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Pillsbury
Cake Mix Golden Butter Recipe

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Details

15.25 oz
SKU / UPC: 051500607961

Nutrition

Nutrition Facts
Serving Size 1/10 package mix
Servings Per Container 10
Amount Per Serving
Calories 160Calories from Fat 35
% Daily Value*
Total Fat 4g6%
Saturated Fat 1.5g8%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 370mg15%
Total Carbohydrate 33g11%
Sugars 18g 
Protein 1g 
Vitamin A0%
Vitamin C0%
Calcium8%
Iron 6%

Ingredients

Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Baking Powder (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), contains 2% or less of: Dextrose, Propylene Glycol Monoesters, Salt, Mono- and Diglycerides, Corn Starch, Cellulose, Xanthan Gum, Natural and Artificial Flavors, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Polysorbate 60, Sodium Stearate, DATEM, Red 40, Yellow 5, TBHQ and Citric Acid (antioxidants). Contains Milk and Wheat ingredients. May contain soybean ingredients.

Directions

All You Need: 1 cup water, 1/3 cup softened butter or margarine, 3 eggs. Get Ready: Set your oven to 350F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or using shortening and a flour dusting. For Bundt(R) cake coat entire pan. For cupcakes use paper baking liners. Get Set: Blend cake mix, water, butter and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Bake: Bake at 350F. Follow the bake times below. When toothpick inserted in the center comes out clean, your cake is done. Cool 10-15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. 13 x 9-in pan: 34 to 38 min.; Two 8-inch round pans: 34 to 38 min.; Two 9-inch round pans: 29 to 33 min.; Bundt(R) pan: 39 to 43 min.; 24 cupcakes (2/3 full): 19 to 23 min. If desired, substitute 1/2 cup egg substitute for the eggs.