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Kitchen Connection
Product FAQ
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About Our Mixes
Q What types of mixes do you make?
A
We make a variety of flavors of mixes for cakes, brownies, cookies and muffins. We also make many flavors of ready-to-serve frosting. You can see a complete list of our products on this website. View Our Products.
Q What is the nutritional value of your mixes?
A
The nutritional value varies among our different mixes. Even then, it depends on the recipe variation you choose to make. Please see the nutritional panel available on the back of every box.
Q Is there an easy way to make your mix recipes cholesterol-free?
A
Yes. Simply follow the cholesterol recipe on the back of the Duncan Hines® packaging. Please don’t be tempted to use egg substitutes or to do away with the eggs altogether or the texture will be negatively affected
Q Where is the Expiration Date Marked on the Package?
A
Every Duncan Hines product will list either an expiration date or manufacturing date on the package. This date can be found on the top of most packages.
If the box has the words “Rec Use By” or “Rec Best By”, followed by a date, then what is listed is the expiration date. As an example, “Rec Best By Apr 29 05” means the product should be used by April 29, 2005. For best taste and product quality, we recommend that the product always be used by this expiration date. Any remaining numbers and letters are a plant code which doesn't involve the use by date.
If the product does not clearly state “Rec Use By” or “Rec Best By”, this is an item stamped with the manufacturing date. Holding the package under a direct light, you will see a series of numbers and a letter either stamped in ink, indented or pressed into the package --- these are not the bar coded numbers which grocery stores use for pricing.
The first number represents the year in which the product was made. For instance, a 4 means it was made in 1994, a 3 is 1993 and so on. The next 3 numbers represent the day of the year the product was made. An example would be 4122E42, which would mean the product was made in 1994 on the 122nd day, or May 2, 1994. The remaining numbers and letters are a plant code which doesn't involve the date.
Duncan Hines Layer Cake mixes perform best if used within two years of the manufacturing date. Other Duncan Hines mixes and frostings should be used within one year. This time frame is only a guideline. If stored in a cool, dry area our products will remain fresh longer. Older mix is not harmful in any way; however, the leavening ingredient is affected by age, and the product may not rise properly.
How do I make...
Q How Do I make a Chocolate Angel Food Cake?
A
For a chocolate Angel Food Cake add 3 sifted Tablespoons of unsweetened cocoa to the mix. Then, mix and bake as directed.
Q How Do I make an Orange Angel Food Cake?
A
For an orange Angel Food Cake, add 1 cup of water, 1/4 cup of orange juice, 1 tablespoon of grated orange peel and a few drops of yellow food coloring. Then, mix and bake as directed.
Q Can I Use a bundt pan to make an Angel Food Cake?
A
We do not recommend using a bundt pan for Angel Food Cake Mix because the cake will stick in the pan due to the fluted shape.
Q How do I make brownies in a cupcake tin?
A
When baking any of our brownie mixes in small or mini cupcake pans, approximately 2" in diameter, prepare the batter by following the package directions. Grease the bottom of each pan or use paper or foil liners.
PREHEAT the oven to 350 degrees
If using the 21 oz Family Size Chewy Fudge Brownie Mix or 19.8 oz Family Size Dark Chocolate Fudge Brownie Mix:
Place 2 tablespoons of batter in each cupcake pan. Bake at 350 degrees for 17 - 20 min. This will yield approximately 24 cupcakes. The 12.9oz chewy fudge box is prepared the same way; however it will yield fewer cupcakes
Q How do I make brownies in a jellyroll pan?
A
For Jelly Roll pans -
- PREHEAT the oven to 350 degrees.
- GREASE the bottom of the pan only.
- MIX together 2 boxes of the 19.8 ounce Family Style Chewy Fudge brownie mix. with 2/3 cup oil, 2/3 cup water and 2 eggs. (You can use 4 eggs for cake-like brownies). Stir all ingredients together in a large bowl with a spoon until well blended. This should take about 50 strokes. Spread evenly in the pan and bake at 350 degrees for 34 - 35 min.
Adapting Recipes
Q How do I adapt the standard White Cake recipe to make a tiered, large layer or party cake?
A
The recipe listed below is for a White Cake mix. Please note that we do not recommend using the Golden Butter Recipe, Fudge Butter Recipe or Angel Food mixes for baking large layer, tier or party cakes.
When using the White mix to bake a large layer, tier or party cake, preheat the oven to 325 degrees. You will bake all sizes at this temperature. Grease and flour the pan. For each box of mix, add the following:
- 1 & 1/3 cups of water
- 3 egg whites
- 1 tablespoon of oil
Don't combine more than two mixes at one time. Beat for two minutes. We don't recommend using pans deeper than 2". Various pan sizes may be used as follows:
| Pan Size |
Pan Volume
(amt of batter) |
Bake Time |
| 6" x 2" deep pan |
2 1/4 cups |
35-45 minutes |
| 8" x 2" deep pan |
3 3/4 cups |
40-50 minutes |
| 10" x 2" deep pan |
6 cups |
45-55 minutes |
| 12" x 2" deep pan |
8 cups |
45-55 minutes |
| 14" x 2" deep pan |
11 cups |
45-55 minutes |
| 16" x 2" deep pan |
15 cups |
45-55 minutes |
| 18" x 2" half round |
10 cups |
50-60 minutes |
| 11" x 15" x 2" deep pan |
12 cups |
45-55 minutes |
| 12" x 17" x 1" deep pan |
10 cups |
35-45 minutes |
| 12" x 18" x 2" deep pan |
15 1/2 cups |
37-47 minutes |
| 18" x 24" x 2" deep pan |
27 1/2 cups |
43-53 minutes |
Each mix yields 5 1/2 cups of batter. Cool 15 to 30 minutes in the pan on a wire cooling rack. Remove from the pan using the rack to support large layers.
