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Pillsbury Supreme Collection Premium Pumpkin Creme Cake Mix with Vanilla Creme Filling Mix
Pillsbury Supreme Collection Premium Pumpkin Creme Cake Mix with Vanilla Creme Filling Mix
22 oz
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Place your order with peace of mind.
About
Details
Pillsbury Supreme Collection™ Pumpkin Crème Premium Cake Mix With Vanilla Crème Filling Mix.
New!
Naturally and artificially flavored.
Includes vanilla crème filling mix.
See nutrition facts for prepared product information.
Per 1/12 package:
210 calories.
1.5g sat fat 9% DV.
330mg sodium 14% DV.
22g sugars.
Ingredients
Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Maltodextrin, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Dried Pumpkin, Propylene Glycol Monoesters, Dextrose, Corn Starch, Salt, Mono And Diglycerides, Cellulose, Modified Corn Starch, Spices, Natural And Artificial Flavors, Xanthan Gum, Propylene Glycol Esters Of Fatty Acids, Artificial Color, Propylene Glycol Monostearate, Cellulose Gum, Sodium Caseinate, Dried Molasses, Nonfat Milk, Polysorbate 60, Soy Lecithin, Sodium Stearate, Sodium Stearoyl Lactylate, Datem, Yellow 5, Red 40, Tbhq And Citric Acid (antioxidants).
Directions
13 x 9 sheet cake instructions:
All you need for cake:
1 cup water.
1/3 cup oil.
3 eggs.
All you need for filling:
1 egg.
2 tbsp oil.
1. Set your oven to 350 degrees F. Prepare pan, to keep cake from sticking by lightly coating bottom of pan with baking spray with flour or using shortening and a flour dusting.
We recommend using Pillsbury baking spray with flour.
2. Combine cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour cake batter into prepared pan; Spread evenly. Combine filling mix, egg and oil in small bowl by hand until blended. Drop filling by spoonfuls onto cake batter. Pull knife through filling and batter in wide curves to swirl. We recommend using Crisco oil.
3. Bake at 350 degrees F. Follow the bake times on back panel. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10-15 minutes before removing. Cool cake completely before frosting. Store loosely covered.
If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs.
Bundt® cake baking instructions:
All you need for cakes:
1/3 cup oil.
1 cup water.
3 eggs.
All you need for filling:
2 tbsp oil.
2 tbsp water.
1. Set your oven to 350 degrees F. Prepare Bundt® pan to keep cake from sticking by lightly coating bottom of pan with baking spray with flour or using shortening and a flour dusting.
We recommend using Pillsbury® baking spray with flour.
2. Combine cake mix, oil, water and eggs in a large bowl. Stir until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes.
We recommend using Crisco® oil.
3. Combine filling mix, oil and water in small bowl. Stir until blended.
4. Pour cake batter into prepared pan; spread evenly. Spoon prepared filling evenly in ring over center of cake batter.
Filling should not touch sides of pan.
5. Bake at 350 degrees F for 39-43 minutes. Cool upright in pan for 45 minutes, then invert onto serving plate. Cool cake completely before frosting. Store loosely covered.
Tip: for a delicious drizzle, place 1/2 cup of your favorite Pillsbury Creamy Supreme® frosting in small microwave safe bowl. Microwave on high for 10 to 15 seconds; stir until smooth. Drizzle over cooled cake.
If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs.
Cupcake baking instructions:
All you need for cakes:
1/3 cup oil.
1 cup water.
3 eggs.
All you need for filling:
2 tbsp oil.
2 tbsp water.
1. Set your oven to 350 degrees F. Line cupcake pan with paper baking liners.
2. Combine cake mix, oil, water and eggs in a large bowl. Stir until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes.
3. Combine filling mix, oil and water in small bowl. Stir until blended.
4. Pour cake batter into prepared pan; fill each cup 1/3 full. Reserve remaining batter for later use. Spoon 1 teaspoon prepared filling evenly into center of each cup.
Filling should not touch sides of baking liner. Pour remaining cake batter into pan, filling each cup 2/3 full.
5. Bake at 350 degrees F for 19-23 minutes. Cool cake completely before frosting. Store loosely covered.
Pan size oven temp bake time.
Bundt® 350 degrees F 39-43 min.
13 x 9 inch 350 degrees F 34-38 min.
24 cupcakes 350 degrees F 19-23 min.
2 - 8-inch rounds 350 degrees F 34-38 min.
2 - 9-inch rounds 350 degrees F 29-22 min.
