Pillsbury Moist Supreme

Cake Mix, Premium, Strawberry

Nutritional Info

Nutrition Facts

10 servings per container
Serving Size: 0.1 package (43 g)

 mixprepared
Calories160270
     Calories from Fat15120

Amount Per Serving and/or % Daily Value*

Total Fat1.5 g (3%)13.5 g (21%)
     Saturated Fat.5 g (3%)2.5 g (13%)
     Trans Fat0 g 
Cholesterol0 mg (0%)65 mg (22%)
Sodium360 mg (15%)380 mg (16%)
Total Carbohydrate35 g (12%)36 g (12%)
     Sugars19 g 
Protein1 g3 g

Calcium8%10%
Iron6%6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

15.25 oz.

for Personal Shopping

Cake Mix, Premium, Strawberry
Product Details

Naturally & artificially flavored. Makes 24 cupcakes. Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 360 mg sodium (15% DV); 19 g sugars. See nutrition facts for prepared product information. Frosting not included. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com. Facebook. Instagram. Pinterest. Made with 35% recycled fiber.

Ingredients

Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Artificial Strawberry Flavor Bits (Sugar, Corn Syrup, Yellow Corn Flour, Modified Corn Starch, Soybean Oil, Artificial Flavor, Colored with Red 40), Wheat Starch, Contains 2% or Less of: Canola Oil, Salt, Propylene Glycol Esters of Fatty Acids, Corn Starch, Distilled Monoglycerides, Natural and Artificial Flavors (Barley), Cellulose, Cellulose Gum, Dextrose, Xanthan Gum, Sodium Stearoyl Lactylate, Red 40, Citric Acid and BHT (Antioxidants).

Warnings

Contains soybean and wheat ingredients. May contain milk ingredients.

Directions

All You Need: 1 cup water; 1/2 cup oil; 3 eggs. Substitutions: Eggs: Use 1/4 cup of Greek yogurt or Oil: Use 1/2 cup unsweetened applesauce. 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). 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. 13x9-inch Pan Size: Bake 34 to 38 min. Two 8-inch Rounds: Bake 34 to 38 min. Two 9-inch Rounds: Bake 29 to 33 min. Bundt Pan: Bake 39 to 43 min. 24 Cupcakes (1/2 Full): Bake 19 to 23 min. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.

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