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Duncan Hines Classic Cake Mix Butter Golden - 15.25 Oz
Cake Mix, Butter Golden, Perfectly Moist
Artificially flavored. Per 1/10 Package: 170 calories; 2 sat fat (10% DV); 320 mg sodium (14% DV); 22 g total sugar. See nutrition facts for as baked information. Perfectyly Moist. Smash cake! www.duncanhines.com. how2recyle.info. SmartLabel: Scan or call 1-800-362-9834 for more food information. Questions or comments, visit us at www.duncanhines.com or call mon-fri., 1-800-362-9834 (except national holidays). Please have entire package available when you call so we may gather information off the label. For more deliciouse inspiration, go to duncanhines.com.
|Serving size||0.1 package|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 3g||4%||17%|
|Saturated Fat 2g||10%||30%|
|Trans Fat 0g|
|Total Carbohydrate 35g||13%||13%|
|Dietary Fiber 0g||0%||0%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Sugar, Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono-and Diesters of Fats and Fatty Acids, Mono-and Diglycerides, Sodium Stearoyl Lactylate), Leavening (Baking Soda, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of: Wheat Starch, Salt, Dextrose, Cellulose Gum, Xanthan Gum, Artificial Flavor, Yellow 5 Lake, Red 40 Lake.
Warning Contains: Contains: wheat. Do not eat raw batter.
Directions You Will Need: 3/4 cup water; 3 large eggs; 7 tbsp softened butter.. Baking Instructions: See side of box for ingredients swaps. Step 1 Prep: Preheat oven to 350 degrees F. For metal and glass pan, 325 degrees F. for dark or coated pan (Add 3-5 minutes for dark or coated pan(s). Cake is done when toothpick inserted 1 inch from the edge of pan comes out clean). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2 Mix Blend cake mix, water, softened butter and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour batter in pan(s) and bake immediately. Step 3 Bake: Bake in center of over following chart bellow. Cool Cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. High Altitude (Over 3,500 ft): Preheat oven 350 degrees F. add 1/3 cup of flour into cake mix. Add 7 tbsp softened butter 1 cup water and 4 eggs. Blend as directed in step 2. Bake at 350 degrees F. Tow 8-inch pans 24-28 min; 13 x 9-inch pan 24-28 min; 24 cupcakes 15-18 mins. Pan size: Two 8-inch; Bake time: 26-31 min. Pan size: Two 9-inch; Bake time 22-27 min. Pan size: 13 x 9 inch; Bake time: 26-31 min. Pan size: Bundt; Bake time: 26-31 min. Pan size: 24 cupcakes; Bake time 18-21. Try these ingredient swaps! Replace 1/3 cup water with: 3/4 cup of your favorite dairy or plant-based milk.