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Pillsbury Moist Supreme
|12 servings per container|
|Serving Size: .083 package (38 g)|
|Calories from Fat||15||100|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1.5 g (3%)||11.5 g (18%)|
|Saturated Fat||.5 g (3%)||2.5 g (12%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||55 mg (18%)|
|Sodium||260 mg (11%)||270 mg (11%)|
|Total Carbohydrate||30 g (10%)||10%|
|Dietary Fiber||2 g (6%)||6%|
|Sugar Alcohol||15 g|
|Protein||2 g||4 g|
Not a low calorie food. Sweetened with Splenda. Makes 24 cupcakes. Per 1/12 Package: 110 calories; 0.5 g sat fat (3% DV); 260 mg sodium (11% DV); 0 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466. Visit us at www.Pillsburybaking.com. Try our other products! Made with 35% recycled fiber.
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Cocoa Processed with Alkali, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Propylene Glycol Esters of Fatty Acids, Salt, Distilled Monoglycerides, Xanthan Gum, Cellulose, Natural and Artificial Flavor, Cellulose, Natural and Artificial Flavor, Cellulose Gum, Sodium Stearoyl-2-Lactylate, Acesulfame Potassium (Non Nutritive Sweetener), Sucralose (Non Nutritive Sweetener), Red 40, Citric Acid and BHT (Antioxidants).
Contains wheat ingredients. May contain milk and soybean ingredients. Excess consumption may cause a laxative effect (due to Maltitol).
All You Need: 1-1/4 cup water; 1/2 cup oil; 3 eggs. Baking Instructions: 1. Set oven to 325 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 a 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 325 degrees F. Follow the bake times below. When toothpick is 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 minutes; Two 8-inch rounds, 34 to 38 minutes; Two 9-inch rounds, 29 to 33 minutes; Bundt pan 39 to 43 minutes; 24 cupcakes (1/2 full) 19 to 23 minutes. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.
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