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|10 servings per container|
|Serving Size: 0.1 package (43 g)|
|mix||prepared (nutrition provided for whole egg recipe)|
|Calories from Fat||15||120|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||2 g (3%)||13 g (21%)|
|Saturated Fat||.5 g (4%)||3 g (14%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||65 mg (22%)|
|Sodium||340 mg (14%)||360 mg (15%)|
|Total Carbohydrate||35 g (12%)||36 g (12%)|
|Dietary Fiber||1 g (4%)||4%|
|Protein||1 g||3 g|
As always, pudding in the mix. Per 1/10 Package: 160 calories; 0.5 g sat fat (4% DV); 340 mg sodium (14% 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. Made with 35% recycled fiber.
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Candy Bits (Sugar, Vegetable [Palm and Palm Kernel], Modified Corn Starch, Confectioner's Glaze, Soy Lecithin, Red 40 and Blue 1), Leavening (Baking Soda, Calcium Phosphate), Wheat Starch, Contains 2% or Less of: Canola Oil, Dextrose, Salt, Cellulose, Propylene Glycol Esters of Fatty Acids, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Natural and Artificial Flavor, Cellulose Gum, Sodium Stearoyl-2-Lactylate, Soy Lecithin, Whey, Sodium Caseinate, Palm Kernel Oil, Citric Acid and BHT (Antioxidants).
Contains milk, soybean and wheat ingredients.
All You Need: Whole Egg Recipe: 1 cup water; 1/2 cup oil; 3 whole eggs. Egg White Recipe: 1-1/4 cups water; 1/2 cup oil; 4 egg whites. Get Ready: 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. Get Set: 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. Bake: 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 19-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.
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