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Duncan Hines Cake Mix, Coconut Supreme, Perfectly Moist
Duncan Hines Cake Mix, Coconut Supreme, Perfectly Moist
15.25 oz
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About
Details
Made with coconut and other natural flavor. Per 1/10 Package: 180 calories; 2.5 g sat fat (13% DV); 350 mg sodium (15% DV); 19 g total sugars. See nutrition facts for as baked information. I'm nuts for coconut. Coconut cake drizzle with chocolate. duncanhines.com. how2recycle.info. SmartLabel: Scan or call 1-800-362-9834 for more food information. For more delicous inspiration, go to duncanhines.com. 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.
Ingredients
Enriched Bleached Wheat Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Wheat Starch, Canola Oil, Contains Less Than 2% Of: Propylene Glycol Mono- And Diesters, Salt, Mono- And Diglycerides, Fractionated Palm Oil, Sodium Stearoyl Lactylate, Cellulose Gum, Xanthan Gum, Coconut Blend (coconut Cream, Coconut Flour), Natural Flavor, Ascorbic Acid.
Directions
You Will Need: 1 Cup water; 3 Large eggs; 1/3 Cup vegetable oil. Do not eat raw batter. Baking Instructions: Step (1) Prep: Preheat oven to 350 degrees F for metal and glass pan(s), 325 degrees F for dark or coated pan(s) (Add 3-5 minutes for dark or coated pan(s). Cake is done when toothpick inserted comes out clean). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. 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 in center of oven following chart below. Add 3-5 minutes for dark or coated pan(s). Cake is done when toothpick inserted comes out clean. Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes. High Altitude (over 3,500 ft): Preheat oven to 350 degrees F. Stir 2 tbsp of flour into cake mix, 1/3 cup oil, 1 cup water and 3 large eggs. Blend as directed in step (2) Baked at 350 degrees F. Two 8-inch pans 23-28 min; 13 x 9-inch pan, baked 21-25 min; 24 cupcakes 16-20 min. Pan Size: Two 8-inch; 25-30 min bake time. Two 9-inch; 22-27 min baike time. 13 x 9-inch; 22-27 min baike time. Bundt; 33-36 min baike time. 26 cupcakes; 16-19 min baike time.
Warnings
Contains: wheat, tree nut (coconut).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 2g3%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 340mg15%
- Total Carbohydrate 36g13%
- Dietary Fiber 0g0%
- Sugars 18g
- Protein 1g
Details
Made with coconut and other natural flavor. Per 1/10 Package: 180 calories; 2.5 g sat fat (13% DV); 350 mg sodium (15% DV); 19 g total sugars. See nutrition facts for as baked information. I'm nuts for coconut. Coconut cake drizzle with chocolate. duncanhines.com. how2recycle.info. SmartLabel: Scan or call 1-800-362-9834 for more food information. For more delicous inspiration, go to duncanhines.com. 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.
Ingredients
Enriched Bleached Wheat Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Wheat Starch, Canola Oil, Contains Less Than 2% Of: Propylene Glycol Mono- And Diesters, Salt, Mono- And Diglycerides, Fractionated Palm Oil, Sodium Stearoyl Lactylate, Cellulose Gum, Xanthan Gum, Coconut Blend (coconut Cream, Coconut Flour), Natural Flavor, Ascorbic Acid.
Directions
You Will Need: 1 Cup water; 3 Large eggs; 1/3 Cup vegetable oil. Do not eat raw batter. Baking Instructions: Step (1) Prep: Preheat oven to 350 degrees F for metal and glass pan(s), 325 degrees F for dark or coated pan(s) (Add 3-5 minutes for dark or coated pan(s). Cake is done when toothpick inserted comes out clean). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. 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 in center of oven following chart below. Add 3-5 minutes for dark or coated pan(s). Cake is done when toothpick inserted comes out clean. Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes. High Altitude (over 3,500 ft): Preheat oven to 350 degrees F. Stir 2 tbsp of flour into cake mix, 1/3 cup oil, 1 cup water and 3 large eggs. Blend as directed in step (2) Baked at 350 degrees F. Two 8-inch pans 23-28 min; 13 x 9-inch pan, baked 21-25 min; 24 cupcakes 16-20 min. Pan Size: Two 8-inch; 25-30 min bake time. Two 9-inch; 22-27 min baike time. 13 x 9-inch; 22-27 min baike time. Bundt; 33-36 min baike time. 26 cupcakes; 16-19 min baike time.
Warnings
Contains: wheat, tree nut (coconut).
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