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Cakes
Classic Butter Golden Cake Mix

Duncan Hines® Butter Golden Cake Mix makes it easy to bake soft, delicious cakes. The best cakes begin with the best batter. Try it today!

Classic Butter Golden Cake Mix

  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 3/4 Cup Water
  • 3 Large Eggs
  • 7 Tbsp. Softened Butter

Pan Size / Bake Time

  • 2 8": 26-31 minutes
  • 2 9": 22-27 minutes
  • 13" x 9": 26-31 minutes
  • Bundt®: 33-36 minutes
  • 24 Cupcakes: 18-21 minutes
  • **BUNDT IS A REGISTERED TRADEMARK OF NORTHLAND ALUMINUM PRODUCTS, INC., MINNEAPOLIS, MINNESOTA

Baking Instructions

  1. PREHEAT oven to 350°F for metal or glass pan(s), 325°F for dark or coated pan(s)*. GREASE sides and bottom of each pan with shortening or oil spray. Use biking cups for cupcakes.
  2. BLEND cake mix, water, softened butter and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 4 minutes. POUR batter in pan(s) and bake immediately.
  3. BAKE in center of oven following following chart below. *Add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center comes out clean. COOL cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and coll completely before frosting.


Nutrition Facts

Serving Size: 1/10 package (43g)
Servings per Container: 10

Amount Per Serving

Variation: Mix % DV Baked % DV
Calories: 170 270
Calories from Fat 25 120
Total Fat: 3g 5% 13g 20%
Saturated Fat 2g 10% 6g 30%
Trans Fat 0g 0g
Polyunsaturated Fat .5g 1g
Monounsaturated Fat 1g 5g
Cholesterol: 0mg 0% 85mg 28%
Sodium: 320mg 13% 400mg 17%
Total Carbohydrate: 35g 12% 35g 12%
Dietary Fiber 0g 0% 0g 0%
Sugars 23g 23g
Protein: 1g 3g
Vitamin A: 0% 6%
Vitamin C: 0% 0%
Calcium: 15% 15%
Iron: 10% 10%
Niacin: 0% 0%
Riboflavin: 4% 6%
Folic Acid: 0% 4%
Thiamin: None None

Ingredients

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Palm Oil And/Or Partially Hydrogenated Soybean Oil) Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Starch, Salt, Dextrose, Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Mono- And Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Xanthan Gum, Artificial Flavors, Yellow 5 Lake, Red 40 Lake.


ALLERGY INFORMATION:
CONTAINS Wheat

High Altitude Baking

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350° F. ADD 1/3 CUP OF FLOUR INTO CAKE MIX. ADD 7 TBSP SOFTENED BUTTER, 1 CUP WATER AND 4 EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 24-28 MIN; 13 X 9-INCH PAN 24-28 MIN; 24 CUPCAKES 15-18 MIN.

Recipes that Use this Product




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