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Pillsbury Funfetti Oreo Vanila Cake - 15.25 OZ
Cake Mix with Oreo Cookie Pieces, Premium, Vanilla
Naturally & artificially flavored. Per 1/10 Package: 170 calories; 1 g sat fat (5% DV); 340 mg sodium (15% DV); 18 g total sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. New! Makes 24 cupcakes. PillsburyBaking.com. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Baking instructions & tips at PillsburyBaking.com. Made with 35% recycled fiber.
|Serving size||0.67 cup dry mix|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 2.5g||3%||17%|
|Saturated Fat 1g||5%||13%|
|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:|
Bleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Oreo Cookie Pieces (Unbleached Enriched Flour Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm and/or Canola Oil, Cocoa Processed with Alkali, Invert Sugar, Leavening (Baking Soda and/or Calcium Phosphate, Soy Lecithin, Salt, Chocolate, Natural Flavor), Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), 2% or Less of: Canola Oil, Dextrose, Salt, Propylene Glycol Esters of Fatty Acids, Corn Starch, Mono- and Diglycerides, Cellulose, Xanthan Gum, Natural and Artificial Flavor, Cellulose Gum, Sodium Stearoyl Lactylate, Citric Acid and BHT (Antioxidants).
Warning Contains: Contains soybean and wheat ingredients. May contain milk and egg ingredients. Warning: Do not eat raw batter. Please cook fully before enjoying.
Directions All You Need: 1/2 Cup Oil, 1 Cup Water, 4 Egg Whites. Baking Instructions: 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 cups. Beat cake mix, water, oil and eggs in bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s). 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. 13 x 9-inch 25 to 28 min.; Two 8-inch rounds 25 to 28 min.; Two 9-inch rounds 25 to 26 min.; Bundt pan 34 to 38 min.; 24 Cupcakes (1/2 Full) 16 to 20 min. If desired, substitute 2 cup egg substitute for the eggs.
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