Cakes & Icings

KRUSTEAZ PROFESSIONAL YELLOW CAKE MIX

Krusteaz combines quality and convenience in our cake mixes. Complete and ready to use, all you add is water. Easy mixing instructions apply to all sheet cake varieties so preparation is foolproof.
[object Object]

Primary Image (Web), Front, Left, In packaging

[object Object]

Primary Image (Web), Front, Left, Case

[object Object]

Product Image with Supporting Elements (web), Front, Left, Open Case

[object Object]

Primary Image (Web), Front, Center, Out of packaging

[object Object]

Primary Image (Web), Front, Center, Styled

[object Object] [object Object] [object Object] [object Object] [object Object]

GTIN 10041449102167
Alternative Item # 732-0180
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), palm and soybean oil, dextrose, Less than 2% of: aluminum sulfate, baking soda, beta carotene (color), corn syrup solids, egg whites, food starch-modified, mono and di-glycerides, monocalcium phosphate, natural and artificial flavors, nonfat milk, polysorbate 60, propylene glycol ester, salt, sodium aluminum phosphate, soy lecithin, wheat protein isolate, whey protein isolate, xanthan gum.

Nutrition Facts

48 servings per Container
Serving Size
1/3 cup dry mix = 42g
Amount per serving

Calories

200

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 350mg

15%

Total Carbohydrate 36g

0%

Dietary Fiber 0g

0%

Total Sugars 21g

Includes 20g  Added Sugars

40%

Protein 3g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 1mg

6%

Potassium 40mg

0%

Contains 4 allergens

Eggs
Milk
Soy
Wheat

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5lb (full box) mix 2 1/2 (9 cups) mix 52 oz (6 1/2 cups) water, divided 26 oz (3 1/4 cups) water, divided 1. Place half of water in mixer bowl. Add mix. Using a paddle, mix on medium speed for 3 minutes. 2. Change to low speed; mix for 1 minute while gradually adding second half of water. 3. Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes. 4. Scale batter into greased or paper-lined pans. BAKING DIRECTIONS Cupcake Pans: Preheat oven (300F for a convection oven; 350F for a standard oven). Pour 1 1/2 oz of batter into each cupcake tin. For a convection oven, bake for 15-20 minutes. For a standard oven, bake for 18-23 minutes. Round Pans (9-inch): Preheat oven (300F for a convection oven; 350F for a standard oven). Pour 22 oz of batter into each pan. For a convection oven, bake for 23-28 minutes. For a standard oven, bake for 28-33 minutes. Half Sheet Pan (16x12x1-inch): Preheat oven (300F for a convection oven; 350F for a standard oven). Pour 4lb 2oz of batter into a half sheet pan. For a convection oven, bake for 23-28 minutes. For a standard oven, bake for 30-35 minutes. Full Sheet Pan (24x16x1-inch): Preheat oven (300F for a convection oven; 350F for a standard oven). Pour 8lb 4oz of batter into a full sheet pan. For a convection oven, bake for 23-28 minutes. For a standard oven, bake for 30-35 minutes.

EXTRA RICH CAKE RECIPE: For full batch, prepare as directed in step 1 using 16 oz (2 cups) water, 12 oz (6) eggs and 6 oz (3/4 cup) vegetable oil. In step 2, add 28 oz (3 1/2 cups) water. Follow steps 3-4. Increase bake time 5-10 minutes. HIGH ALTITUDE: For full batch, add 3 oz (3/4 cup) all-purpose flour and an additional 4 oz (1/2 cup) water. Prepare as directed increasing oven temperature by 25 F and decreasing bake time by 1-2 minutes.

This mix should perform for its intended use for 12 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).
Subscribe to our monthly FlipNotes Newsletter