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Signature Pink Velvet Cake Mix

When you bake a cake it's likely a special treat for the special people in your life. You care enough to take the time to bake a cake, so make it the moistest, most delicious cake you can. Make it Duncan Hines®.

Signature Pink Velvet Cake Mix

  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 3 Large Eggs
  • 2/3 Cup Water
  • 8 Tablespoons Butter (softened)

Pan Size / Bake Time

  • 2 8": 30-33 minutes
  • 2 9": 27-30 minutes
  • 13 x 9-inch: 27-30 minutes
  • Bundt®: 33-36 minutes
  • 24 Cupcakes: 18-21 minutes

Baking Instructions

  1. PREHEAT oven to 325°F for metal or glass pans, 300°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 velvet cake mix, water, butter (softened) and eggs in a large bowl at low speed until moistened (about 30 seconds). Scrape sides of bowl. BEAT at medium speed for 2 minutes. Batter will be thick and fluffy. POUR batter and spread evenly in pans. 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 Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup oil and 3 eggs. Reduce baking time 1-2 minutes

Nutrition Facts

Serving Size: 1/12
Servings per Container: 12

Amount Per Serving

Variation: Mix % DV Baked % DV
Calories: 160 250
Calories from Fat 30 110
Total Fat: 3.5g 5% 12g 18%
Saturated Fat 2g 10% 6g 30%
Trans Fat 0g 0g
Polyunsaturated Fat 0g 0.5g
Monounsaturated Fat 1g 4.5g
Cholesterol: 0mg 0% 75mg 25%
Sodium: 240mg 10% 310mg 13%
Total Carbohydrate: 31g 10% 31g 10%
Dietary Fiber 0g 0% 0g 0%
Sugars 17g 17g
Protein: 1g 3g
Vitamin A: 0% 6%
Vitamin C: 0% 0%
Calcium: 6% 6%
Iron: 8% 8%
Niacin: None None
Riboflavin: None None
Folic Acid: None None
Thiamin: None None


Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil), Wheat Starch, Leavening (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% Or Less Of Emulsifier (Propylene Esters, Mono- And Diglycerides, Sodium Stearoyl Lactylate), Natural And Artificial Flavor, Salt, Artificial Flavors, Xanthan Gum, Cellulose Gum, Colored With Red 40.


High Altitude Baking

High Altitude Directions: Heat oven to 350°F. Mix as directed above except using 3/4 cup of water, 8 tablespoons softened butter, and 3 eggs. Bake at 350°F: two 9-inch pans 28-31 min.; 13x9-inch pan 27-30 min; Bundt pan 33-36 min; 30 cupcakes 19-22 minutes

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