Duncan Hines Signature Cake Mix, Red Velvet, Perfectly Moist

Product details

Per 1/10 Package: 170 calories; 0.5 sat fat (3% DV); 350 mg sodium (15% DV); 17 g total sugars. See nutrition facts for as baked information. www.duncanhines.com. how2recycle.info. SmartLabel: Scan for more food information or call 1-800-362-9834. Questions or comments, visit us at www.duncanhines.com or call 1-800-362-9834. For more delicious inspiration, go to duncanhines.com.

Additional info

You Will Need: 1 cup water; 3 large eggs; 1/2 cup vegetable oil. Do not eat raw better. Baking Instructions: Step 1: Prep: Preheat oven to 350 degrees F. Spray bottom and sides of pan(s) with PAM Baking Spray. Use baking cups for cupcakes. Step 2: Mix: Blend cake mix, water, eggs and oil in a large bowl on low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pan(s) and bake immediately. Step 3: Bake on rack in center of oven following chart below. Cake is done when toothpick inserted in center comes out clean. Cool cake(s) in pan on wire rack 15 minutes. Remove cake(s) from pan and cool completely before frosting. Frost cooled cake(s) with Duncan Hines Creamy Cream Cheese Frosting. Try these Ingredient Swaps: Replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/2 cup of vegetable oil with: 1/2 cup greek yogurt, refined coconut oil or applesauce. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Stir 2 tablespoons of flour into cake mix, add 1/2 cup oil, 1 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 8-inch pans 26-30 min; 13 x 9-inch pan 26-30 min; 24 cupcakes 18-21 min. Pan Size: Two 8-inch; Bake time: 24-28 min. Pan Size: Two 9-inch; Bake time: 24-29 min. Pan Size: 13 x 9-inch; Bake time: 24-29 min. Pan Size: Bundt; Bake time: 33-36 min. Pan Size: 24 cupcakes; Bake time: 16-19 min. Creative Tip: Try substituting 1 cup buttermilk for water in batter for a richer red velvet-y taste!