You Will Need:
- 1 Cup Water
- 1/3 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
- Prep: 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).
- Mix: 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.
- Bake: 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.
Lower Fat Recipe:
Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs.High Altitude (over 3,500 ft.):
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
Serving Size: 1/12 package (39g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||||
|---|---|---|---|---|
| Mix | %DV | Baked | %DV | |
| Calories: | 160 | 230 | ||
| Calories from Fat | 25 | 90 | ||
| Total Fat: | 3g | 5% | 10g | 15% |
| Saturated Fat | 1g | 5% | 2.5g | 13% |
| Trans Fat | 0g | 0g | ||
| Cholesterol: | 0mg | 0% | 55mg | 18% |
| Sodium: | 240mg | 10% | 260mg | 11% |
| Total Carbohydrate: | 31g | 10% | 31g | 10% |
| Dietary Fiber | 0g | 0% | 0g | 0% |
| Sugars | 17g | 17g | ||
| Protein: | 1g | 3g | ||
| Vitamin A: | 0% | 0% | ||
| Calcium: | 8% | 8% | ||
| Vitamin C: | 0% | 0% | ||
| Iron: | 10% | 10% |
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).
Contains: Wheat
Contains: Wheat
Related Recipe
Pumpkin Pie Crunch
You can have all the taste of pumpkin pie made with our most popular Duncan Hines Classic Yellow Cake Mix. Such an easy and delicious dessert as Pumpkin Pie Crunch deserves to be served all year long.
Hands-On Time: 10 minutes
Total Time: 2 hours
Servings: Makes 16 to 20 servings.
