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Pillsbury

Pillsbury Orangesicle Premium Cake Mix

15.25 oz
$1.04 each($0.07 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Pillsbury Orangesicle Premium Cake Mix 15.25 OZ.

Highlights

  • Nutrition Facts

    10 servings per container

    Serving Size
    1/10 package
    • Amount Per Serving
    • Calories160
      Calories from Fat15
    • % Daily Value*
    • Cholesterol
      • 0Milligram
      • 0%
    • Sodium
      • 340Milligram
      • 14%
    • Protein
      • 1Gram
    • Vitamin A
      • 0International Units
      • 0%
    • Calcium
      • 100Milligram
      • 10%
    • Vitamin C
      • 0Milligram
      • 0%
    • Iron
      • 1.08Milligram
      • 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, SALT, CELLULOSE, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, CORN STARCH, NATURAL AND ARTIFICIAL FLAVOR, DISTILLED MONOGLYCERIDES, XANTHAN GUM, CITRIC ACID, CELLULOSE GUM, SODIUM STEAROYL-2-LACTYLATE, SOY LECITHIN, WHEY, SODIUM CASEINATE, PALM KERNEL OIL, CITRIC ACID AND BHT (ANTIOXIDANTS), YELLOW 5, RED 40.

    Allergens and safety warnings

    CONTAINS MILK, SOYBEAN AND WHEAT INGREDIENTS.

  • All You Need: Whole Egg Recipe: 1 Cup Water, 1/2 Cup Oil, 3 Eggs Egg White Recipe: 1 1/4 Cups Water, 1/2 Cup Oil, 4 Egg Whites 1. Set oven to 350°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. Combine bake mix, water, oil and eggs in large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisco® oil. 3. Bake at 350°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. For 13x9-inch pan, bake 34 to 38 min.; For Two 8-inch rounds, bake 34 to 38 min.; For Two 9-inch rounds, bake 29 to 33 min.; For Bundt® pan, bake 39 to 43 min.; For 24 cupcakes (1/2 full), bake 19 to 23 min. If desired, substitute 1/2 cup egg substitute for the eggs. Bundt® is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.