Pillsbury Pillsbury Moist Supreme Lemon Cake Mix

Pillsbury Moist Supreme Lemon Cake Mix

Department: Baking & CookingSNAP Eligible

15.25 oz box

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Nutrition Information

Nutrition Facts

10 servings per container

Serving Size0.1 PACKAGE

Amount per serving

Calories160

% Daily Value*

Total Fat 1.5 g2%

Saturated Fat 0.5 g3%

Trans Fat0%

Cholesterol 0 mg0%

Sodium 360 mg16%

Total Carbohydrates 35 g13%

Dietary Fiber 1 g4%

Total Sugar 19 g

Added Sugar 19 g38%

Protein 1 g

Vitamin D 0 mcg0%

Calcium 97 mg8%

Iron 1 mg6%

Potassium 24 mg0%

*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.

Highlights

This product is kosher
Kosher

Nutrition

160Calories
0.5 gSat Fat
360 mgSodium
19 gSugars

Ingredients

Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Canola Oil, Dextrose, Salt, Propylene Glycol Esters Of Fatty Acids, Natural And Artificial Flavor, Corn Starch, Mono- And Diglycerides, Cellulose Gum, Cellulose, Xanthan Gum, Sodium Stearoyl Lactylate, Yellow 5, Citric Acid And BHT (Antioxidants).

Warnings

Contains wheat ingredients. May contain egg, milk and soybean ingredients.

Details

Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 360 mg sodium (16% DV); 19 g total sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Delightfully moist! Naturally & artificially flavored. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com.

Directions

You Will Need: 1 cup water, 1/2 cup oil, 3 eggs*. Substitutions: Eggs: Use 1/4 cup of Greek yogurt; Oil: Use 1/2 cup unsweetened applesauce. Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with non-stick cooking spray or shortening and a flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Beat cake mix, water, oil and eggs* in bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s). 3. Bake at 350 degrees F. Follow bake times below. When toothpick inserted in center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan Size: 13 x 9-inch, Bake Time(a): 34 to 38 min. Pan Size: Two 8-inch rounds, Bake Time(a): 34 to 38 min. Pan Size: Two 9-inch rounds, Bake Time(a): 29 to 33 min. Pan Size: Bundt pan, Bake Time(a): 39 to 43 min. Pan Size: 24 cupcakes (1/2 full), Bake Time(a): 19 to 23 min. * If desired, substitute 4 egg whites. (a) Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. Warning: Do not eat raw batter. Please cook fully before enjoying.Do not eat raw batter. Please cook fully before enjoying.

Manufacturer

Hometown Food Company

Product Disclaimer:

Food Lion is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Food Lion, and the nutritional information on the product label does not match the information on our site, please contact Food Lion customer service and we will arrange for a credit to issue for the product at issue.