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Classic Yellow Cake Mix

Whip up a classic cake with Duncan Hines® Yellow Cake Mix. Create your own recipe and share it with us!

Classic Yellow Cake Mix
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  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 1 Cup Water
  • ⅓ 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
  • **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 pans*. GREASE sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes.
  2. 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 pan(s) and bake immediately.
  3. BAKE in center oven at 350°F 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 cool completely before frosting.
  4. Alternative Mixing Instructions: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs.


Nutrition Facts

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

Amount Per Serving

Variation: Mix % DV Baked % DV
Calories: 180 260
Calories from Fat 35 110
Total Fat: 4g 6% 12g 18%
Saturated Fat 2g 10% 3g 15%
Trans Fat 0g 0g
Polyunsaturated Fat 0.5g 5g
Monounsaturated Fat 1g 3g
Cholesterol: 0mg 0% 65mg 22%
Sodium: 350mg 15% 340mg 14%
Total Carbohydrate: 34g 11% 34g 11%
Dietary Fiber 0g 0% 0g 0%
Sugars 19g 19g
Protein: 1g 3g
Vitamin A: 0% 0%
Vitamin C: 0% 0%
Calcium: 6% 15%
Iron: 10% 15%
Niacin: 0% 0%
Riboflavin: 4% 8%
Folic Acid: 0% 0%
Thiamin: None None

Ingredients

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil And/Or Partially Hydrogenated Soybean Oil) Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate, Monocalcium Phosphate Monohydrate), Wheat Starch. Contains 2% Or Less Of: Salt, Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Mono- And Diglycerides, Sodium Stearoyl Lactylate, Dextrose, Artificial Flavors, Cellulose Gum, Xanthan Gum, 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 2 TABLESPOONS OF FLOUR INTO CAKE MIX. ADD 1/3 CUP OIL, 1 CUP WATER AND 3 LARGE EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 23-28 MIN; 13 X 9-INCH PAN BAKED 21-25 MIN; 24 CUPCAKES 16-20 MIN.


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