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Betty Crockerâ„¢ Pound Cake Mix
Betty Crockerâ„¢ Pound Cake Mix
16 ozPopular item
About
Details
Perfect for a summer dessert, sweet breakfast addition and more, Betty Crocker Pound Cake Mix is the easy baking solution to all your sweet treat needs. Ready to bake in minutes, this pound cake can be topped with whipped cream and berries for a classic take, or try something new with one of Betty Crocker's many baking mix recipes.
• A super moist pound cake
• Just add water, butter and eggs
• Versatile cake mix
• Customize cake mix to make it your own
• Delicious pound cake mix for all occasions
• Box Tops For Education Participating Product: Give back to schools with Betty Crocker - Download the Box Tops App to learn more & start earning cash for schools in need today
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Palm Oil, Contains 2% Or Less Of: Corn Starch, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Propylene Glycol Mono And Diesters, Salt, Monoglycerides, Xanthan Gum, Dicalcium Phosphate, Wheat Starch, Artificial Flavor, Color Added
Directions
You will need: 2/3 Cup Water or Milk. 1/2 Stick (1/4 Cup) Butter, Margarine or Spread (Spread should have at least 60% vegetable oil), Softened. 2 Eggs Instructions: 1. Heat oven to 350 degrees F. Generously grease and flour pan. 2. Beat Cake Mix, water, butter and eggs in medium bowl on low speed 30 seconds, then on medium speed 2 minutes (batter will be thick). Or beat 4 minutes by hand. Pour batter into pan; spread evenly. Note: If using loaf pan smaller than 9x5 inches, use 2 loaf pans, or batter will overflow. 3. Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on cooling rack. Pan Size one 9 inches X 5 inches loaf pan: 50-60 Bake Time (in minutes); Pan Size one 8 inches X 4 inches loaf pans: 33-40 Bake Time (in minutes); Pan Size 12-Cup Bundt pan: 38-43 Bake Time (in minutes); Pan Size one 10 inches X 4 inches angel food (tube) pan: 40-45 Bake Time (in minutes). Betty’s Tip: Butter is softened when a slight indentation remains when touched lightly, yet it still holds its shape. High Altitude (3500-6500 ft): For 9 inches loaf use 2 pans. Bake 9 inches pans 25 – 30 min, 8 inches pans 28 – 33 min, Bundt pan 33 – 38 min, and tube pan 35 – 40 min. Do not eat raw cake batter.
Warnings
Contains wheat; May contain milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 230
- Total Fat 2.5g3%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 190mg8%
- Total Carbohydrate 48g17%
- Dietary Fiber 0g0%
- Sugars 27g
- Protein 2g
Details
Perfect for a summer dessert, sweet breakfast addition and more, Betty Crocker Pound Cake Mix is the easy baking solution to all your sweet treat needs. Ready to bake in minutes, this pound cake can be topped with whipped cream and berries for a classic take, or try something new with one of Betty Crocker's many baking mix recipes.
• A super moist pound cake
• Just add water, butter and eggs
• Versatile cake mix
• Customize cake mix to make it your own
• Delicious pound cake mix for all occasions
• Box Tops For Education Participating Product: Give back to schools with Betty Crocker - Download the Box Tops App to learn more & start earning cash for schools in need today
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Palm Oil, Contains 2% Or Less Of: Corn Starch, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Propylene Glycol Mono And Diesters, Salt, Monoglycerides, Xanthan Gum, Dicalcium Phosphate, Wheat Starch, Artificial Flavor, Color Added
Directions
You will need: 2/3 Cup Water or Milk. 1/2 Stick (1/4 Cup) Butter, Margarine or Spread (Spread should have at least 60% vegetable oil), Softened. 2 Eggs Instructions: 1. Heat oven to 350 degrees F. Generously grease and flour pan. 2. Beat Cake Mix, water, butter and eggs in medium bowl on low speed 30 seconds, then on medium speed 2 minutes (batter will be thick). Or beat 4 minutes by hand. Pour batter into pan; spread evenly. Note: If using loaf pan smaller than 9x5 inches, use 2 loaf pans, or batter will overflow. 3. Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on cooling rack. Pan Size one 9 inches X 5 inches loaf pan: 50-60 Bake Time (in minutes); Pan Size one 8 inches X 4 inches loaf pans: 33-40 Bake Time (in minutes); Pan Size 12-Cup Bundt pan: 38-43 Bake Time (in minutes); Pan Size one 10 inches X 4 inches angel food (tube) pan: 40-45 Bake Time (in minutes). Betty’s Tip: Butter is softened when a slight indentation remains when touched lightly, yet it still holds its shape. High Altitude (3500-6500 ft): For 9 inches loaf use 2 pans. Bake 9 inches pans 25 – 30 min, 8 inches pans 28 – 33 min, Bundt pan 33 – 38 min, and tube pan 35 – 40 min. Do not eat raw cake batter.
Warnings
Contains wheat; May contain milk ingredients.
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