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

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Cakes
Signature Strawberry Cake Mix

Create a strawberry cake recipe that will leave your guests wanting more with Duncan Hines® Signature Strawberry Cake Mix. Try it today!

Signature Strawberry Cake Mix

  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 1⅓ Cups Water
  • ⅓ Cup Vegetable Oil
  • 3 Large Eggs

Pan Size / Bake Time

  • 2 8": 33-36 minutes
  • 2 9": 28-31 minutes
  • 13 x 9-inch: 32-35 minutes
  • Bundt®: 38-43 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. FLOUR lightly. (Use baking cups for cupcakes).
  2. BLEND dry 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. Alternative Instructions

    Alternative Mixing Instructions: Prepare and bake following the directions above except using 1 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes



Nutrition Facts

Serving Size: 1/12 package (43g)
Servings per Container: 12

Amount Per Serving

Calories: 250 180
Calories from Fat 100 30
Total Fat: 11g 17% 3.5g 5%
Saturated Fat 2.5g 1g
Trans Fat 0.5g 0.5g
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol: 55mg 18% 0mg 0%
Sodium: 290mg 12% 270mg 11%
Total Carbohydrate: 34g 11% 34g 11%
Dietary Fiber None None
Sugars 20g 20g
Protein: 3g 1g
Vitamin A: 0% 0%
Vitamin C: 0% 0%
Calcium: 8% 8%
Iron: 10% 10%

Ingredients

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono And Diesters Of Fats, Mono- And Diglycerides, Partially Hydrogenated Cottonseed Oil, Soy Lecithin), Strawberry Flavored Bits (Sugar, Corn Syrup, Corn Cereal, Partially Hydrogenated Vegetable Oil, [Cottonseed And/Or Soybean], Modified Food Starch, Citric Acid, Natural And Artificial Flavor, Red 40, Blue 2), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of: Wheat Starch, Salt, Dextrose, Emulsifier (Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Mono- And Diglycerides, Soy Lecithin, Citric Acid To Protect Flavor), Polyglycerol Esters Of Fatty Acids, Cellulose Gum, Citric Acid, Xanthan Gum, Artificial Flavor, Maltodextrin, Tapioca Dextrin, Gum Arabic, Natural And Artificial Flavor, Colored With (Red 40 Lake), Dextrin.


ALLERGY INFORMATION:
CONTAINS Wheat, Soy.

Manufactured On Equipment That Also Processes Tree Nuts (Pecans).

High Altitude Baking

High Altitude Directions: Heat oven to 350°F. Stir 1/4 cup flour into mix. Mix as directed above except using 1 1/3 cups water, 1/3 cup oil and 3 eggs. Bake at 350°F: two 8-inch pans 20-25 min.; two 9-inch pans 28-33 min.; 13x9-inch pan 30-35 min.; Bundt pan 36-46 min.; 30 cupcakes 14-19 minutes.

Recipes that Use this Product




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