Bakers' Plus Yellow Cake Mix

by Pillsbury


Bakers’ Plus won’t crack or crumble, so your cakes will be easier to produce with less scrap. It stands up beautifully to excessive handling for elaborate decoration. Use this versatile mix to create everything from cupcakes to layer and sheet cakes. In fact, our mix is so versatile it can be used to make cobblers, cookies, and dessert bars too!


Packaging: Bag


Shelf Life: 186 days


Allergen Information: Contains Wheat, Egg, Milk and Soy Ingredients


UPC Code: 018000392834


Applications: used to make cobblers, cookies, and dessert bars too!


Country of Origin:

USA

Kosher Certification

Item Number: D-0730

 

Suggested Directions for 15.25 oz

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 large bowl; mix until moistened. Beat with 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 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. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs. 


$98.93


Bakers’ Plus won’t crack or crumble, so your cakes will be easier to produce with less scrap. It stands up beautifully to excessive handling for elaborate decoration. Use this versatile mix to create everything from cupcakes to layer and sheet cakes. In fact, our mix is so versatile it can be used to make cobblers, cookies, and dessert bars too!


Packaging: Bag


Shelf Life: 186 days


Allergen Information: Contains Wheat, Egg, Milk and Soy Ingredients


UPC Code: 018000392834


Applications: used to make cobblers, cookies, and dessert bars too!


Country of Origin:

USA

Kosher Certification

Item Number: D-0730

 

Suggested Directions for 15.25 oz

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 large bowl; mix until moistened. Beat with 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 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. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs. 



Bakers’ Plus won’t crack or crumble, so your cakes will be easier to produce with less scrap. It stands up beautifully to excessive handling for elaborate decoration. Use this versatile mix to create everything from cupcakes to layer and sheet cakes. In fact, our mix is so versatile it can be used to make cobblers, cookies, and dessert bars too!


Packaging: Bag


Shelf Life: 186 days


Allergen Information: Contains Wheat, Egg, Milk and Soy Ingredients


UPC Code: 018000392834


Applications: used to make cobblers, cookies, and dessert bars too!


Country of Origin:

USA

Kosher Certification

Item Number: D-0730

 

Suggested Directions for 15.25 oz

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 large bowl; mix until moistened. Beat with 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 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. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs. 



Bakers’ Plus won’t crack or crumble, so your cakes will be easier to produce with less scrap. It stands up beautifully to excessive handling for elaborate decoration. Use this versatile mix to create everything from cupcakes to layer and sheet cakes. In fact, our mix is so versatile it can be used to make cobblers, cookies, and dessert bars too!


Packaging: Bag


Shelf Life: 186 days


Allergen Information: Contains Wheat, Egg, Milk and Soy Ingredients


UPC Code: 018000392834


Applications: used to make cobblers, cookies, and dessert bars too!


Country of Origin:

USA

Kosher Certification

Item Number: D-0730

 

Suggested Directions for 15.25 oz

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 large bowl; mix until moistened. Beat with 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 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. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs. 


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