You Will Need:
For Cake:
- 1/2 Cup Water
- 3 Large Eggs
For Milk Syrup:
- 3 1/2 Cups Milk
- Prep: PREHEAT oven to 350°F for metal or glass pan, 325°F for dark or coated pan. GREASE sides and bottom of 13 x 9 pan with shortening or oil spray. FLOUR lightly.
- Mix: BLEND cake mix, water and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 1 minute. POUR batter into a prepared cake pan.
- Bake: BAKE for 18-20 minutes. 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 10 minutes. POKE holes in cake with fork, 1/2-inch part. Leave cake in pan..
- Blend: BLEND contents from small packet and 3 1/2 cups milk in small bowl with wire whisk until completely dissolved and well blended.
- Pour: POUR milk syrup over top of cake slowly. Cover and REFRIGERATE at least 2 hours. Frost before serving. KEEP REFRIGERATED UNTIL READY TO SERVE. PROMPTLY REFRIGERATE UNUSED BAKED CAKE.
High Altitude (over 3,500 ft.):
High Altitude Directions:
Preheat oven to 350°F. Stir 1/4 cup flour into mix. Mix as directed above at 350°F. 13x9-inch pan 18-20 min.
Serving Size: 1/12 package (34g/about 2 Tbsp cake mix and 1 Tbsp syrup mix) (34g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||||
|---|---|---|---|---|
| Mix | %DV | Baked | %DV | |
| Calories: | 140 | 210 | ||
| Calories from Fat | 25 | 60 | ||
| Total Fat: | 3g | 5% | 7g | 11% |
| Saturated Fat | 1g | 5% | 3g | 15% |
| Trans Fat | 0.5g | 0.5g | ||
| Polyunsaturated Fat | 0g | 0.5g | ||
| Monounsaturated Fat | 1g | 2g | ||
| Cholesterol: | 0mg | 0% | 80mg | 27% |
| Sodium: | 180mg | 8% | 230mg | 10% |
| Total Carbohydrate: | 28g | 9% | 30g | 10% |
| Dietary Fiber | 0g | 0% | 0g | 0% |
| Sugars | 17g | 20g | ||
| Protein: | 1g | 6g | ||
| Vitamin A: | 0% | 4% | ||
| Calcium: | 6% | 15% | ||
| Vitamin C: | 0% | 0% | ||
| Iron: | 4% | 6% |
Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean and Cottonseed Oils, Propylene Glycol Mono- and Diesters Of Fats, Mono- and Diglycerides, Polyglycerol Esters Of Fatty Acids, Soy Lecithin), Emulsifier (Partially Hydrogenated Soybean Oil, Maltodextrin, Sodium Caseinate [Milk], Dipotassium Phosphate, Polysorbate 60, Monoglycerides, Propylene Glycol Mono- and Diesters Of Fats and Fatty Acids, Mono- and Diglycerides, Soy Lecithin, BHT and Citric Acid To Protect Flavor), Modified Food Starch, Whey, Nonfat Dry Milk. Contains 2% Or Less Of: Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Wheat Starch, Salt, Dextrose, Maltodextrin, Natural and Artificial Flavors [Milk], Mixed Triglycerides, Preservatives (Sodium Benzoate), Cellulose Gum, Lactose, Modified Cornstarch, Dextrin, Xanthan Gum, Triethyl Citrate, Acetic Acid, Colored with (Yellow 5 Lake, Red 40 Lake).
Contains: Wheat, Milk, Soy
Manufactured on equipment that also processes tree nuts.
Contains: Wheat, Milk, Soy
Manufactured on equipment that also processes tree nuts.
Related Recipe
Dump Cake
A medley of Duncan Hines Classic Yellow Cake, pineapple, sweet cherries, and crunchy pecan can be yours––simply 'dump' them in the pan and bake. This Dump Cake is easy, full of fruit and tastes delicious.
Hands-On Time: 10 minutes
Total Time: 1 hour and 15 minutes
Servings: Makes 12 to 16 servings.
