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slide 1 of 1, Pillsbury Pumpkin Cake Mix, 15.3 oz
Pillsbury

Pillsbury Pumpkin Cake Mix

All You Need: Whole Egg Recipe: 1 cup water; 1/2 cup oil; 3 whole eggs Or Egg White Recipe: 1 cup water; 1/2 cup oil; 4 egg whites. Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking liners. 2. 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. 3. Bake at 350 degrees. 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. Cook cake completely before frosting. Store loosely covered. 13 x 9-Inch Pan: 34 to 38 min. bake time. Two 8-inch Rounds: 34 to 38 min. bake time. Two 9-Inch Rounds: 29 to 33 min. bake time. Bundt Pan: 39 to 43 min. bake time. 24 Cupcakes (1/2 Full): 19 to 23 min. bake time. If desired, substitute 1/2 cup egg substitute for the eggs.

Ingredients

Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean Oil, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Wheat Starch, Dextrose, Dried Pumpkin, Salt, Propylene Glycol Monoesters, Corn Starch, Mono and Diglycerides, Cinnamon, Cellulose, Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Artificial Flavor, Cellulose Gum, Sodium Caseinate, Dried Molasses, Nonfat Milk, Soy Lecithin, Polysorbate 60, Nutmeg, Sodium Stearate, DATEM, Ginger, Yellow 5, Red 40, TBHQ and Citric Acid (Antioxidants).
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