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Duncan Hines Classic Cake Mix Classic Yellow - 15.25 Oz
Cake Mix, Classic Yellow
Per 1/10 package: 180 Calories; 2.5g sat fat (13% DV); 350mg sodium (15% DV); 18g total sugars. See nutritional facts for as baked information. Perfectly moist. Say happy birthday with a sheet cake. how2recycle.info. www.duncanhines.com. SmartLabel: Scan or call 1-800-362-9834 for more food information. Questions or comments, visit us at www.duncanhines.com or call Mon.-Fri., 1-800-362-9834 (except national holidays). Please have entire package available when you call so we may gather information off the label. For more delicious inspirations, go to duncanhines.com.
|Serving size||0.1 package|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 4g||5%||15%|
|Saturated Fat 2.5g||13%||20%|
|Trans Fat 0g|
|Total Carbohydrate 34g||12%||12%|
|Dietary Fiber 0g||0%||0%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Sugar, Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono- and Diesters of Fats and Fatty Acids, Mono- and Diglycerides, Sodium Stearoyl Lactylate), Leavening (Baking Soda, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate Monohydrate), Wheat Starch, Contains 2% or Less of: Salt, Cellulose Gum, Xanthan Gum, Dextrose, Artificial Flavor, Yellow 5, Red 40.
Warning Contains: Contains: wheat.
Directions Try these ingredient swaps. Replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/3 cup of vegetable oil with: 1/3 cup Greek yogurt, refined coconut oil or applesauce. You will need: 1 cup water; 3 large eggs; 1/3 cup vegetable oil. Do not eat raw batter. Baking Instructions: See side of box for ingredient swaps. Step 1 Prep: Preheat oven to 350 degrees F for dark or coated pan(s). (Add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center comes out clean). Step 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 pan(s) and bake immediately. Step 3 Bake: Bake following chart below. Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. High Altitude (over 3,500 ft): Preheat oven to 350 degrees F. Add 2 tablespoons of flour into cake mix. Add 1/3 cup oil, 1 cup water and 3 large eggs. Blend as directed in step 2. Bake at 350 degrees F. two 8-inch pans 23-28 min; 13x9-inch pan baked 21-25 min; 24 cupcakes 16-20 min. Pans Size: Two 8 -inch. Bake Time: 26-31 min; Pan Size: Two 9-inch. Bake Time: 23-28 min; Pan Size: 13 x 9 inch. Bake Time: 23-28 min; Pan Size: Bundt (Add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center comes out clean) Bake Time 33-36 min; Pan Size: 24 cupcakes. Bake Time 18-21 min.
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