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Pillsbury Funfetti Cake Pop Kit
Pillsbury Funfetti Cake Pop Kit
11.08 oz
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About
Details
What's Inside: Yellow cake mix (1 pouch); White confectionery wafers (1 pouch); Vanilla frosting (naturally & artificially flavored) (1 pouch); Candy bits (1 pouch); Pop sticks (1 pouch). Makes 12 pops.
Ingredients
Cake Mix: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Baking Powder (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Dextrose, Propylene Glycol Monoesters, Salt, Mono and Diglycerides, Corn Starch, Artificial Flavor, Cellulose, Xanthan Gum, Propylene Glycol Esters Of Fatty Acids, Cellulose Gum, Sodium Caseinate, Polysorbate 60, Sodium Stearate, Datem, Red 40 Yellow 5, TBHQ and Citric Acid (Antioxidants). White Confectionery Wafers: Sugar, Fractionated Palm Kernel Oil and Hydrogenated Palm Oil, Nonfat Dry Milk, Whole Milk, Glyceryl Lacto Esters of Fatty Acids with Citric Acid (To Protect Flavor), Soy Lecithin (Emulsifier), Salt, Vanillin (Artificial Flavor). Frosting: Powdered Sugar (Sugar, Corn Starch), Shortening (Palm Oil and Soybean Oil with Mono and Diglycerides, Polysorbate 60, TBHQ, Citric Acid), Corn Syrup, Water, Salt, Natural And Artificial Flavor, Modified Corn Starch, Artificial Color, Soy Lecithin, Polysorbate 60, Potassium Sorbate (Preservative), Citric Acid, Mono and Diglycerides. Candy Bits: Sugar, Corn Starch, Partially Hydrogenated Soybean and Cottonseed Oils, Soy Lecithin, Dextrin, Confectioner's Glaze, Red 40 Lake, Natural And Artificial Flavor, Yellow 6 Lake, Carnauba Wax, Blue 1 Lake, Yellow 5 Lake, Red 3, Red 40.
Directions
All You Need: 1 tablespoon oil; 1/4 cup water; 1 large egg. Baking: 1. Heat oven to 350 degrees F. Coat 8 x 8-inch baking pan with no-stick cooking spray. Combine cake mix, oil, water and egg in a large bowl. Beat with a mixer on low speed 30 seconds. Scrape bowl and mix an additional 2 minutes on medium speed. Spread into prepared pan. Bake 12 to 15 minutes or until toothpick inserted into center of cake comes out clean. Cool completely. 2. Crumble cake into fine crumbs in large bowl. Knead frosting pouch 10 times. Squeeze frosting into crumbs and mix until completely combined. Tightly compress and roll into 12 1-inch balls. Place on baking sheet. 3. Place half of white confectionery wafers in microwave safe bowl. Melt at medium power for 30 seconds at a time, stirring with a spoon between intervals. Do not overheat. Dip the tip of pop stick 1/2 inch into melted wafers and insert into center of cake ball. Repeat for each pop. Cover and chill in refrigerator 30 to 45 minutes, then remove for coating as directed in next step. 4. Add remaining wafers to already melted wafers and microwave in 30 second intervals stirring until melted and smooth. Dip each pop into melted wafers, tilting bowl and turning pop to coat completely. Allow excess to drip off. Immediately sprinkle with candy bits. Place pops on wax paper-lined baking sheets and store covered in refrigerator. Let stand at room temperature at least 3 minutes before serving. Tip: After coating, place sticks into foam block until set.
Warnings
Contains milk, soybean and wheat ingredients
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 5g8%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 20mg7%
- Sodium 105mg4%
- Total Carbohydrate 18g6%
- Dietary Fiber 0g0%
- Sugars 13g
- Protein 1g
Details
What's Inside: Yellow cake mix (1 pouch); White confectionery wafers (1 pouch); Vanilla frosting (naturally & artificially flavored) (1 pouch); Candy bits (1 pouch); Pop sticks (1 pouch). Makes 12 pops.
Ingredients
Cake Mix: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Baking Powder (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Dextrose, Propylene Glycol Monoesters, Salt, Mono and Diglycerides, Corn Starch, Artificial Flavor, Cellulose, Xanthan Gum, Propylene Glycol Esters Of Fatty Acids, Cellulose Gum, Sodium Caseinate, Polysorbate 60, Sodium Stearate, Datem, Red 40 Yellow 5, TBHQ and Citric Acid (Antioxidants). White Confectionery Wafers: Sugar, Fractionated Palm Kernel Oil and Hydrogenated Palm Oil, Nonfat Dry Milk, Whole Milk, Glyceryl Lacto Esters of Fatty Acids with Citric Acid (To Protect Flavor), Soy Lecithin (Emulsifier), Salt, Vanillin (Artificial Flavor). Frosting: Powdered Sugar (Sugar, Corn Starch), Shortening (Palm Oil and Soybean Oil with Mono and Diglycerides, Polysorbate 60, TBHQ, Citric Acid), Corn Syrup, Water, Salt, Natural And Artificial Flavor, Modified Corn Starch, Artificial Color, Soy Lecithin, Polysorbate 60, Potassium Sorbate (Preservative), Citric Acid, Mono and Diglycerides. Candy Bits: Sugar, Corn Starch, Partially Hydrogenated Soybean and Cottonseed Oils, Soy Lecithin, Dextrin, Confectioner's Glaze, Red 40 Lake, Natural And Artificial Flavor, Yellow 6 Lake, Carnauba Wax, Blue 1 Lake, Yellow 5 Lake, Red 3, Red 40.
Directions
All You Need: 1 tablespoon oil; 1/4 cup water; 1 large egg. Baking: 1. Heat oven to 350 degrees F. Coat 8 x 8-inch baking pan with no-stick cooking spray. Combine cake mix, oil, water and egg in a large bowl. Beat with a mixer on low speed 30 seconds. Scrape bowl and mix an additional 2 minutes on medium speed. Spread into prepared pan. Bake 12 to 15 minutes or until toothpick inserted into center of cake comes out clean. Cool completely. 2. Crumble cake into fine crumbs in large bowl. Knead frosting pouch 10 times. Squeeze frosting into crumbs and mix until completely combined. Tightly compress and roll into 12 1-inch balls. Place on baking sheet. 3. Place half of white confectionery wafers in microwave safe bowl. Melt at medium power for 30 seconds at a time, stirring with a spoon between intervals. Do not overheat. Dip the tip of pop stick 1/2 inch into melted wafers and insert into center of cake ball. Repeat for each pop. Cover and chill in refrigerator 30 to 45 minutes, then remove for coating as directed in next step. 4. Add remaining wafers to already melted wafers and microwave in 30 second intervals stirring until melted and smooth. Dip each pop into melted wafers, tilting bowl and turning pop to coat completely. Allow excess to drip off. Immediately sprinkle with candy bits. Place pops on wax paper-lined baking sheets and store covered in refrigerator. Let stand at room temperature at least 3 minutes before serving. Tip: After coating, place sticks into foam block until set.
Warnings
Contains milk, soybean and wheat ingredients
Common questions
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