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Duncan Hines Decadent
Limited edition. Includes pumpkin spice frosting & pastry bag. Naturally & artificially flavored. Per 1/2 Package: 180 calories; 1.5 g sat fat (8% DV); 180 mg sodium (8% DV); 30 g sugars. See nutrition facts for as baked information. For even more delectable experiences try our other Decadent Cake Mixes. 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. For creative recipe ideas and baking tips, go to: duncanhines.com. Don't just say it. Bake it.
Cake Mix (Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil), Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Contains 2% or Less of: Wheat Starch, Spices (Cinnamon, Allspice, Coriander, Ginger, Nutmeg), Emulsifier (Propylene Esters, Mono and Diglycerides, Sodium Stearoyl Lactylate), Salt, Dextrose, Caramel Color, Yellow 5 Lake, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavors), Frosting Mix (Powdered Sugar [Sugar, Corn Starch], Contains 2% or Less of: Natural and Artificial Flavor, Yellow 6 Lake, Yellow 5 Lake, Red 40 Lake, Blue 2 Lake, Soy Lecithin).
Contains: wheat, soy. Manufactured on equipment that also processes tree nuts.
You Will Need: Cupcake Pouch: 2 eggs; 3/4 cup water; 1/4 cup oil; Frosting Pouch: 2 teaspoons water; 8 tablespoons butter (softened). Cupcake Instructions: 1. Prep: Preheat oven to 350 degrees F. Line muffin pans with baking cups. 2. Mix: Blend cupcake pouch, eggs, water and oil in a large bowl at low speed until moistened (about 30 seconds). Scrape contents of bowl. Beat at medium speed for 2 minutes. Spoon batter evenly into the 12 baking cups (about 1/2 full). 3. Bake: Bake in center of oven at 350 degrees F for 18-23 minutes. Cupcakes are done when toothpick inserted in center comes out free of crumbs. Cool cupcakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting. Frosting Instructions: 1. Mix: Mix softened butter with electric mixer on high for 1 minute or until light and fluffy. Slowly add frosting mix to butter while mixing on low speed for an additional 1 minute. Scrape. Add water. Start mixing on low. As frosting starts to come together, gradually increase speed to high. This step may take up to 3 minutes. Mix on high for an additional 3 minutes. 2. Decorate: Fill provided pastry bag with frosting (place bag in tall glass to make filling with frosting easier). Cut about 1/2-inch from the tip of the pastry bag. Insert cut pastry bag into top of cupcake and squeeze gently to fill cupcake with about 1 tablespoon of frosting. Slowly remove pastry bag and swirl about 1 tablespoon of frosting on top. Single 9-Inch Round Cake: Preheat oven to 350 degrees F. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Mix as directed above. Bake at 350 degrees F for 27-32 minutes. High Altitude (Over 3,500 Ft): Cupcakes: Preheat oven to 350 degrees F. Stir 2 tablespoons of flour into cake mix. Mix as directed above. Bake at 350 degrees F for 19-24 minutes. Single 9-Inch Round Cake: Preheat oven to 350 degrees F. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Stir 2 tablespoons of flourinto mix. Mix as directed above. Bake at 350 degrees F for 28-33 minutes.
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