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About this item
Highlights
- Premium Cake & Cupcake Mix with Candy Bits
- Pairs great with Pillsbury Funfetti frosting
- 1 cup of pudding in the mix
- Makes 24 cupcakes
Specifications
Contains: Wheat, Soy, Milk, Eggs
Filling: No Filling
State of Readiness: Mix
Package Quantity: 1
Package type: Individual Item Multi-Serving
Bakery topping: No Topping
Baked good type: White Cakes
Net weight: 15.25 Ounces
TCIN: 13187216
UPC: 013300601334
Item Number (DPCI): 261-04-0093
Origin: Made in the USA or Imported
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Description
Pillsbury Cake Mix1 cup of pudding in the mix. Makes 24 cupcakes
Directions
All You Need: Whole Egg Recipe: 1 cup water, 1/3 cup oil, 3 whole eggs. Egg White Recipe: 1-1/4 cups water, 1/3 cup oil, 4 egg whites. Get Ready: Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or use shortening and a flour dusting. For Bundt cake coat the entire pan. For cupcakes use paper baking liners. Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco Oil. Bake: Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 to 15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Pan size - bake time: 13 x 9-inch - 32 to 36 min., two 8-inch round - 32 to 36 min., two 9-inch round - 27 to 31 min., bundt pan - 37 to 41 min., 24 cupcakes (2/3 full) - 18 to 22 min. Make your cake cholesterol-free by preparing cake as directed using 1-1/4 cups water, 1/3 cup vegetable oil, 1/2 cup egg substitute or 4 egg whites. For best results at high altitudes, add 1/4 cup flour. Follow basic recipe directions except for Whole Egg recipe, increase water to 1-1/4 cups.
Directions
All You Need: Whole Egg Recipe: 1 cup water, 1/3 cup oil, 3 whole eggs. Egg White Recipe: 1-1/4 cups water, 1/3 cup oil, 4 egg whites. Get Ready: Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or use shortening and a flour dusting. For Bundt cake coat the entire pan. For cupcakes use paper baking liners. Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco Oil. Bake: Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 to 15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Pan size - bake time: 13 x 9-inch - 32 to 36 min., two 8-inch round - 32 to 36 min., two 9-inch round - 27 to 31 min., bundt pan - 37 to 41 min., 24 cupcakes (2/3 full) - 18 to 22 min. Make your cake cholesterol-free by preparing cake as directed using 1-1/4 cups water, 1/3 cup vegetable oil, 1/2 cup egg substitute or 4 egg whites. For best results at high altitudes, add 1/4 cup flour. Follow basic recipe directions except for Whole Egg recipe, increase water to 1-1/4 cups.
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