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Duncan Hines Cake Mix, Pink Velvet
Duncan Hines Cake Mix, Pink Velvet
16.5 oz
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About
Details
Deliciously moist cake mix. Buttery vanilla flavor. Artificially flavored. Per 1/12 Package: 160 calories; 2 g sat fat (10% DV); 240 mg sodium (10% DV); 17 g sugars. See nutrition facts for as baked information. New! For creative recipe ideas and baking tips, go to: duncanhines.com or scan the QR code below with your mobile device. The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time. For questions or comments please call toll free 1-800-362-9834.
Ingredients
Sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (palm Oil), Wheat Starch, Leavening (sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% Or Less Of: Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Natural And Artificial Flavor, Salt, Artificial Flavors, Xanthan Gum, Cellulose Gum, Colored With Red 40.
Directions
You Will Need: 3 large eggs; 2/3 cup water; 8 tablespoons (1 stick) butter (softened) (To Substitute Oil for Butter: 3/4 cup water, 1/3 cup oil, 3 eggs. Mix as directed above. Bake at 325 degrees F: two 8-inch pans 27-30 minutes; two 9-inch pans 23-26 minutes; 13 x 9-in pan 26-29 minutes; bundt pan 33-36 minutes; 24 cupcakes 18-21 minutes). Baking Instructions: 1: Prep. 325 degrees F. Preheat oven to 325 degrees F for metal and glass pans, 300 degrees F for dark or coated pans (Add 3-5 minutes to bake time for dark or coated pans. Cakes are done when toothpick inserted in center comes out free of crumbs). Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes). 2: Mix. Blend velvet cake mix, water, butter (softened) and eggs in a large bowl at low speed until moistened (about 30 seconds). Scrape sides of bowl. Beat at medium speed for 2 minutes. Batter will be thick and fluffy. Pour batter and spread evenly into pans. Bake immediately. 3: Bake. Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cakes are done when toothpick inserted in center comes out free of crumbs. Cool in pan on wire rack for 15 minutes before removing. Cool completely before frosting. 2 - 8-inch pan size: 30-33 min bake time. 2 - 9-inch pan size: 27-30 min bake time. 13 x 9-inch pan size: 27-30 min bake time. Bundt pan size: 33-36 min. 24 cupcakes: 18-21 min. High Altitude (over 3,500 ft): Preheat oven to 350 degrees F. Mix as directed above except using 3/4 cup water, 8 tablespoons softened butter, 3 eggs. Bake at 350 degrees F: two 9-inch pans 28-31 minutes; 13 x 9-inch pan 27-30 minutes; bundt pan 33-36 minutes; 24-26 cupcakes 19-22 minutes.
Warnings
Contains: wheat. Manufactured on equipment that also processes tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 3.5g4%
- Saturated Fat 2g10%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 240mg10%
- Total Carbohydrate 31g11%
- Dietary Fiber 0g0%
- Sugars 17g
- Protein 1g
Details
Deliciously moist cake mix. Buttery vanilla flavor. Artificially flavored. Per 1/12 Package: 160 calories; 2 g sat fat (10% DV); 240 mg sodium (10% DV); 17 g sugars. See nutrition facts for as baked information. New! For creative recipe ideas and baking tips, go to: duncanhines.com or scan the QR code below with your mobile device. The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time. For questions or comments please call toll free 1-800-362-9834.
Ingredients
Sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (palm Oil), Wheat Starch, Leavening (sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% Or Less Of: Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Natural And Artificial Flavor, Salt, Artificial Flavors, Xanthan Gum, Cellulose Gum, Colored With Red 40.
Directions
You Will Need: 3 large eggs; 2/3 cup water; 8 tablespoons (1 stick) butter (softened) (To Substitute Oil for Butter: 3/4 cup water, 1/3 cup oil, 3 eggs. Mix as directed above. Bake at 325 degrees F: two 8-inch pans 27-30 minutes; two 9-inch pans 23-26 minutes; 13 x 9-in pan 26-29 minutes; bundt pan 33-36 minutes; 24 cupcakes 18-21 minutes). Baking Instructions: 1: Prep. 325 degrees F. Preheat oven to 325 degrees F for metal and glass pans, 300 degrees F for dark or coated pans (Add 3-5 minutes to bake time for dark or coated pans. Cakes are done when toothpick inserted in center comes out free of crumbs). Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes). 2: Mix. Blend velvet cake mix, water, butter (softened) and eggs in a large bowl at low speed until moistened (about 30 seconds). Scrape sides of bowl. Beat at medium speed for 2 minutes. Batter will be thick and fluffy. Pour batter and spread evenly into pans. Bake immediately. 3: Bake. Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cakes are done when toothpick inserted in center comes out free of crumbs. Cool in pan on wire rack for 15 minutes before removing. Cool completely before frosting. 2 - 8-inch pan size: 30-33 min bake time. 2 - 9-inch pan size: 27-30 min bake time. 13 x 9-inch pan size: 27-30 min bake time. Bundt pan size: 33-36 min. 24 cupcakes: 18-21 min. High Altitude (over 3,500 ft): Preheat oven to 350 degrees F. Mix as directed above except using 3/4 cup water, 8 tablespoons softened butter, 3 eggs. Bake at 350 degrees F: two 9-inch pans 28-31 minutes; 13 x 9-inch pan 27-30 minutes; bundt pan 33-36 minutes; 24-26 cupcakes 19-22 minutes.
Warnings
Contains: wheat. Manufactured on equipment that also processes tree nuts.
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