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So moist. So delicious. And so much more.™

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Cakes
Classic Yellow Cake Mix

Whip up a classic cake with Duncan Hines® Yellow Cake Mix. Create your own recipe and share it with us!

Classic Yellow Cake Mix

  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 1 Cup Water
  • ⅓ Cup Vegetable Oil
  • 3 Large Eggs

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 eggs in 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. Lower Fat Recipe

    Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs.



Nutrition Facts

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

Amount Per Serving

Calories: 230 160
Calories from Fat 90 25
Total Fat: 10g 15% 3g 5%
Saturated Fat 2.5g 1g
Trans Fat 0g 0g
Polyunsaturated Fat None None
Monounsaturated Fat None None
Cholesterol: 55mg 18% 0mg 0%
Sodium: 260mg 11% 240mg 10%
Total Carbohydrate: 31g 10% 31g 10%
Dietary Fiber 0g 0g
Sugars 17g 17g
Protein: 3g 1g
Vitamin A: 0% 0%
Vitamin C: 0% 0%
Calcium: 8% 8%
Iron: 10% 10%

Ingredients

F: Wheat Starch, Salt, Dextrose, Polyglycerol Esters Of Fatty Acids, Partially Hydrogenated Soybean Oil, Cellulose Gum, Artificial Flavors, Xanthan Gum, Maltodextrin, Modified Cornstarch, Colored Withsugar, 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, Monoand Diglycerides), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less O (Yellow 5 Lake, Red 40 Lake).

High Altitude Baking

High Altitude Directions: Heat oven to 375°F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 27-30 Min ; 13 x 9 inch pan , Bake 28-32 Min, Bundt Pan 34-38 Min; 26 cup cakes 14-17 Min. 8-INCH CAKE NOT RECOMMENDED

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