Pillsbury Funfetti Chocolate with Oreo Cookie Pieces Cake Mix

15.25 oz

$1.89 each($0.12 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Makes 24 cupcakes. Frosting not included.

Highlights

Nutrition Facts
As packaged
10 servings per container
Serving Size
0.33 cup dry mix
- Amount Per Serving
  Calories
  170
- % Daily Value^*
- Total Fat
  2.5g
  3%
- Saturated Fat
  1g
  5%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  350mg
  15%
- Total Carbohydrate
  34g
  12%
- Dietary Fiber
  2g
  7%
- Total Sugars
  18g
- Includes Added Sugars
  18g
  36%
- Protein
  2g
- Vitamin D
  0mcg
  0%
- Calcium
  49mg
  4%
- Iron
  2mg
  10%
- Potassium
  137mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
As prepared
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  280
- % Daily Value^*
- Total Fat
  15g
  19%
- Saturated Fat
  3g
  15%
- Trans Fat
  0g
- Cholesterol
  55mg
  18%
- Sodium
  370mg
  16%
- Total Carbohydrate
  34g
  12%
- Dietary Fiber
  2g
  7%
- Total Sugars
  18g
- Includes Added Sugars
  18g
  36%
- Protein
  4g
- Vitamin D
  0mcg
  0%
- Calcium
  58mg
  4%
- Iron
  2mg
  10%
- Potassium
  159mg
  4%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Oreo Cookie Pieces (Unbleached Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Palm and/or Canola Oil, Cocoa Processed with Alkali, Invert Sugar, Leavening [Baking Soda and/or Calcium Phosphate], Soy Lecithin, Salt, Chocolate, Natural Flavor), Cocoa Processed with Alkali, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), 2% or Less of: Canola Oil, Corn Starch, Salt, Mono- and Diglycerides, Natural and Artificial Flavors, Cellulose, Cellulose Gum, Xanthan Gum, Sodium Stearoyl Lactylate, Citric Acid and BHT (Antioxidants).
Allergens and safety warnings
Contains soybean and wheat ingredients. May contain milk and egg ingredients.
All You Need: 1/2 cup oil, 1 cup water, 3 whole eggs (if desired, substitute 1/2 cup egg substitute for the eggs). 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). 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. Warning: Do not eat raw batter. Please cook fully before enjoying. Pan Size: 13 x 9-inch; 25 to 28 min. bake time. Two 8-inch rounds; 25 to 28 min. bake time. Two 9-inch rounds; 25 to 26 min. bake time. Bundt pan; 34 to 38 min. bake time. 24 Cupcakes (1/2 Full); 16 to 20 min. bake time.