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|12 servings per container|
|Serving Size: .083 cake (39 g)|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||150 mg (6%)|
|Total Carbohydrate||34 g (11%)|
|Dietary Fiber||0 g (0%)|
All natural. Peanut free. Nut free. Dairy free. Egg free. Vegan. Scan to learn more about the sweet solution for food allergies. Like our Facebook page for special offers. Visit www.cherrybrookkitchen.com for a complete list of our products and where you can purchase them. CBK Sweet Rewards: Sweet Rewards is a program that rewards you for doing something you already do - purchase Cherrybrook Kitchen products! Simply collect the bottom flaps of your CBK mixes and redeem them for great prizes like t-shirts, water bottles, free mixes and much, much more! Visit us at cherrybrookkitchen.com for more details. We Understand Family: Patsy Rosenberg, our founder and chief baker, has multiple food allergies and developed these fantastic mixes from scratch. Her goal is to make life happier, inclusive and a little bit sweeter by providing safe and delicious food for all to enjoy. Everyone in the family or at the party will agree these are tasty and wonderful! Worry-Free: Cherrybrook Kitchen mixes are prepared on dedicated equipment that does not produce dairy or egg products. We have strict manufacturing protocols and we batch test for the presence of peanuts, dairy and eggs for consumer safety. Our peanut-and tree-nut free facility eliminates concerns of cross contamination. Cherrybrookkitchen.com. Made in America.
Unbleached Flour [Wheat, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Cane Sugar, Granulated Brown Sugar, All Natural Vanilla Flavor, Non-Alluminated Baking Powder, Sea Salt.
Contains wheat ingredients.
Baking: Makes one 9 inch single-layer cake or 12 cupcakes. All you need is: 1/3 cup melted margarine (substitute oil or butter [unless you are allergic to this ingredient] according to your needs) + 3/4 cup water + yellow cake mix. 1. Heat oven to 350 degrees. Grease the bottom and sides of a 9 inch round cake pan. For cupcakes use baking cups. 2. Blend margarine (substitute oil or butter [unless you are allergic to this ingredient] according to your needs), water, and cake mix at medium speed for 2 minutes, scraping the bowl occasionally until well mixed. Pour into pan. 3. Bake at 350 degrees for 25 minutes; reduce baking time to 22 minutes for dark pans. Cake is done when a toothpick inserted into the center comes out clean. (Cupcake baking time is 15-18 min.). Cool 10 minutes before removing from your pan. Cool completely before frosting. 4. Enjoy!
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