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Classic White Cake Mix

Create an appetizing dessert using Duncan Hines® White Cake Mix. Share your white cake mix recipes with us, and we'll include them on our site.

Classic White Cake Mix

  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 1 Cup Water
  • ¼ Cup Vegetable Oil
  • 3 Large Egg Whites

Pan Size / Bake Time

  • 2 8": 26-31 minutes
  • 2 9": 23-28 minutes
  • 13" x 9": 23-28 minutes
  • Bundt®: 33-36 minutes
  • 24 Cupcakes: 18-21 minutes

Baking Instructions

  1. PREHEAT oven to 350°F for metal or glass pans, 325°F 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. BLEND cake mix, water, oil and egg whites 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 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 in pan on wire rack for 15 minutes. Cool completely before frosting.
  4. Alternative Instructions

    Alternative Mixing Instructions: Prepare and bake following the directions above except using 1 cup water, 1/4 cup unsweetened applesauce and 3 egg whites.

Nutrition Facts

Serving Size: 1/12 package (39g)
Servings per Container: 12

Amount Per Serving

Calories: 200 160
Calories from Fat 60 25
Total Fat: 7g 11% 3g 5%
Saturated Fat 1.5g 1g
Trans Fat 0g 0g
Polyunsaturated Fat 3.5g .5g
Monounsaturated Fat 1.5g .5
Cholesterol: 0mg 0% 0mg 0%
Sodium: 250mg 10% 240mg 10%
Total Carbohydrate: 31g 10% 31g 10%
Dietary Fiber 0g 0g
Sugars 17g 17g
Protein: 2g 1g
Vitamin A: 0% 0%
Vitamin C: 0% 0%
Calcium: 4% 4%
Iron: 10% 10%


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), Wheat Starch, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Modified Food Starch, Dextrose, Salt, Polyglycerol Esters Of Fatty Acids, Soy Lecithin, Natural And Artifical Flavor, Guar Gum, Xanthan Gum.


High Altitude Baking

High Altitude Directions: Heat oven to 375°F. Stir in 1/3 cup flour into mix. Use 3 egg whites, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 25-28 Min ; 13 x 9 inch pan , Bake 24-28 Min, Bundt Pan 34-38 Min; 26 cup cakes 14-17 Min. 8-INCH CAKE NOT RECOMMENDED

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