Pillsbury

Pillsbury Gluten Free Funfetti Cake & Cupcake Mix

17.00 oz

$4.14 each($0.24 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Premium cake & cupcake mix with candy bits. Makes 24 cupcakes.

Highlights

Nutrition Facts
As packaged
12 servings per container
Serving Size
0.25 cup dry mix
- Amount Per Serving
  Calories
  150
- % Daily Value^*
- Total Fat
  1.5g
  2%
- Saturated Fat
  0.5g
  3%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  370mg
  16%
- Total Carbohydrate
  33g
  12%
- Dietary Fiber
  1g
  4%
- Total Sugars
  16g
- Includes Added Sugars
  16g
  32%
- Protein
  1g
- Vitamin D
  0mcg
  0%
- Calcium
  100mg
  8%
- Iron
  0mg
  0%
- Potassium
  22mg
  0%
^* 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
  220
- % Daily Value^*
- Total Fat
  9g
  12%
- Saturated Fat
  1.5g
  8%
- Trans Fat
  0g
- Cholesterol
  45mg
  15%
- Sodium
  380mg
  17%
- Total Carbohydrate
  33g
  12%
- Dietary Fiber
  1g
  4%
- Total Sugars
  16g
- Includes Added Sugars
  16g
  32%
- Protein
  3g
- Vitamin D
  0mcg
  0%
- Calcium
  106mg
  8%
- Iron
  1mg
  6%
- Potassium
  39mg
  0%
^* 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
Rice Flour, Sugar, Potato Starch, 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, Carnuba Wax, Yellow 6 Lake, Red 3), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Pea Fiber, Contains 2% or Less of: Cellulose, Tapioca Starch, Canola Oil, Salt, Propylene Glycol Esters of Fatty Acids, Corn Starch, Mono- and Diglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Canola Lecithin, Sodium Stearoyl Lactylate, Citric Acid and BHT (Antioxidants).
Allergens and safety warnings
Contains: soybean ingredients. Warning: Do not eat raw batter. Please cook fully before enjoying.
Baking Instructions: All you need (Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.): 1 Cup Water, 1/3 Cup Oil, 3 Eggs. If desired, substitute 1/2 Cup gluten-free egg substitute for the eggs. 1. Set oven to 350 degrees F. Coat bottom of pan with gluten-free no-stick cooking spray. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil and eggs in large bowl; mix until moistened. Beat with mixer on low speed for 1 minute and then increase speed to medium for 2 minutes. Pour batter into pan(s). 3. Bake at 350 degrees F. Follow the bake times (for 13 x 9-inch pan size, bake 34 to 38 min; for two 8-inch rounds pan size, bake 34 to 38 min.; for two 9-inch rounds pan size, bake 29 to 33 min.; for Bundt pan, bake 39 to 43 min.; for 24 cupcakes (1/2 Full), bake 19 to 23 min.). 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.