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Pillsbury Traditional Yellow Cake - 15.25 OZ
Cake Mix, Traditional Yellow
Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 260 mg sodium (10% DV); 18 g sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. www.PillsburyBaking.com. Questions or comments? 1-800-767-4466. Visit us at www.pillsburybaking.com. Bake up some fun! www.PillsburyBaking.com has delicious recipes, baking basics and baking tips to help you make your favorite homemade treats. Pillsbury Baking also offers a variety of products and flavors for whatever your taste may be. Stir up some smiles for the whole family! Try our other products! Chocolate fudge brownie mix; funfetti vanilla frosting. Made with 35% recycled fiber.
|Serving size||0.3 cup dry mix|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 2g||3%||18%|
|Saturated Fat 0.5g||3%||15%|
|Trans Fat 0g|
|Total Carbohydrate 35g||13%||13%|
|Dietary Fiber 1g||4%||4%|
|(-) 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.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Dextrose, Salt, Propylene Glycol Esters of Fatty Acids, Corn Starch, Monoglycerides, Natural and Artificial Flavoring, Cellulose, Xanthan Gum, Sodium Stearoyl Lactylate, Cellulose Gum, Red 40, Yellow 5, BHT and Citric Acid (Antioxidants).
Warning Contains: Contains: milk and wheat. May Contain: egg and soybean.
Directions All You Need: 1 cup water; 1/2 cup oil; 3 eggs (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). 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 liners; 2. Combine cake mix, water, oil and eggs in large bowl; mix until moistened. Beat with a mixer on medium speed for 2 minutes. Pour batter into pan(s); 3. Bake at 350 degrees F. Follow the bake times. 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. Pan Size, Bake Time: 13 x 9-inch, 34 to 38 min.; two 8-inch rounds, 34 to 38 mins; two 9-inch rounds, 29 to 33 min.; Bundt pan, 39 to 43 min.; 24 cupcakes (1/2 full), 19 to 23 min.
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