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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! 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 delicious 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%||7%|
|Saturated Fat 2g||10%||30%|
|Trans Fat 0g|
|Total Carbohydrate 35g||15%||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.
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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