Duncan Hines Perfect Size

Cake Mix & Chocolate Glaze Mix, Red Velvet Crush

Nutritional Info

Nutrition Facts

5 servings per container
Serving Size: 0.2 package (49 g)

 mixas prepared (amount in 0.2 glazed cake w/2% milk)
     Calories from Fat45100

Amount Per Serving and/or % Daily Value*

Total Fat5 g (8%)11 g (17%)
     Saturated Fat3 g (15%)5 g (25%)
     Trans Fat0 g0 g
Cholesterol0 mg (0%)55 mg (18%)
Sodium150 mg (6%)190 mg (8%)
Total Carbohydrate40 g (13%)41 g (14%)
     Dietary Fiber<1 g (0%)<1 g (0%)
     Sugars32 g32 g
Protein1 g3 g

Vitamin A0%4%
Vitamin C0%0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

8.6 oz.

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Product Details

New! Includes 6-inch heart pan, cake mix and glaze mix. Naturally flavored. Per 1/5 Package: 210 calories; 3 g sat fat (15% DV); 150 mg sodium (6% DV); 32 g sugars. See nutrition facts for as baked information. Try our other delicious flavors. Duncan Hines Perfect Size cakes are just the right size for 2 to 4 people. For easy recipes and tips go to duncanhines.com.


Cake Mix (Powdered Sugar [Sugar, Corn Starch], Vegetable Oil Shortening (Palm Oil), Cocoa Processed with Alkali, Natural Flavor), Cake Mix (Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil), Cocoa Powder Processed with Alkali, Wheat Starch, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Monocalcium Phosphate, Sodium Aluminum Phosphate), Dextrose, Emulsifier (Propylene Esters, Mono and Diglycerides, Sodium Stearoyl Lactylate), Salt, Red 40, Artificial Flavors, Xanthan Gum, Cellulose Gum).


Contains: wheat. Manufactured on equipment that also processes tree nuts.


Cake Instructions: You Will Need: Cake mix pouch; 1 egg; 2 tablespoon water; 2 tablespoon butter (softened). 1. Prep - Preheat oven to 300 degrees F. Toaster oven not recommended. 2. Mix - Empty contents of cake mix pouch into a large bowl. Blend cake mix, egg, water and softened butter in a large bowl with electric mixer at low speed of 30 seconds. Scrape contents of bowl. Beat at medium-high speed for 3 minutes. Pour batter into the ungreased pan. Spread batter evenly in the pan. 3. Bake - Bake on rack in center of oven at 300 degrees F for 34-39 minutes. Cake is done when toothpick inserted in center comes out free of crumbs. Remove cake carefully from oven with both hands using pot holders. Cool cake in pan for 15 minutes before removing. 4. Remove - Remove cake by turning the pan over and gently pushing on the bottom center of the pan to release the cake. Life the pan off the cake. Carefully peel off the cake pan disk and place the cake right side up on a wire rack. Cool completely before glazing. Glaze Instructions: You Will Need: Glaze pouch; 2 tablespoon milk. Caution: Children should only handle hot glaze under adult supervision, and should not remove hot glaze from microwave. 1. Prep - Place cooling rack on top of a large bowl and place cooled cake in the center of the cooling rack above the bowl. 2. Mix - Add glaze mix and exactly two tablespoons of milk to a microwave safe bowl. Blend with a spoon until powder is incorporated into milk and mixture becomes well blended. 3. Heat & decorate - Heat in the microwave on high for 40 seconds. Remove from microwave carefully. Caution: Glaze and bowl will be hot to the touch. Mix with a spoon until glaze is uniform and smooth and immediately pour warm glaze over cake on cooling rack, making sure to cover completely. Cool glaze for at least 15 minutes before transferring cake to a plate and serving. High Altitude (Over 3,500 ft): Mix and bake as directed above.

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