Pillsbury Funfetti Cake Mix, 12 x 15.25 oz Case

DOT serving size: 43 GRM

DOT servings per container: 120

Vitamin A: 0 NIU

Saturated Fat: 1 GRM | 5% DV

Total Dietary Fiber: 1 GRM | 4% DV

Calcium: 100 MGM | 10% DV

Iron: 0.72 MGM | 4% DV

Vitamin C: 0 MGM

Carbohydrates: 35 GRM | 12% DV

Cholesterol: 0 MGM

Sodium: 340 MGM | 14% DV

Total Fat: 2 GRM | 3% DV

Calorie: 160 E14

Calories From Fat: 20 E14

Protein: 1 GRM

Total Sugar: 18 GRM

Transfatty Acids: 0 GRM

enriched bleached flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, candy bits (sugar, corn starch, vegetable oil [palm and palm kernel], soy lecithin, confectioner’s glaze, red 40 lake, yellow 5, yellow 5 lake, natural and artificial flavor, blue 1, carnauba wax, yellow 6, red 40), leavening (baking soda, calcium phosphate, sodium aluminum phosphate), wheat starch, contains 2% or less of: canola oil, dextrose, salt, cellulose, corn starch, propylene glycol esters of fatty acids, mono and diglycerides, xanthan gum, natural and artificial flavor, sodium stearoyl lactylate, cellulose gum, soy lecithin, whey, sodium caseinate, palm kernel oil, citric acid and bht (antioxidants).

DOT item: 619370

Rebel category: Bakery & Desserts

Case GTIN: 10013300601331

DOT product name: Funfetti Cake Mix

Brand: Pillsbury Baking

DOT category: Baking Kits & Mixes

Case pack: 12 - 15.25 OZ

Shipped temperature: Dry Goods

Shelf life: 540 days total; 90 days guaranteed when available from DOT.

Storage: Store carton in cool, dry place. Store prepared product loosely covered.

Usage: 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.

Preparation: BAKE: 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.

Dietary claims from DOT data: KOSHER.

Allergen note from DOT data: contains Milk and its derivatives, Soybean and its Derivatives, Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.