The Ultimate Guide To Pillsbury Gluten Free Cake Mix: Two Delicious Recipes

The Ultimate Guide To Pillsbury Gluten Free Cake Mix: Two Delicious Recipes

Posted on
Swirled Galaxy Cupcakes
Swirled Galaxy Cupcakes from www.pillsburybaking.com

Are you in the mood for a delicious cake but need a gluten-free option? Look no further than Pillsbury’s gluten-free cake mix. This mix is perfect for those who want a convenient and easy way to enjoy a sweet treat without worrying about gluten. In this article, we will share two amazing recipes that use Pillsbury’s gluten-free cake mix. Let’s get started!

Recipe #1: Gluten-Free Chocolate Cake

Ingredients:

  • 1 box of Pillsbury Gluten Free Chocolate Cake Mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups water

Instructions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Mix well until the batter is smooth.
  3. Pour the batter into a greased 9-inch cake pan.
  4. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  5. Let the cake cool for 10-15 minutes before serving.
See also  Mint Cookies And Cream Ice Cream: A Cool And Refreshing Treat

Nutritional Information:

Per serving (1/12th of cake):

  • Calories: 270
  • Total Fat: 13g
  • Saturated Fat: 2.5g
  • Cholesterol: 50mg
  • Sodium: 320mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 1g
  • Sugars: 26g
  • Protein: 2g

Cooking Time:

30-35 minutes

Equipment:

  • 9-inch cake pan
  • Mixing bowl
  • Whisk or electric mixer
  • Measuring cups and spoons

Serving Suggestions:

Top your gluten-free chocolate cake with fresh berries, whipped cream, or chocolate ganache. Serve with a glass of milk or a cup of coffee for the perfect dessert.

Variations:

Try adding chocolate chips, chopped nuts, or shredded coconut to the batter for added texture and flavor. You can also substitute the water with coffee for a mocha twist.

Substitutions:

You can use applesauce or mashed bananas instead of vegetable oil for a healthier option. You can also use almond milk or coconut milk instead of water for a dairy-free version.

Storage:

Store your gluten-free chocolate cake in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Make sure your ingredients are at room temperature before baking for the best results.
  • Grease your cake pan well to prevent sticking.
  • Don’t overmix your batter, as this can lead to a tough, dry cake.

Frequently Asked Questions:

Q: Can I freeze my gluten-free chocolate cake?

A: Yes, you can freeze your cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

Q: Can I use this cake mix to make cupcakes?

A: Yes, simply follow the instructions on the box for cupcakes instead of a cake.

Recipe #2: Gluten-Free Lemon Blueberry Cake

Ingredients:

  • 1 box of Pillsbury Gluten Free Yellow Cake Mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups water
  • 1 cup fresh blueberries
  • 2 tablespoons lemon zest
See also  Apple Dump Cake With Cake Mix And Canned Apples

Instructions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Mix well until the batter is smooth.
  3. Add the lemon zest and blueberries to the batter and fold gently until they are evenly distributed.
  4. Pour the batter into a greased 9-inch cake pan.
  5. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. Let the cake cool for 10-15 minutes before serving.

Nutritional Information:

Per serving (1/12th of cake):

  • Calories: 280
  • Total Fat: 13g
  • Saturated Fat: 2.5g
  • Cholesterol: 50mg
  • Sodium: 310mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 0g
  • Sugars: 25g
  • Protein: 2g

Cooking Time:

30-35 minutes

Equipment:

  • 9-inch cake pan
  • Mixing bowl
  • Whisk or electric mixer
  • Measuring cups and spoons

Serving Suggestions:

Top your gluten-free lemon blueberry cake with a dusting of powdered sugar or a dollop of whipped cream. Serve with a cup of tea or lemonade for a refreshing dessert.

Variations:

Try using raspberries or blackberries instead of blueberries for a different flavor. You can also substitute the lemon zest with orange zest for a citrus twist.

Substitutions:

You can use melted butter or coconut oil instead of vegetable oil for a different flavor. You can also use almond extract or vanilla extract instead of lemon zest.

Storage:

Store your gluten-free lemon blueberry cake in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Make sure your blueberries are dry before adding them to the batter to prevent the batter from becoming too wet.
  • You can toss your blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
  • Add a teaspoon of lemon juice to the batter for an extra lemony flavor.
See also  Garlic Cream Fettuccine Cpk Recipe: A Creamy Delight That'll Leave You Craving For More

Frequently Asked Questions:

Q: Can I use frozen blueberries for this recipe?

A: Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding them to the batter.

Q: Can I use this cake mix to make a bundt cake?

A: Yes, simply follow the instructions on the box for a bundt cake instead of a regular cake.

Final Thoughts

Pillsbury’s gluten-free cake mix is a great option for those who want a tasty and convenient gluten-free dessert. These two recipes are easy to make and perfect for any occasion. Whether you prefer chocolate or lemon blueberry, these cakes are sure to satisfy your sweet tooth. We hope you give these recipes a try and enjoy them as much as we do!

Share this post: