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Duncan Hines Classic Cake Mix Classic White - 15.25 Oz
Cake Mix, Classic White, Perfectly Moist
Per 1/10 Package: 170 calories; 2.5 g sat fat (13% DV); 330 mg sodium (14% DV); 18 g total sugars. Perfectly moist swaps. Celebrate with rainbow cupcakes. duncanhines.com. how2recycle.info. Smartlabel. Scan or call 1-800-362-9834 for more food information. For more delicious inspiration, go to duncanhines.com. 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.
|Serving size||0.1 package|
|Servings Per Container|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 4g||5%||15%|
|Saturated Fat 2.5g||13%||18%|
|Trans Fat 0g|
|Total Carbohydrate 34g||12%||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 (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono-and Diesters of Fatty Acids, Mono-And Diglycerides, Sodium Stearoyl Lactylate), Leavening Baking Soda, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Wheat Starch, Contains 2% or Less of: Modified Food Starch, Dextrose, Salt, Palm Oil, Soy Lecithin, Natural and Artificial Flavor, Guar Gum, Xanthan Gum.
Warning Contains: Contains: soy, wheat.
Directions You Will Need: 1 cup water; 3 large egg whites; 1/3 vegetable oil. Do not eat raw batter. Baking instructions: See side of box for ingredient swaps. Step 1 Prep: Preheat oven to 350 degrees F. for metal and glass pan(s), 325 degrees F. for dark or coated pan(s) (Add 3-5 minutes to bake time for dark or coated pans(s). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2 Mix: Blend cake mix, water, oil and egg whites in a 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. Step 3 Bake: Bake following chart bellow, Cake is done when toothpick inserted in center comes out clean. 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 to 350 degrees F. Add 2 tablespoons of flour into cake mix. Add 1/3 Cup oil, 1 cup water and 3 large egg whites. Blend as directed in step 2, Bake at 350 degrees F. Two 8-inch pans 23-28 min; 13 x 9-inch pan baked 21-25 min; 24 cupcakes 16-20 min. Pan Size: Two 8-inch Bake Time: 26-31 min; Pan Size: Two 9-inch. Baked Time: 23-28 min; Pan Sized: 13 x 9. Bake Time: 23-28 min; Bake Time: Bundt. Bake Time: 33-36 min; Pan Size: 24 cupcakes. Bake Time 18-21 min.
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