Warnings
Contains milk, soybean and wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 4.5g6%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 330mg14%
- Total Carbohydrate 41g15%
- Dietary Fiber 1g4%
- Sugars 22g
- Protein 2g
Details
Pillsbury Supreme Collection™ Pumpkin Crème Premium Cake Mix With Vanilla Crème Filling Mix.
New!
Naturally and artificially flavored.
Includes vanilla crème filling mix.
See nutrition facts for prepared product information.
Per 1/12 package:
210 calories.
1.5g sat fat 9% DV.
330mg sodium 14% DV.
22g sugars.
Ingredients
Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Maltodextrin, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Dried Pumpkin, Propylene Glycol Monoesters, Dextrose, Corn Starch, Salt, Mono And Diglycerides, Cellulose, Modified Corn Starch, Spices, Natural And Artificial Flavors, Xanthan Gum, Propylene Glycol Esters Of Fatty Acids, Artificial Color, Propylene Glycol Monostearate, Cellulose Gum, Sodium Caseinate, Dried Molasses, Nonfat Milk, Polysorbate 60, Soy Lecithin, Sodium Stearate, Sodium Stearoyl Lactylate, Datem, Yellow 5, Red 40, Tbhq And Citric Acid (antioxidants).
Directions
13 x 9 sheet cake instructions:
All you need for cake:
1 cup water.
1/3 cup oil.
3 eggs.
All you need for filling:
1 egg.
2 tbsp oil.
1. Set your oven to 350 degrees F. Prepare pan, to keep cake from sticking by lightly coating bottom of pan with baking spray with flour or using shortening and a flour dusting.
We recommend using Pillsbury baking spray with flour.
2. Combine cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour cake batter into prepared pan; Spread evenly. Combine filling mix, egg and oil in small bowl by hand until blended. Drop filling by spoonfuls onto cake batter. Pull knife through filling and batter in wide curves to swirl. We recommend using Crisco oil.
3. Bake at 350 degrees F. Follow the bake times on back panel. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10-15 minutes before removing. Cool cake completely before frosting. Store loosely covered.
If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs.
Bundt® cake baking instructions:
All you need for cakes:
1/3 cup oil.
1 cup water.
3 eggs.
All you need for filling:
2 tbsp oil.
2 tbsp water.
1. Set your oven to 350 degrees F. Prepare Bundt® pan to keep cake from sticking by lightly coating bottom of pan with baking spray with flour or using shortening and a flour dusting.
We recommend using Pillsbury® baking spray with flour.
2. Combine cake mix, oil, water and eggs in a large bowl. Stir until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes.
We recommend using Crisco® oil.
3. Combine filling mix, oil and water in small bowl. Stir until blended.
4. Pour cake batter into prepared pan; spread evenly. Spoon prepared filling evenly in ring over center of cake batter.
Filling should not touch sides of pan.
5. Bake at 350 degrees F for 39-43 minutes. Cool upright in pan for 45 minutes, then invert onto serving plate. Cool cake completely before frosting. Store loosely covered.
Tip: for a delicious drizzle, place 1/2 cup of your favorite Pillsbury Creamy Supreme® frosting in small microwave safe bowl. Microwave on high for 10 to 15 seconds; stir until smooth. Drizzle over cooled cake.
If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs.
Cupcake baking instructions:
All you need for cakes:
1/3 cup oil.
1 cup water.
3 eggs.
All you need for filling:
2 tbsp oil.
2 tbsp water.
1. Set your oven to 350 degrees F. Line cupcake pan with paper baking liners.
2. Combine cake mix, oil, water and eggs in a large bowl. Stir until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes.
3. Combine filling mix, oil and water in small bowl. Stir until blended.
4. Pour cake batter into prepared pan; fill each cup 1/3 full. Reserve remaining batter for later use. Spoon 1 teaspoon prepared filling evenly into center of each cup.
Filling should not touch sides of baking liner. Pour remaining cake batter into pan, filling each cup 2/3 full.
5. Bake at 350 degrees F for 19-23 minutes. Cool cake completely before frosting. Store loosely covered.
Pan size oven temp bake time.
Bundt® 350 degrees F 39-43 min.
13 x 9 inch 350 degrees F 34-38 min.
24 cupcakes 350 degrees F 19-23 min.
2 - 8-inch rounds 350 degrees F 34-38 min.
2 - 9-inch rounds 350 degrees F 29-22 min.
Warnings
Contains milk, soybean and wheat ingredients.
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