Pillsbury Moist Supreme Lemon Cake Mix

Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Wheat Starch, Canola Oil, Dextrose, Salt, Natural and Artificial Flavor, Corn Starch, Propylene Glycol Esters of Fatty Acids, Distilled Monoglycerides, Cellulose Gum, Cellulose, Xanthan Gum, Sodium Stearoyl Lactylate, Citric Acid and BHT (Antioxidants), Yellow 5.Contains wheat ingredients. May contain milk and soybean ingredients.

Description

Naturally and artificially flavored. Makes 24 cupcakes. Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 370 mg sodium (15% DV); 19 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com. Facebook. Instagram. Pinterest. Made with 35% recycled fiber.

Instructions

1. All You Need: 1 cup water; 1/2 cup oil; 3 eggs. Get Ready: Set oven to 350 degrees 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. Get Set: Combine cake mix, water, oil, and eggs in a large bowl; mix until moistened. Beat with a mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisco Oil. Bake: Bake at 350 degrees 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. Pan size: 13 x 9-inch, Bake Time: 34 to 38 minutes; Two 8-inch rounds, 34 to 38 minutes; Two 9-inch rounds, 29 to 33 minutes; Bundt pan 39 to 43 minutes; 24 cupcakes (1/2 full) 19 to 23 minutes. If desired, substitute 4 egg whites or 1/2 cup egg substitute for 3 eggs.

UPC:

0051500603890

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