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Pelican Bay Key Lime Bundt Cake Mix

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Features

Just add egg, butter and milk for an easy to make delicious desert
Includes silicone spoon
29 ounces
Contains: Wheat, Milk
Manufactured in a facility which processes milk, egg, wheat, soy, peanut and tree nuts

Special Note: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Woot Services LLC and Woot, Inc. assume no liability for inaccuracies or misstatements about products.

Shipping Note: Eligible for shipping to all 50 states

Specs

Directions
•16 Tbsp. (2 sticks) unsalted butter • 4 eggs • 1 cup milk For Glaze: • 2 cups Confectioners Sugar • 3 Tbsp. lime juice Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a 10 to 20 cup Bundt pan. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add the sugar and continue beating until creamy, 2 to 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the cake mix in three additions, alternating with the milk and beginning and ending with the cake mix. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Pour batter into the prepared pan and, using a rubber spatula, spread the batter evenly. Bake until the center of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 10 minutes. Tap the pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely. Glaze: Whisk together 2 cups Confectiners sugar with 3 Tbsp. freshly squeezed lime juice. Drizzle glaze over cake. For even more lime flavor, sprinkle cake with a little grated lime zest.

Directions

•16 Tbsp. (2 sticks) unsalted butter • 4 eggs • 1 cup milk
For Glaze:
• 2 cups Confectioners Sugar • 3 Tbsp. lime juice

Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a 10 to 20 cup Bundt pan. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add the sugar and continue beating until creamy, 2 to 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the cake mix in three additions, alternating with the milk and beginning and ending with the cake mix. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Pour batter into the prepared pan and, using a rubber spatula, spread the batter evenly. Bake until the center of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 10 minutes. Tap the pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely.

Glaze: Whisk together 2 cups Confectiners sugar with 3 Tbsp. freshly squeezed lime juice. Drizzle glaze over cake. For even more lime flavor, sprinkle cake with a little grated lime zest.

Ingredients: Enriched Bread Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Dry Buttermilk, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Salt, Natural Vanilla Powder

Sugar Pack: Sugar, Citric Acid, Natural Key Lime Flavor, Natural Key Lime Peelz Flavor

Manufactured in a facility which processes milk, egg, wheat, soy, peanut and tree nuts

Nutritional Information
Serving Size:	68g
Servings per Container	12
Calories	220
Calories From Fat	5
Total Fat 0.5g	1%
Saturated Fat 0g	0%
Cholesterol 5mg	2%
Sodium 570mg	24%
Total Carbohydrate 54g	18%
Dietary Fiber 1g	4%
Sugars 134g
Protein 6g
Vitamin A	0%
Vitamin C	2%
Calcium	10%
Iron	6%

In the Box:

(1) Pelican Bay Key Lime Bundt Cake Mix

Specs

Directions
•16 Tbsp. (2 sticks) unsalted butter • 4 eggs • 1 cup milk For Glaze: • 2 cups Confectioners Sugar • 3 Tbsp. lime juice Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a 10 to 20 cup Bundt pan. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add the sugar and continue beating until creamy, 2 to 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the cake mix in three additions, alternating with the milk and beginning and ending with the cake mix. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Pour batter into the prepared pan and, using a rubber spatula, spread the batter evenly. Bake until the center of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 10 minutes. Tap the pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely. Glaze: Whisk together 2 cups Confectiners sugar with 3 Tbsp. freshly squeezed lime juice. Drizzle glaze over cake. For even more lime flavor, sprinkle cake with a little grated lime zest.

Directions

Nutritional Information
Serving Size:	68g
Servings per Container	12
Calories	220
Calories From Fat	5
Total Fat 0.5g	1%
Saturated Fat 0g	0%
Cholesterol 5mg	2%
Sodium 570mg	24%
Total Carbohydrate 54g	18%
Dietary Fiber 1g	4%
Sugars 134g
Protein 6g
Vitamin A	0%
Vitamin C	2%
Calcium	10%
Iron	6%

In the Box:

(1) Pelican Bay Key Lime Bundt Cake Mix

Sales Stats

Speed to First Woot:: 4h 0m 0.996s

Purchaser Experience

17% first woot
0% second woot
17% < 10 woots
0% < 25 woots
67% ≥ 25 woots

Purchaser Seniority

17% joined today
0% one week old
0% one month old
0% one year old
83% > one year old

Quantity Breakdown

67% bought 1
17% bought 2
17% bought 3

Percentage of Sales Per Hour

12	1	2	3	4	5	6	7	8	9	10	11	12	1	2	3	4	5	6	7	8	9	10	11
0%	0%	0%	0%	0%	0%	17%	0%	0%	0%	0%	17%	0%	33%	17%	0%	0%	17%	0%	0%	0%	0%	0%	0%

Percentage of Sales Per Day

Mon	Tue	Wed	Thu	Fri	Sat	Sun
0%	17%	17%	33%	17%	17%	0%

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Features

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Specs

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Quantity Breakdown

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Percentage of Sales Per Day

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