Duncan Hines Classic Yellow Cake Mix

Duncan Hines Classic Yellow Cake Mix

Duncan Hines

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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. Recipe: Snickerdoodles


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), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% or Less of: Wheat Starch, Salt, Dextrose, Artificial Flavors, Cellulose Gum, Xanthan Gum, Colored with (Yellow 5 Lake, Red 40 Lake).


You Will Need: 3 large eggs; 1 cup water; 1/3 cup vegetable oil. Baking Instructions: 1. Prep. Preheat oven to 350F for metal and glass pans. 325F 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, 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 in center of oven at 350F 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 cakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting. If baking with 2 8-inch pans, bake for 26-31 min. If baking with 2 9-inch pans, bake for 23-28 min. If baking with 13 x 9-inch pan, bake for 23-28 min. If baking with a Bundt®** pan, bake for 33-36 min. If baking 24 cupcakes, bake for 18-21 min. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. High Altitude (over 3,500 ft.): Preheat oven to 375F. Stir 1/3 cup of flour, 1/4 cup oil, 1 cup water and 3 eggs. Mix as directed above. Two 9-inch pans 27-30 min; 13 x 9-inch pan, baked 28-32 min; Bundt pan 38-42 min; 26 cupcakes 14-17 min. 8-inch not recommended.

Always refer to the actual package for the most accurate information