You Will Need:
- 1 1/3 Cups Water
- 1/3 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
- 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. FLOUR lightly. (Use baking cups for cupcakes).
- Mix: 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.
- 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 1 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes.High Altitude (over 3,500 ft.):
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.
Serving Size: 1/12 package (43g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||||||
|---|---|---|---|---|---|---|
| Mix | %DV | Baked | %DV | Lowfat | %DV | |
| Calories: | 180 | 250 | 200 | |||
| Calories from Fat | 30 | 100 | 45 | |||
| Total Fat: | 3.5g | 5% | 11g | 17% | 5g | 8% |
| Saturated Fat | 1g | 5% | 2.5g | 13% | 1.5g | 8% |
| Trans Fat | 0.5g | 0.5g | 0.5g | |||
| Polyunsaturated Fat | 0.5g | 4.5g | 0.5g | |||
| Monounsaturated Fat | 1g | 2.5g | 1.5g | |||
| Cholesterol: | 0mg | 0% | 55mg | 18% | 55mg | 18% |
| Sodium: | 280mg | 12% | 300mg | 13% | 300mg | 13% |
| Total Carbohydrate: | 34g | 11% | 34g | 11% | 36g | 12% |
| Dietary Fiber | 0g | 0% | 0g | 0% | 0g | 0% |
| Sugars | 19g | 19g | 20g | |||
| Protein: | 1g | 3g | 3g | |||
| Vitamin A: | 0% | 0% | 0% | |||
| Calcium: | 8% | 10% | 10% | |||
| Vitamin C: | 0% | 0% | 0% | |||
| Iron: | 8% | 10% | 10% |
Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil and Cottonseed Oil, Propylene Glycol Mono- and Diesters Of Fats, Mono-and Diglycerides, Soy Lecithin), Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Wheat Starch. Contains 2% Or Less Of: Emulsifier (Propylene Glycol Mono- and Diesters Of Fats and Fatty Acids, Mono- and Diglyceriedes, Soy Lecithin, Citric Acid To Protect Flavor), Salt, Dextrose, Cellulose Gum, Maltodextrin, Modified Food Starch, Natural and Artificial Coconut Flavor, Xanthan Gum.
Contains: Wheat, Soy, Tree Nuts (Coconut).
Manufactured on equipment that also processes tree nuts.
Contains: Wheat, Soy, Tree Nuts (Coconut).
Manufactured on equipment that also processes tree nuts.
Duncan Hines® Frosting Creations™ Recipe
Cinnamon Streusel Cake
What could top a pound cake with a delicious cinnamon streusel swirl inside? Cinnamon roll frosting, of course.
Hands-On Time: 15 minutes
Total Time: 1 hour and 30 minutes
Servings: 2 pound cakes
