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Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist
Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist
Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist
Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist
Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist
Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist

Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist

16.5 oz
Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist

Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist

16.5 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Ingredients

Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([contains One Or More Of The Following: Palm Oil And/or Soybean Oil], Propylene Glycol Mono And Diesters, Mono And Diglycerides, Soy Lecithin, Citric Acid [preservative]), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Corn Starch, Contains 2% Or Less Of Each Of The Following: Dextrose, Salt, Wheat Starch, Natural And Artificial Flavor, Cellulose Gum, Guar Gum, Yellow 5, Yellow 6.


Directions

Bake: You Will Need: 1 cup water; 1/3 cup vegetable oil; 3 large eggs. Basic Recipe: 1: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2: Blend cake mix, water, vegetable oil and eggs in large mixing bowl on low speed until moistened. Beat at medium speed 2 minutes. 3: Pour batter into pans and bake immediately. 4: Bake following chart below. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. 5: Cool in pan on wire rack 10 to 20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Cool completely before frosting. Store loosely covered. Pan Size: Two 8 inch round pans; Bake Time: 28 to 32 min. Pan Size: Two 9 inch round pans; Bake Time: 24 to 28 min. Pan Size: One 13 inch x 9 inch rectangle pan; Bake Time: 28 to 32 min. Pan Size: One 10 inch or fluted tube pan; Bake Time: 33 to 38 min. Pan Size: 24 cupcakes (fill 1/2 full); Bake Time: 14 to 18 min. High Altitude: Over 3,500 feet, preheat oven to 350 degrees F. Stir 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 27 to 30 min.; 13x9-inch pan, 28 to 32 min.; 10-inch or fluted tube pan, 38 to 42 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended. Do not consume/eat raw cake batter.


Warnings

Contains: wheat, soy; Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.

Nutrition

Nutrition Facts

Serving Size 39.00 g
Servings Per Container 12
  • Amount Per Serving
  • Calories 160
    • Total Fat 3g5%daily value
    • Total FatSaturated Fat 1.5g8%daily value
    • Total FatTrans Fat 0g
    • Total FatPolyunsaturated Fat 1g
    • Total FatMonounsaturated Fat 1g
    • Cholesterol 0mg0%daily value
    • Sodium 250mg10%daily value
    • Total Carbohydrate 31g10%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 16g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([contains One Or More Of The Following: Palm Oil And/or Soybean Oil], Propylene Glycol Mono And Diesters, Mono And Diglycerides, Soy Lecithin, Citric Acid [preservative]), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Corn Starch, Contains 2% Or Less Of Each Of The Following: Dextrose, Salt, Wheat Starch, Natural And Artificial Flavor, Cellulose Gum, Guar Gum, Yellow 5, Yellow 6.


Directions

Bake: You Will Need: 1 cup water; 1/3 cup vegetable oil; 3 large eggs. Basic Recipe: 1: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2: Blend cake mix, water, vegetable oil and eggs in large mixing bowl on low speed until moistened. Beat at medium speed 2 minutes. 3: Pour batter into pans and bake immediately. 4: Bake following chart below. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. 5: Cool in pan on wire rack 10 to 20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Cool completely before frosting. Store loosely covered. Pan Size: Two 8 inch round pans; Bake Time: 28 to 32 min. Pan Size: Two 9 inch round pans; Bake Time: 24 to 28 min. Pan Size: One 13 inch x 9 inch rectangle pan; Bake Time: 28 to 32 min. Pan Size: One 10 inch or fluted tube pan; Bake Time: 33 to 38 min. Pan Size: 24 cupcakes (fill 1/2 full); Bake Time: 14 to 18 min. High Altitude: Over 3,500 feet, preheat oven to 350 degrees F. Stir 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 27 to 30 min.; 13x9-inch pan, 28 to 32 min.; 10-inch or fluted tube pan, 38 to 42 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended. Do not consume/eat raw cake batter.


Warnings

Contains: wheat, soy; Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.


Common questions

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Instacart pickup cost:
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If an order never came, or you get someone else's order, you can reach out to Instacart Customer Experience.

No, Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist is not gluten-free.

Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist has 160.0 calories.

Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist has 31.0 carbs.

Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist has 16.0 grams of sugar.

Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist has 3.0 grams of fat.

Hy-Vee Cake Mix, Deluxe, Lemon, Extra Moist has 250.0 grams of sodium.