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Pillsbury Blue Raspberry Premium Cake Mix
Pillsbury Blue Raspberry Premium Cake Mix
15.25 oz
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Place your order with peace of mind.
About
Details
Pillsbury® Moist Supreme® Blue Raspberry Premium Cake Mix.
As always, pudding in the mix.
Naturally and artificially flavored.
Frosting not included.
Per 1/10 package.
160 calories.
0.5g sat fat, 3% DV.
340mg sodium, 14% DV.
18g sugars.
See nutrition facts for prepared product information.
Makes 24 cupcakes.
Ingredients
Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Propylene Glycol Monoesters, Salt, Cellulose, Mono And Diglycerides, Corn Starch, Xanthan Gum, Natural And Artificial Flavor, Citric Acid, Propylene Glycol Esters Of Fatty Acids, Cellulose Gum, Sodium Caseinate, Nonfat Milk, Polysorbate 60, Soy Lecithin, Sodium Stearate, Datem, Blue 1 Lake, Tbhq And Citric Acid (antioxidants).
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.
Pan size: 13x9-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.
Warnings
Contains milk, soybean and wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 4g5%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 370mg16%
- Total Carbohydrate 33g12%
- Dietary Fiber 1g4%
- Sugars 17g
- Protein 1g
Details
Pillsbury® Moist Supreme® Blue Raspberry Premium Cake Mix.
As always, pudding in the mix.
Naturally and artificially flavored.
Frosting not included.
Per 1/10 package.
160 calories.
0.5g sat fat, 3% DV.
340mg sodium, 14% DV.
18g sugars.
See nutrition facts for prepared product information.
Makes 24 cupcakes.
Ingredients
Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Propylene Glycol Monoesters, Salt, Cellulose, Mono And Diglycerides, Corn Starch, Xanthan Gum, Natural And Artificial Flavor, Citric Acid, Propylene Glycol Esters Of Fatty Acids, Cellulose Gum, Sodium Caseinate, Nonfat Milk, Polysorbate 60, Soy Lecithin, Sodium Stearate, Datem, Blue 1 Lake, Tbhq And Citric Acid (antioxidants).
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.
Pan size: 13x9-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.
Warnings
Contains milk, soybean and wheat ingredients.
Common questions
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