Artificially flavored. Deliciously moist cake mix. Wilton: As recommended in Wilton method classes. For creative recipe ideas and baking tips, go to: duncanhines.com or scan the QR code with your mobile device. The Duncan Hines Promise: Duncan Hines promises a smooth, velvety batter for a perfect cake every time.
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). Contains 2% Or Less Of: Leavening (sodium Bicarbonate, Monocalcium Phosphate), Dextrose, Modified Food Starch, Salt, Cellulose Gum, Artificial Flavors, Colored With (yellow 5 Lake, Red 40 Lake).
You Will Need: 3 large eggs; 1/2 cup water; 7 tablespoons softened butter. 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). 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, softened butter and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour batter in pans and bake immediately. 3. Bake: Bake following chart below. Add 3 to 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, 26-31 min bake time; 2 9-inch, 22-27 min bake time; 13 x 9-inch, 26-31 min bake time; bundt, 33-36 min bake time; 24 cupcakes, 18-21 min bake time. For high altitude instructions, please visit www.duncanhines.com/products.
Serving Size 39.00 g
Servings Per Container 12
Amount Per Serving
% Daily Value
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrate 31g
Dietary Fiber 0g
Percent Daily Values are based on a 2,000 calorie diet.
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