Frequently Asked Questions
Can I request coupons?
While we do not issue coupons upon request, coupon downloads are available throughout the year via our website. Please also “Like” our Duncan Hines® Facebook page for product news and information, promotions, recipes, and baking ideas and inspiration.
Do you have Lower Fat Recipe directions?
Preparation directions for lower fat recipes can be found for most of our products right here on our website. If the product has been tested for a lower fat recipe by our Research Chefs, the recipe will be located underneath the Prep Directions for that product. Alternatively, they can also be found on the back panel of most of our products.
How should I store my Duncan Hines® product after it has been prepared?
After preparing your favorite Duncan Hines® product, we recommend the following storage guidelines for optimal results:
- Unfrosted baked goods can be stored at room temperature for up to five days.
- Fondant-covered cakes can be kept unrefrigerated for three days as long as it does not contain a filling that requires refrigeration. If it needs to be kept longer than three days, it should be refrigerated. Note that it will form condensation when it’s taken out, and any dried decorations on it may get soggy. The condensation will eventually evaporate and appear okay as long as there are not contrasting colors (i.e. dark color against light color) and the fondant is not touched until the condensation dissipates and dries.
- Opened dry mix may be stored as long as it is stored in an airtight container. The shelf life would mirror the expiration of the original product’s packaging.
Is it okay to use the product past the “Best if Used by” date?
Please be assured there would not be a safety concern if you were to use an item beyond its recommended use by date. It is important to note that all of our products contain a “Best if Used by” date, which is different than an “Expiration Date”. The reason we do not recommend using a product beyond the “Best if Used by” date is so that we can ensure quality, such as taste and texture. The “Best if Used by” date is determined based on quality testing from the date of manufacturing. Once this time period has lapsed, we can no longer ensure that the overall experience of the product will be what is needed.
Is the chain email about the safety of using expired cake mix true?
Due to consumer inquiries regarding mold developing in expired mixes, we would like to assure you that there is no concern with products manufactured by Pinnacle Foods Inc. We place a “BEST BY” date on the packaging to ensure product quality in terms of appearance, texture and taste of the finished item. There is no food safety concern in using Duncan Hines cake mixes beyond their “BEST BY” dates. We do recommend that Duncan Hines® products be kept in a cool, dry place. In general, protecting mixes from moisture will prevent mold growth.
Where can I find directions for High Altitude Baking?
Instructions for high altitude baking can be found for most of our products right here on our website. If the product has been tested for high altitude baking by our Research Chefs, they will be available underneath the Prep Directions for that product.
Are Duncan Hines® products available in other countries?
We appreciate your interest in our products. At this time, we only distribute our products within the United States and Canada. While some products are available in other countries, flavors and varieties may differ slightly from the products available in the United States. If you would like us to share your interest with our Import/Export Team, please contact us here.
Where can I purchase Duncan Hines® products?
Why did my cake fail to rise?
It is hard to pinpoint exactly why the item you baked failed to rise; however, our chefs have provided us with the top reasons they see this occur. Oven:
- The oven was not pre-heated for at least 20 minutes. Note: there is great fluctuation in oven temperatures during the preheat cycle.
- The oven was too hot and set the cake before it rose.
- The cake is under-baked due to low oven temperature.
- A combination of low oven temperature and over measurement of liquids (325 degrees or less for oven and a total of ¼ more liquid or an extra egg.
- The batter was not beaten long enough.
- Too much liquid may have been added. Always measure at eye level with a clear liquid measuring cup. Dry measuring cups can be 10-15% lower in volume than liquid measuring cups.
- During hot weather, we recommend using cold eggs and cold water.
- Baking with egg whites produces a lower height product.
- Since the leavening agents begin reacting immediately after liquids are added, waiting too long to put the cake in the oven may cause it to not rise to the correct height.
- The product may be older or was not stored properly anytime during the distribution process. Our leavening agents are very similar to scratch leaving agents (i.e. baking soda or baking powder) and will deteriorate over time or if exposed to long humid storage conditions.
- If a unique size pan was used, the pan may be too large.
If you are unable to find the answer to your question, please contact our Consumer Relations Team at 1-800-362-9834 so that we may assist further you. Our hours of operation are Monday through Friday, 9:00am – 5:00pm (Eastern Time). We look forward to hearing from you.