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Pillsbury Cake Mix, Premium, Sugar Free, Devil's Food
Pillsbury Cake Mix, Premium, Sugar Free, Devil's Food
16 oz
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About
Details
Not a low calorie food. Sweetened with Splenda. Makes 24 cupcakes. Per 1/12 Package: 110 calories; 0.5 g sat fat (3% DV); 260 mg sodium (11% DV); 0 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466. Visit us at www.Pillsburybaking.com. Try our other products! Made with 35% recycled fiber.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Cocoa Processed with Alkali, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Propylene Glycol Esters of Fatty Acids, Salt, Distilled Monoglycerides, Xanthan Gum, Cellulose, Natural and Artificial Flavor, Cellulose, Natural and Artificial Flavor, Cellulose Gum, Sodium Stearoyl-2-Lactylate, Acesulfame Potassium (Non Nutritive Sweetener), Sucralose (Non Nutritive Sweetener), Red 40, Citric Acid and BHT (Antioxidants).
Directions
All You Need: 1-1/4 cup water; 1/2 cup oil; 3 eggs. Baking Instructions: 1. Set oven to 325 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. Combine cake mix, water, oil and eggs in a large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan (s). We recommend using Crisco Oil. 3. Bake at 325 degrees F. Follow the bake times below. When toothpick is 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. Pan size: 13 x 9-inch, Bake Time: 34 to 38 minutes; Two 8-inch rounds, 34 to 38 minutes; Two 9-inch rounds, 29 to 33 minutes; Bundt pan 39 to 43 minutes; 24 cupcakes (1/2 full) 19 to 23 minutes. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.
Warnings
Contains milk and wheat ingredients.
May contain soybean ingredients.
Excess consumption may cause a laxative effect (due to maltitol).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 1.5g2%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 260mg11%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 0g
- Protein 2g
Details
Not a low calorie food. Sweetened with Splenda. Makes 24 cupcakes. Per 1/12 Package: 110 calories; 0.5 g sat fat (3% DV); 260 mg sodium (11% DV); 0 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466. Visit us at www.Pillsburybaking.com. Try our other products! Made with 35% recycled fiber.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Cocoa Processed with Alkali, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Propylene Glycol Esters of Fatty Acids, Salt, Distilled Monoglycerides, Xanthan Gum, Cellulose, Natural and Artificial Flavor, Cellulose, Natural and Artificial Flavor, Cellulose Gum, Sodium Stearoyl-2-Lactylate, Acesulfame Potassium (Non Nutritive Sweetener), Sucralose (Non Nutritive Sweetener), Red 40, Citric Acid and BHT (Antioxidants).
Directions
All You Need: 1-1/4 cup water; 1/2 cup oil; 3 eggs. Baking Instructions: 1. Set oven to 325 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. Combine cake mix, water, oil and eggs in a large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan (s). We recommend using Crisco Oil. 3. Bake at 325 degrees F. Follow the bake times below. When toothpick is 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. Pan size: 13 x 9-inch, Bake Time: 34 to 38 minutes; Two 8-inch rounds, 34 to 38 minutes; Two 9-inch rounds, 29 to 33 minutes; Bundt pan 39 to 43 minutes; 24 cupcakes (1/2 full) 19 to 23 minutes. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.
Warnings
Contains milk and wheat ingredients.
May contain soybean ingredients.
Excess consumption may cause a laxative effect (due to maltitol).
Common questions
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