Pillsbury Cake Mix, Strawberry, Premium

Pillsbury Cake Mix, Strawberry, Premium from Tom Thumb

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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, Salt, Corn Starch, Propylene Glycol Esters of Fatty Acids, Monoglycerides, Natural and Artificial Flavors (Barley), Cellulose, Cellulose Gum, Dextrose, Sodium Stearoyl Lactylate, Xanthan Gum, Red 40, Citric Acid and BHT (Antioxidants).

Directions

Pretty & pink strawberry cake. Prep: 25 min. Bake : 34 - 38 min. 1 package Pillsbury Moist Supreme Strawberry Flavored Premium Cake Mix Additional ingredients to prepare cake mix per package instructions 1 teaspoon finely grated lemon peel (optional) 1/2 cup Seedless Strawberry Jam 1 container Pillsbury Creamy Supreme White Frosting Fresh sliced strawberries and fresh lemon, for garnish (optional). Prepare cake batter according to package baking instructions; blend lemon peel into batter. Bake in 2 (8-inch) round baking pans according to baking instructions. Cool completely. LEVEL cake layers with serrated knife. Place 1 cake layer on cake plate. Spread jam on top of cake. Top with remaining cake layer. FROST top and sides of cake. Garnish with strawberries and lemon. All You Need: 1 Cup Water. 1/2 Cup Oil. 3 Eggs (If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). Substitutions. Eggs: Use 1/4 cup of Greek yogurt. Or. Oil: Use 1/2 cup unsweetened applesauce. Baking Instructions: (1) Set oven to 350 degree F. Coat bottom 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) 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 degree 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 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. Pan Size: Bundt pan, Bake Time: 39 to 43 min. Pan Size: 24 Cupcakes (1/2 full), Bake Time: 19 to 23 min.

Always refer to the actual package for the most accurate information

Nutrition Facts

Serving Size 0.33 Each
Servings Per Container 10
Amount Per Serving
Calories 160  
% Daily Value
Total Fat 2g 3%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1000mg 42%
Total Carbohydrate 35g 12%
Dietary Fiber 1g
4%
Sugar 19g
Protein 1g
% Daily Values are based on a 2,000 calorie diet