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Duncan Hines Classic
|10 servings per container|
|Serving Size: 0.1 package|
|mix||baked cake using basic recipe||baked cake using lower fat recipe|
|Amount Per Serving and/or % Daily Value*|
Deliciously moist cake mix. Per 1/10 Package: 170 calories; 1 g sat fat (5% DV); 320 mg sodium (13% DV); 19 g sugars. See nutrition facts for as baked information. Wilton: As recommended in Wilton Method classes. Pin this! Pumpkin Pie Crunch. Find more delicious inspiration, go to pinterest.com/realduncanhines. Pinterest. Don't just say it. Bake it. For complete recipes and tips, go to duncanhines.com. For questions or comments please call toll free 1-800-362-9834.
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, Yellow 5 Lake, Red 40 Lake.
You Will Need: 1 cup water; 3 large eggs; 1/3 cup vegetable oil. Baking Instructions: Step 1. Prep: Preheat oven to 350 degrees F for metal and glass pans. 325 degrees F for dark or coated pans (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean). Grease sides and bottom of each pan, 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 pans and bake immediately. Step 3. Bake: Bake 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 on wire rack for 15 minutes. Remove cakes 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. 2 (8-inch) Pans: 26-31 min bake time. 2 (9-inch) Pans: 23-28 min bake time. 13 x 9-inch Pan: 23-28 min bake time. Bundt Pan: 33-36 min bake time. 24 Cupcakes: 18-21 min bake time. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Add 1/4 cup of flour into cake mix. Blend as directed above. Two 8-inch pans 26-30 min; two 9-inch pans 21-25 min; 13 x 9-inch pan 26-30 min; Bundt pan 36-42 min; 24 cupcakes 16-20 min.
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