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Duncan Hines Cake Mix, Coconut Supreme
Duncan Hines Cake Mix, Coconut Supreme
16.5 oz
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About
Details
Deliciously moist cake mix. Naturally & artificially flavored. Wilton - as recommended in Wilton Method Classes. For creative recipe ideas and baking tips, go to: duncanhines.com. The Duncan Hines Promise: The best cakes begin with best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time.
Ingredients
Sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (partially Hydrogenated Soybean Oil, Propylene Glycol Mono-and Diesters Of Fats, Mono-and Diglycerides, Partially Hydrogenated Cottonseed Oil, Soy Lecithin), Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Strach, Emulsifier (propylene Glycol Mono-and Diesters Of Fats And Fatty Acids, Mono-and Diglycerides, Soy Lecithin, Citric Acid To Protect Flavor), Salt, Dextrose, Cellulose Gum, Natural And Artificial Coconut Flavor, Xanthan Gum.
Directions
You Will Need: 3 large eggs; 1 cup water; 1/3 cup vegetable oil. Baking: 1. Prep: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.). Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes.) 2. Mix. Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately. 3. Bake: Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. Pan Size: 2 8-inch, Bake Time: 26-29 min. Pan Size: 2 9-inch, Bake Time: 24-27 min. Pan Size: 13x9-inch, Bake Time: 24-27 min. Pan Size: Bundt, Bake Time: 30-35 min. Pan Size: 24 Cupcakes, Bake Time: 15-18 min. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes. High Altitude (Over 3,500 ft): Heat oven to 350 degrees F. Stir 2 tbs flour into mix. Mix as directed above. Bake at 350 degrees F: Two 8-inch Pans: 26-30 min; Two 9-inch Pans: 24-28 min; 13x9 inch Pan: 25-29 min; Bundt Pan: 30-40 min; 24 Cupcakes: 12-16 min.
Warnings
Contains: tree nuts (coconut), soy, wheat. Manufactured on equipment that also processes tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 3.5g4%
- Saturated Fat 1g5%
- Trans Fat 0.5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 260mg11%
- Total Carbohydrate 31g11%
- Dietary Fiber 0g0%
- Sugars 17g
- Protein 1g
Details
Deliciously moist cake mix. Naturally & artificially flavored. Wilton - as recommended in Wilton Method Classes. For creative recipe ideas and baking tips, go to: duncanhines.com. The Duncan Hines Promise: The best cakes begin with best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time.
Ingredients
Sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (partially Hydrogenated Soybean Oil, Propylene Glycol Mono-and Diesters Of Fats, Mono-and Diglycerides, Partially Hydrogenated Cottonseed Oil, Soy Lecithin), Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Strach, Emulsifier (propylene Glycol Mono-and Diesters Of Fats And Fatty Acids, Mono-and Diglycerides, Soy Lecithin, Citric Acid To Protect Flavor), Salt, Dextrose, Cellulose Gum, Natural And Artificial Coconut Flavor, Xanthan Gum.
Directions
You Will Need: 3 large eggs; 1 cup water; 1/3 cup vegetable oil. Baking: 1. Prep: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.). Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes.) 2. Mix. Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately. 3. Bake: Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. Pan Size: 2 8-inch, Bake Time: 26-29 min. Pan Size: 2 9-inch, Bake Time: 24-27 min. Pan Size: 13x9-inch, Bake Time: 24-27 min. Pan Size: Bundt, Bake Time: 30-35 min. Pan Size: 24 Cupcakes, Bake Time: 15-18 min. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes. High Altitude (Over 3,500 ft): Heat oven to 350 degrees F. Stir 2 tbs flour into mix. Mix as directed above. Bake at 350 degrees F: Two 8-inch Pans: 26-30 min; Two 9-inch Pans: 24-28 min; 13x9 inch Pan: 25-29 min; Bundt Pan: 30-40 min; 24 Cupcakes: 12-16 min.
Warnings
Contains: tree nuts (coconut), soy, wheat. Manufactured on equipment that also processes tree nuts.
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