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Duncan Hines Signature Pink Velvet Cake Mix

Product Description

When you bake a cake it's likely a special treat for the special people in your life. You care enough to take the time to bake a cake, so make it the moistest, most delicious cake you can. Make it Duncan Hines®.

Preparation Instructions

You Will Need: 2/3 cup water; 3 large eggs; 1 stick softened butter. Baking Instructions: Step 1: Prep. Preheat oven to 325 degrees F for metal and glass pan(s), 300 degrees F for dark or coated pan(s). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2: Mix. Blend cake mix, water, butter and eggs 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 in center of oven following chart below. Add 3-5 minutes for dark or coated pan(s). Cake is done when toothpick inserted comes out clean. Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. Pan Size: 2 8-inch; 26-30 min bake time; Pan Size: 2 9-inch; 21-26 min bake time; Pan Size: 13 x 9-inch; 26-30 min bake time; Pan Size: Bundt; 33-36 min bake time; Pan Size: 24 cupcakes; 18-21 min bake time. To substitute oil for butter: 3/4 cup water, 1/3 cup oil, 3 eggs. Mix as directed above. Bake at 325 degrees F. Two 8-inch pans 26-30 minutes; two 9-inch pans 23-26 minutes; Bundt pan 33-36 minutes; cupcakes 18-21 minutes. High altitude (over 3,500 ft): Preheat oven to 350 degrees F. Mix as directed above except using 3/4 cup water, 8 tablespoons softened butter, 3 eggs. Bake at 350 degrees F. Two 9 inch pans 26-30 minutes; 13 x 9 27-30 minutes; Bundt pan 33-36 minutes; cupcakes 19-22 minutes.

Ingredients Sugar, Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil), Wheat Starch, Leavening (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate), Emulsifier (Propylene Esters, Mono and Diglycerides, Sodium Stearoyl Lactylate), Natural and Artificial Flavor, Salt, Xanthan Gum, Cellulose Gum, Red 40.

Specification
Name Value
Quantity 1
Size (oz.) 15.25
Type Cake
Height 7.30
Width 5.30
Depth 1.70
Weight 16.32
Safety Warning
Contains: wheat. Manufactured on equipment that also processes tree nuts.
Actual product packaging and materials may contain more or different information than that shown on our website. You should not rely solely on the information presented here. Always read labels, warnings and directions before using or consuming a product. View full Product Information Disclaimer
Quantity
Nutrition Facts
  • Signature Pink Velvet Cake Mix

    Serving Size   0.10 package(43g)
    Serving Per Container 10 (mix (amount in 1/10 mix))

    Amount Per Serving
    Calories 180
    Calories from Fat 35
    %DV
    Total Fat 4g 6%
    Saturated Fat 2g 10%
    Polyunsaturated Fat 0g
    Trans Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 0mg 0%
    Sodium 290mg 12%
    Total Carbohydrate 34g 11%
    Dietary Fiber 0g 0%
    Sugars 19g
    Protein 1g
    Vitamin A 0% Vitamin C 0%
    Calcium 6% Iron 4%
  • Signature Pink Velvet Cake Mix

    Serving Size   0.00(43g)
    Serving Per Container  (baked (amt in 1/10 baked cake using basic recipe))

    Amount Per Serving
    Calories 280
    Calories from Fat 130
    %DV
    Total Fat 14g 22%
    Saturated Fat 7g 35%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 90mg 30%
    Sodium 370mg 15%
    Total Carbohydrate 35g 12%
    Dietary Fiber 0g 0%
    Sugars 19g
    Protein 3g
    Vitamin A 8% Vitamin C 0%
    Calcium 6% Iron 6%

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