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Pillsbury Funfetti Cake And Cupcake Mix Yellow With Candy Bits - 15.25 Oz

Pillsbury Funfetti Cake And Cupcake Mix Yellow With Candy Bits - 15.25 Oz

Cake & Cupcake Mix with Candy Bits, Yellow

Per 1/10 Package: 160 calories; 1 g sat fat (5% DV); 330 mg sodium (14% DV); 20 g total sugars. See nutrition facts for prepared product information. New! Makes 24 cupcakes. www.pillysburybaking.com. Facebook. Instagram. Pinterest. Questions or Comments? 1-800-767-4466. Visit us at ww.pillysburybaking.com. Inspiration & tips at www.pillysburybaking.com. Made with 35% recycled fiber.
Nutrition Facts
Serving size 0.1 package
Servings Per Container 10
Amount Per Serving (+)
Calories 160 240
Calories from Fat 0 0
% Daily Value*
Total Fat 2g 3% 13%
Saturated Fat 1g 5% 13%
Trans Fat 0g
Cholesterol 0mg 0% 25%
Sodium 330mg 14% 16%
Potassium 26mg 0% 2%
Total Carbohydrate 35g 13% 13%
Dietary Fiber 1g 4% 4%
Sugars (-)
Protein 1g 0% 0%
Vitamin A (-) (-)
Vitamin C (-) (-)
Calcium 6% 8%
Iron 6% 6%
(-) 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.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Candy Bits (Sugar, Hydrogenated Palm Kernel Oil, Corn Syrup, Soy Lecithin, Red 3, Blue 1, Carnauba Wax), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Wheat Flour, Contains 2% or Less of: Canola Oil, Dextrose, Salt, Corn Starch, Propylene Glycol Esters of Fatty Acids, Natural and Artificial Flavor, Mono and Diglycerides, Cellulose Gum, Cellulose, Xanthan Gum, Sodium Stearoyl Lactylate, Yellow 5, Red 40, BHT and Citric Acid (Antioxidants).
Product Attributes
Kosher
Warning Contains: Contains wheat, milk and soybean ingredients. Do not eat raw batter.
Directions All You Need: 1 cup water; 1/4 cup oil; 4 large 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 cups. (2) Beat cake mix, water, oil and eggs in bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s). (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. Pan Size: 13 x 9-inch; Bake Time: 34 to 38 min. Pan Size: Two 8-inch rounds; Bake Time: 34 to 38 min. Pan Size: Two 9-inch rounds; Bake Time: 29 to 33 min. Pan Size: Bundt pan; Bake Time: 39 to 43 min. Pan Size: 24 Cupcakes (1/2 full); Bake Time: 19 to 23 min. If desired, substitute 1/2 cup egg substitute for the eggs Turn the box for the recipe!

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