Mix, Premium, Perfectly Pumpkin

15.25 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Makes 24 cupcakes. As always, pudding in the mix. New! Per 1/10 Package: 160 calories; 1 g sat fat (6% DV); 360 mg sodium (15% DV); 1 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466 weekdays 9am-7pm (EST). Visit us at www.pillsburybaking.com. Made with 35% recycled fiber.


Ingredients

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean Oil, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Wheat Starch, Dextrose, Dried Pumpkin, Salt, Propylene Glycol Monoesters, Corn Starch, Mono And Diglycerides, Cinnamon, Cellulose, Xanthan Gum, Propylene Glycol Esters Of Fatty Acids, Artificial Flavor, Cellulose Gum, Sodium Caseinate, Dried Molasses, Nonfat Milk, Soy Lecithin, Polysorbate 60, Nutmeg, Sodium Stearate, Datem, Ginger, Yellow 5, Red 40, Tbhq And Citric Acid (antioxidants).


Directions

All You Need: Whole Egg Recipe: 1 cup water; 1/2 cup oil; 3 whole eggs Or Egg White Recipe: 1 cup water; 1/2 cup oil; 4 egg whites. 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 liners. 2. Combine cake mix, water, oil and eggs in a large bowl; mix until moistened. Beat with a mixer on medium speed for 2 minutes. Pour batter into pan (s). We recommend using Crisco Oil. 3. Bake at 350 degrees. 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. Cook cake completely before frosting. Store loosely covered. 13 x 9-Inch Pan: 34 to 38 min. bake time. Two 8-inch Rounds: 34 to 38 min. bake time. Two 9-Inch Rounds: 29 to 33 min. bake time. Bundt Pan: 39 to 43 min. bake time. 24 Cupcakes (1/2 Full): 19 to 23 min. bake time. If desired, substitute 1/2 cup egg substitute for the eggs.


Warnings

Contains milk, soybean and wheat ingredients.

Nutrition

Nutrition Facts

Serving Size 43.00 g
Servings Per Container 10
  • Amount Per Serving
  • Calories 160
    • Total Fat 2.5g4%daily value
    • Total FatSaturated Fat 1g5%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 360mg15%daily value
    • Total Carbohydrate 34g11%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 17g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Makes 24 cupcakes. As always, pudding in the mix. New! Per 1/10 Package: 160 calories; 1 g sat fat (6% DV); 360 mg sodium (15% DV); 1 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466 weekdays 9am-7pm (EST). Visit us at www.pillsburybaking.com. Made with 35% recycled fiber.


Ingredients

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean Oil, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Wheat Starch, Dextrose, Dried Pumpkin, Salt, Propylene Glycol Monoesters, Corn Starch, Mono And Diglycerides, Cinnamon, Cellulose, Xanthan Gum, Propylene Glycol Esters Of Fatty Acids, Artificial Flavor, Cellulose Gum, Sodium Caseinate, Dried Molasses, Nonfat Milk, Soy Lecithin, Polysorbate 60, Nutmeg, Sodium Stearate, Datem, Ginger, Yellow 5, Red 40, Tbhq And Citric Acid (antioxidants).


Directions

All You Need: Whole Egg Recipe: 1 cup water; 1/2 cup oil; 3 whole eggs Or Egg White Recipe: 1 cup water; 1/2 cup oil; 4 egg whites. 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 liners. 2. Combine cake mix, water, oil and eggs in a large bowl; mix until moistened. Beat with a mixer on medium speed for 2 minutes. Pour batter into pan (s). We recommend using Crisco Oil. 3. Bake at 350 degrees. 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. Cook cake completely before frosting. Store loosely covered. 13 x 9-Inch Pan: 34 to 38 min. bake time. Two 8-inch Rounds: 34 to 38 min. bake time. Two 9-Inch Rounds: 29 to 33 min. bake time. Bundt Pan: 39 to 43 min. bake time. 24 Cupcakes (1/2 Full): 19 to 23 min. bake time. If desired, substitute 1/2 cup egg substitute for the eggs.


Warnings

Contains milk, soybean and wheat ingredients.


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No, Pillsbury Cake Mix, Premium, Perfectly Pumpkin is not gluten-free.

Pillsbury Cake Mix, Premium, Perfectly Pumpkin has 160.0 calories.

Pillsbury Cake Mix, Premium, Perfectly Pumpkin has 34.0 carbs.

Pillsbury Cake Mix, Premium, Perfectly Pumpkin has 17.0 grams of sugar.

Pillsbury Cake Mix, Premium, Perfectly Pumpkin has 2.5 grams of fat.

Pillsbury Cake Mix, Premium, Perfectly Pumpkin has 360.0 grams of sodium.