Pillsbury

Pillsbury Funfetti Premium Cake and Cupcake Mix with Candy Bits

15.25 oz

$1.81 each($0.12 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Coupon

SAVE

(2) for $3 (when you buy 2) Pillsbury Funfetti Cake Mixes, 15.25 oz., assorted varieties

Expires 7/23/2024

Description

Pillsbury Funfetti Premium Cake and Cupcake Mix with Candy Bits

Highlights

Nutrition Facts
As Packaged
10 servings per container
Serving Size
0.33 cup dry mix
- Amount Per Serving
  Calories
  160
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  340mg
  15%
- Potassium
  21mg
  0%
- Calcium
  121mg
  10%
- Iron
  1mg
  6%
^* 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^*
- Cholesterol
  55mg
  18%
- Sodium
  360mg
  16%
- Potassium
  42mg
  0%
- Calcium
  131mg
  10%
- Iron
  1mg
  6%
^* 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 Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Candy Bits (Sugar, Corn Starch, Vegetable Oil [Palm and Palm Kernel], Soy Lecithin, Dextrin, Confectioner's Glaze, Red 40 Lake, Yellow 5 Lake, Natural and Artificial Flavor, Blue 1 Lake, Carnauba Wax, Yellow 6 Lake, Red 3), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Dextrose, Salt, Cellulose, Corn Starch, Propylene Glycol Esters of Fatty Acids, Mono- and Diglycerides, Xanthan Gum, Natural and Artificial Flavor, Cellulose Gum Sodium Stearoyl Lactylate, Soy Lecithin, BHT and Citric Acid (Antioxidants).
Allergens and safety warnings
Contains soybean and wheat ingredients. May contain egg and milk ingredients.
All You Need: Whole Egg Recipe: 1 cup Water; 1/2 cup Oil; 3 Whole eggs (If desired, substitute 1/2 cup egg substitute for the eggs) or Egg White Recipe: 1-1/4 cups Water; 1/2 cup Oil; 4 Egg whites. 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). 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. Pan Size: 13 x 9-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. Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. Warning: Do not eat raw batter. Please cook fully before enjoying.