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Pillsbury Yellow Gluten Free Cake - 17 OZ
Cake Mix, Classic Yellow, Premium
Per 1-1/2 Package: 150 calories; 0.5 g sat fat (3% DV); 370 mg sodium (16% DV); 15 g total sugars. Certified gluten free. gfco.org. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Makes 24 cupcakes. Frosting not included. PilsburyBaking.com. Pinterest. Facebook. Instagram. Questions or comments? 1-800-767-4466. Visit us at PilsburyBaking.com. Find more gluten free recipes on PillsburyBaking.com. Try our other Pillsbury Gluten free products! Funfetti premium Cake mix; Chocolate Fudge premium brownie mix; Chocolate Chip premium cookie mix. Made with 35% recycled fiber.
Serving size | 0.25 cup dry mix | ||
---|---|---|---|
Servings Per Container | 12 | ||
Amount Per Serving | (+) | ||
Calories | 150 | 220 | |
Calories from Fat | (-) | (-) | |
Calories from Saturated Fat | |||
% Daily Value* | |||
Total Fat 1.5g | 2% | 12% | |
Saturated Fat 0.50.5 | 3% | 8% | |
Trans Fat 0 | |||
Cholesterol 0mg | 0% | 15% | |
Sodium 370mg | 16% | 17% | |
Potassium 23mg | 0% | 0% | |
Total Carbohydrate 33g | 12% | 12% | |
Dietary Fiber 1g | 4% | 4% | |
Total Sugars 15g | |||
Added Sugars 15g | |||
Protein 1g | (-) | (-) | |
Calcium | 8% | 8% | |
Iron | 0% | 6% | |
(-) Information is currently not available for this nutrient. | |||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
Calories: | 2,000 | 2,500 | |
Total Fat | Less than | 65g | 80g |
Sat. Fat | Less than | 20g | 25g |
Cholesterol | Less than | 300mg | 300mg |
Sodium | Less than | 2,400mg | 2,400mg |
Potassium | 3,500mg | 3,500mg | |
Total Carbohydrate | 300g | 375g | |
Dietary Fiber | 25g | 30g | |
Calories per gram: | |||
Fat 9 | |||
Carbohydrate 4 | |||
Protein 4 |
Kosher,Gluten Free
All You Need: (Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer): 1 cup water; 1/3 cup oil; 3 eggs. If desired, substitute 1/2 cup gluten-free egg substitute for the eggs. Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with gluten-free no-stick cooking spray. For bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil and eggs in large bowl; mix until moistened. Beat with mixer on low speed for 1 minute and then increase speed to medium for 2 minutes. Pour batter into pan(s). 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. Warning: Do not eat raw batter. Please cook fully before enjoying. Pan Size: 13 x 9-inch; 34 to 38 min. bake time. Pan Size: Two 8-inch rounds; 34 to 38 min. bake time. Pan Size: Two 9-inch rounds; 29 to 33 min. bake time. Pan Size: Bundt pan; 39 to 43 min. bake time. Pan Size: 24 cupcakes (1/2 full) 19 to 23 min. bake time.
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