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Click the store of your choice to purchase Pillsbury Supreme Collection - Pumpkin Creme Cake Mix:

Pillsbury
Supreme Collection - Pumpkin Creme Cake Mix

$3.29

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Details

22.00 oz
SKU / UPC: 051500555293

Nutrition

Nutrition Facts
Serving Size 1/12 package mix
Servings Per Container 12
Amount Per Serving
Calories 210Calories from Fat
% Daily Value*
Total Fat 4.5g7%
Saturated Fat 1.5g9%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 330mg14%
Total Carbohydrate 41g14%
Dietary Fiber 1g 6%
Sugars 22g 
Protein 2g 
Vitamin A0%
Vitamin C2%
Calcium8%
Iron 6%

Ingredients

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

Directions

All You Need for Cakes: 1/3 cup of oil; 2 cup of water; 3 eggs*. All You Need for Filling: 2 Tbsp. of Oil; 2 Tbsp. of Water. Bundt Cake Baking Instructions: 1. Set your oven 350F. Prepare Bundt pan to keep cake from sticking by lightly coating bottom of pan with baking spray with flour or using shortening and a flour dusting. We recommend using Pillsbury Baking Spray with Flour. 2. Combined cake mix, oil and water in a large bowl. Stir until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco oil. 3. Combined filling mix, oil and small bowl. Stir until blended. 4. Pour cake batter into prepared pan; spread evenly. Spoon prepared filling evenly in ring over center of cake batter. Filling should not touch sides of pan. 5. Bake at 350F for 39-43 minutes. Cool upright in pan for 45 minutes, than invert onto serving plate. Cool cake completely before frosting. Store loosely covered. Tips: For a delicious drizzle, place 1/2 cup of your favorite Pillsbury Creamy Supreme Frosting in small microwave-safe bowl. Microwave on high for 10 to 15 seconds; stir until smooth. Drizzle over cool cake. Cupcake Baking Instructions: 1. Set your oven to 350F. Line cupcake pan with paper baking liners. 2. Combine cake mix, oil, water and eggs in a large bowl. Stir until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. 3. Combine filling mix, oil and water into small bowl. Stir until blended. 4. Pour cake batter into prepared pan; fill each cup 1/3 full. Reserve remaining batter for later use. Spoon 1 teaspoon prepared filling evenly into center of each cup. Filling should not touch sides of baking liner. Pour remaining cake batter into pan, filling each cup 2/3 full. 5. Bake at 350F for 19-23 minutes. Cool cake completely before frosting. Store loosely covered. 13 x 9 Sheet Cake Instructions: All You need for Cake: 1 cup water; 1/3 cup oil; 3 eggs. All You Need for Filling: 1 egg; 2 Tbsp. oil. 1. Set your oven to 350F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with baking spray with flour or using shortening and a flour ducting. We recommend using Pillsbury Baking Spray with flour. 2. Combine cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour cake batter into prepared pan; Spread evenly. Combined filling mix, egg and oil in a small bowl by hand until blended. Drop filling by spoonfuls onto cake batter. Pull knife through filling and batter in wide curves to swirl. We recommend using Crisco oil. 3. Bake at 350F. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10-15 minutes before removing. Cool cake completely before frosting. Store loosely covered. *If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs.