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Pillsbury

Pillsbury Supreme Collection Red Velvet Cake Mix

22 oz
$2.89 each($0.13 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Premium cake mix with naturally and artificially flavored cream cheese filling mix. Includes delicious filling mix. See nutrition facts for prepared product information. Per 1/12 Package: 210 calories; 2 g sat fat (9% DV); 270 mg sodium (11% DV); 23 g sugars.

Highlights

  • Nutrition Facts

    mix

    12 servings per container

    Serving Size
    0.083 package
    • Amount Per Serving
    • Calories210
      Calories from Fat40
    • % Daily Value*
    • Total Fat
      • 4.5g
      • 7%
    • Saturated Fat
      • 2g
      • 9%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 270mg
      • 11%
    • Total Carbohydrate
      • 41g
      • 14%
    • Dietary Fiber
      • 1g
      • 5%
    • Sugars
      • 23g
    • Protein
      • 2g
    • Calcium
      • 4%
    • Iron
      • 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

    prepared

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
    • Calories290
      Calories from Fat120
    • % Daily Value*
    • Total Fat
      • 13.5g
      • 21%
    • Saturated Fat
      • 3.5g
      • 17%
    • Cholesterol
      • 55mg
      • 18%
    • Sodium
      • 290mg
      • 12%
    • Total Carbohydrate
      • 0
      • 14%
    • Dietary Fiber
      • 0
      • 5%
    • Sugars
      • 24g
    • Protein
      • 3g
    • Calcium
      • 4%
    • Iron
      • 8%
    * 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

    Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Maltodextrin, Contains 2% or Less of: Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Cocoa Processed with Alkali, Natural and Artificial Flavors, Propylene Glycol Monoesters, Corn Starch, Cellulose, Mono and Diglycerides, Red 40 Lake, Salt, Modified Corn Starch, Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Artificial Color, Propylene Glycol Monostearate, Sodium Caseinate, Cellulose Gum, Polysorbate 60, Sodium Stearate, Sodium Stearoyl Lactylate, DATEM, TBHQ and Citric Acid (Antioxidants).

    Allergens and safety warnings

    Contains milk, soybean and wheat ingredients.

  • All You Need for Cake: 1 cup water, 1/3 cup oil, eggs. All You Need for Filling: 2 tbsp oil, 2 tbsp water. Bundt Caking Baking Instructions: Set oven to 350 degrees F. Prepare Bundt pan to keep cake from sticking by lightly coating entire pan with baking spray with flour or using shortening and a flour dusting. We recommend using Pillsbury Baking Spray with Flour. Combine cake mix, water, oil and eggs in a large bowl; mix until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco Oil. Combine filling mix, oil and water in small bowl. Stir until blended. Pour cake batter into prepared pan and spread evenly. Spoon prepared filling evenly in ring over center of cake batter. Filling should not touch sides of pan. Bake at 350 degrees F for 39 to 43 minutes. Cool upright in pan for 45 minutes, then invert onto serving plate. Cool cake completely before frosting. Store loosely covered. Tip: For a delicious drizzle, place 1/2 cup of your favorite Pillsbury Creamy Supreme Frosting in a small microwave-safe bowl. Microwave on high for 10 to 15 seconds; stir until smooth. Drizzle over cooked cake. For more decorating ideas, visit www.pillsburybaking.com. Cupcake Baking Instructions: Set oven to 350 degrees F. Line cupcake pan with paper baking cups. Combine cake mix, water, oil and eggs in a large bowl; mix until moistened. Beat with a mixer on medium speed for 2 minutes. Combine filling mix, oil and water in small bowl. Stir until blended. Pour cake batter into prepared cupcake pan. Fill each cup 1/3 full. Reserve remaining batter for later use. Spoon 1 teaspoon prepared filling evenly into center of each cup. Pour remaining cake batter into pan, filling each cup 2/3 full. Filling should not touch sides of paper baking cups. Bake at 350 degrees F for 19 to 23 minutes. Cook completely before frosting. Store loosely covered. Pan Size: Bundt pan, Bake Time: 39 to 43 min; Pan Size: 13 x 9-inch, Bake Time: 34 to 38 min; Pan Size: 24 cupcakes, Bake Time: 19 to 23 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. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.