Q How do I adapt the standard Chocolate based Cake recipes to make a tiered, large layer or party cake?
A
The recipe listed below is for a Chocolate based Cake mix (Devils Food, Dark Chocolate Fudge, Swiss Chocolate). Please note that we do not recommend using the Golden Butter Recipe, Fudge Butter Recipe or Angel Food mixes for baking large layer, tier or party cakes.
When using any flavor other than white or one of our Chocolate based mixes for large layer, tier or party cakes, preheat the oven to 325 degrees. You will bake all sizes at this temperature. Grease and flour the pan. For each box of mix add the following:
- 1 & 1/4 cups of water
- 3 eggs
- 1 tablespoon of oil
Don't combine more than two mixes at one time. Beat for two minutes. We don't recommend using pans deeper than 2". Various pan sizes may be used as follows:
| Pan Size |
Pan Volume
(amt of batter) |
Bake Time |
| 6" x 2" deep pan |
2 cups |
30-40 minutes |
| 8" x 2" deep pan |
3 1/2 cups |
35-45 minutes |
| 10" x 2" deep pan |
5 1/2 cups |
40-50 minutes |
| 12" x 2" deep pan |
7 1/2 cups |
40-50 minutes |
| 14" x 2" deep pan |
10 cups |
45-55 minutes |
| 16" x 2" deep pan |
13 3/4 cups |
45-55 minutes |
| 18" x 2" half round |
9 cups |
43-53 minutes |
| 11" x 15" deep pan |
11 cups |
45-55 minutes |
| 12" x 17" deep pan |
9 cups |
35-45 minutes |
| 12" x 18" deep pan |
13 3/4 cups |
38-48 minutes |
| 18" x 24" deep pan |
22 cups |
45-55 minutes |
Each mix yields 5 1/2 cups of batter. Cool 15 to 30 minutes in the pan on a wire cooling rack. Remove from the pan using the rack to support large layers.
Q How can I use my Duncan Hines muffin mix to make a coffee cake?
A
We recommend our Bakery Style Blueberry Streusel or Cinnamon Swirl Muffin mix. To prepare as Coffee cake, mix the following ingredients together:
- 1 package of Bakery Style Blueberry Streusel or Cinnamon Swirl Muffin Mix
- 1 egg
- 2/3 cup of water
To prepare:
- PREHEAT the oven to 350 degrees for a 9"x13" pan or to 400 degrees for a 9"x9" or an 8"x8" pan.
- GREASE the pan.
- MIX the batter following the basic directions on the box.
- SPOON the batter into the prepared pan. Sprinkle topping evenly over batter before baking.
- BAKE in the center of the oven at 350 degrees for a 9" x 13" pan for 22 to 27 min.
- BAKE in the center of the oven at 400 degrees for a 9" x 9" pan for 20 to 25 min.
- BAKE in the center of the oven at 400 degrees for an 8" x 8" pan for 23 to 28 min.
Cake is done when a toothpick comes out clean. COOL for 10 to 15 min. before serving.
To prepare an Optional Glaze Topping you will need 1/2 cup of confectioners sugar and 1 tablespoon of lemon juice. Stir together sugar and lemon juice until smooth. Drizzle the glaze topping over warm coffee cake. Cool 10 to 15 min. before serving.
Ingredient Substitution
Q Can I substitute butter in place of oil in the cakes mixes that specify oil?
A
Butter or margarine can be melted down and in its liquid form measured to the amount of oil necessary to the recipe. It should be cooled down however, before adding to the other ingredients.
Q Can I substitute butter, margarine or sour crème in place of oil in the brownie recipe?
A
You can use regular butter or margarine in place of oil when baking our brownies. However, you should not use whipped or diet varieties. You will need to melt and slightly cool measuring the same as the oil identified on the package.
You can also use 3/4 of a cup of sour cream plus 1 tablespoon of water in place of the water and oil in the brownies.
Frosting
Q I want to customize my frosting. What other ingredients can I add?
A
Following is a list of various ingredients which may be added and how much we recommend of each:
Q How can I make a glaze with my Duncan Hines frosting?
A
You can use our frosting to make a glaze by placing 2/3 cup of frosting in a small sauce pan over medium heat. Stir constantly until thin. You can also melt in the microwave for 20 - 30 seconds on high until it reaches a spreadable consistency. Stir well and pour over your cake. Do not overheat.
We do not recommend using this as a decorator frosting because it is too creamy and will not hold its shape. Do not add sugar to stiffen.
Q How long can I keep my frosting once it is opened? Can it be frozen?
A
It isn't necessary to refrigerate the frosting before opening; as it will stay fresh up to 2 years if stored in a cool dry area. After opening, we do recommend refrigerating any unused frosting for no longer than 2 weeks. It may begin to lose its flavor or creaminess if stored longer. The unopened container can be frozen for up to 3 months, although it may thin a little. We do not recommend freezing frosting once it has been opened.
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Cookie Tips
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Shaping Cookies
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If your cookies cool and harden before you get a chance to shape them, put the baking sheet back in the oven for a few minutes and they'll soften up.
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Frosting Cookies
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You can frost cookies with your favorite flavor of Duncan Hines® ready-to-serve frosting for a special treat.
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