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Details
As always, pudding in the mix. Naturally flavored. Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 340 mg sodium (14% DV); 18 g sugars. See nutrition facts for prepared product information. Makes 24 cupcakes. 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), Sugar, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminium Phosphate), Wheat Starch, Contains 2% Or Less Of: Canola Oil, Natural Flavor, Salt, Cellulose, Propylene Glycol Esters Of Fatty Acids, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Citric Acid, Cellulose Gum, Sodium Stearoyl-2-lactylate, Soy Lecithin, Whey, Sodium Caseinate, Soy Lecithin, Whey, Sodium Caseinate, Palm Kernel Oil, Citric Acid And Bht (antioxidants), Yellow 5, Green 3.
Directions
All You Need: Whole Egg Recipe: 1 cup water; 1/2 cup oil; 3 eggs or Egg White Recipe: 1-1/4 cups water; 1/2 cup oil; 4 egg whites. 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 cups. 2. Combine cake mix, water, oil and eggs in 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 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 pan size: 34 to 38 min. bake time; Two 8-inch rounds pan size: 34 to 38 min. bake time; Two 9-inch rounds pan size: 29 to 33 min. bake time; Bundt pan size: 39 to 43 min. bake time; 24 cupcakes (1/2 full) pan size: 19 to 23 min. bake time. If desired, substitute 1/2 cup egg substitute for the eggs.
Warnings
Contains milk, soybean and wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 1.5g2%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 340mg15%
- Total Carbohydrate 35g13%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 1g
Details
As always, pudding in the mix. Naturally flavored. Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 340 mg sodium (14% DV); 18 g sugars. See nutrition facts for prepared product information. Makes 24 cupcakes. 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), Sugar, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminium Phosphate), Wheat Starch, Contains 2% Or Less Of: Canola Oil, Natural Flavor, Salt, Cellulose, Propylene Glycol Esters Of Fatty Acids, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Citric Acid, Cellulose Gum, Sodium Stearoyl-2-lactylate, Soy Lecithin, Whey, Sodium Caseinate, Soy Lecithin, Whey, Sodium Caseinate, Palm Kernel Oil, Citric Acid And Bht (antioxidants), Yellow 5, Green 3.
Directions
All You Need: Whole Egg Recipe: 1 cup water; 1/2 cup oil; 3 eggs or Egg White Recipe: 1-1/4 cups water; 1/2 cup oil; 4 egg whites. 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 cups. 2. Combine cake mix, water, oil and eggs in 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 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 pan size: 34 to 38 min. bake time; Two 8-inch rounds pan size: 34 to 38 min. bake time; Two 9-inch rounds pan size: 29 to 33 min. bake time; Bundt pan size: 39 to 43 min. bake time; 24 cupcakes (1/2 full) pan size: 19 to 23 min. bake time. If desired, substitute 1/2 cup egg substitute for the eggs.
Warnings
Contains milk, soybean and wheat ingredients.
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