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Duncan Hines Classic Cake Mix Butter Golden - 15.25 Oz

Duncan Hines Classic Cake Mix Butter Golden - 15.25 Oz

Cake Mix, Butter Golden

Artificially flavored. Per 1/10 Package: 170 calories; 2 g sat fat (10% DV); 320 mg sodium (14% DV); 22 g total sugar. See nutrition facts for as baked information. Perfectly moist swaps. Bake baby's 1st smash cake! SmartLabel: Scan or call 1-800-362-9834 for more food information. Questions or comments, visit us at 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 delicious inspiration, go to
Nutrition Facts
Serving size 0.1 package
Servings Per Container 10
Amount Per Serving (+)
Calories 170 270
Calories from Fat 0 0
% Daily Value*
Total Fat 3g 4% 7%
Saturated Fat 2g 10% 30%
Trans Fat 0g
Cholesterol 0mg 0% 28%
Sodium 320mg 14% 17%
Potassium 0mg 0% 0%
Total Carbohydrate 35g 15% 13%
Dietary Fiber 0g 0% 0%
Sugars (-)
Protein 1g 0% 0%
Vitamin A (-) (-)
Vitamin C (-) (-)
Calcium 10% 10%
Iron 6% 6%
(-) 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.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
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.
Product Attributes
Warning Contains: Contains: wheat.
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 oven following chart bellow. Add 3-5 minutes to back 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. 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; 26-31 min bake time. Two 9-inch; 22-27 min bake time. 13x9 inch; 26-31 min bake time. Bundt (Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, Minnesota); 26-31 min bake time. 24 cupcakes; 18-21 min bake time. Try this ingredient swap! Replace 3/4 cup of water with: 3/4 cup of your favorite dairy or plant-based milk.


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