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Pillsbury

Pillsbury Moist Supreme Perfectly Pumpkin Cake Mix

15.25 oz
$1.85 each($0.12 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Enjoy the fall flavor of pumpkin with this Pillsbury Moist Supreme Pumpkin Cake Mix.

Highlights

  • Nutrition Facts

    10 servings per container

    Serving Size
    0.10 package
    • Amount Per Serving
      Calories
      160
    • % Daily Value*
    • Total Fat
      • 2g
      • 2%
    • Saturated Fat
      • 1g
      • 4%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 340mg
      • 15%
    • Total Carbohydrate
      • 35g
      • 13%
    • Dietary Fiber
      • 1g
      • 4%
    • Total Sugars
      • 18g
    • Includes Added Sugars
      • 18g
      • 35%
    • Protein
      • 2g
    • Calcium
      • 110mg
      • 8%
    • 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, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Wheat Starch, Contains 2% or Less of: Canola Oil, Dextrose, Dried Pumpkin, Salt, Cellulose, Propylene Glycol Esters of Fatty Acids, Corn Starch, Cinnamon, Mono and Diglycerides, Xanthan Gum, Sodium Stearoyl Lactylate, Cellulose Gum, Natural and Artificial Flavor, Molasses, Soy Lecithin, Whey, Nutmeg, Sodium Caseinate, Palm Kernel Oil, Ginger, Yellow 5, Red 40, Citric Acid and BHT (Antioxidants).

    Allergens and safety warnings

    Contains: MILK, SOYBEAN, WHEAT. May contain egg. Do not eat raw batter. Cook fully before enjoying.

  • Pumpkin Cake/Cupcakes:

    1 cup water
    1/2 cup oil
    3 eggs
    Pumpkin cake mix

    Set oven to 350°F. Coat bottom of pan with nonstick cooking spray or shortening and a flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups.

    Beat cake mix, water, oil and eggs in a bowl with mixer on medium speed for 2 minutes. Pour batter into pan. Bake according to times below. When toothpick inserted in the center comes out clean, cake is done. Cool for 10 - 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered.

    Pan Size:

    13" x 9": 34 - 38 minutes
    Two 8" rounds: 34 - 38 minutes
    Two 9-inch rounds: 29 - 33 minutes
    Bundt pan: 39 - 43 minutes
    24 cupcakes (1/2 full): 19 - 23 minutes

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