Duncan Hines Perfectly Moist Classic White Cake Mix makes a moist and delicious cake that is sure to become a family favorite. The smooth and velvety cake batter makes it easy to bake a perfectly moist white cake every time. Prepare this white cake as cake pops or use as a cupcake mix; try adding food coloring for exciting rainbow hues. Simply add water, egg whites and vegetable oil, then beat. Pour into a pan and bake for the recommended time in the instructions. This boxed cake mix makes one 13 by 9 cake or 24 cupcakes. From birthday cake to single serve desserts, Duncan Hines has you covered when you’re ready to bake and create.
- One box of Duncan Hines Perfectly Moist Classic White Cake Mix
- Classic white cake flavor that will please everyone
- Easy to make birthday cake, cake pops or cupcake mix
- Makes one 13 by 9 inch cake or 24 cupcakes
- Just add water, egg whites and vegetable oil for a ready-to-bake batter
Perfectly Moist Classic White Cake Mix
Duncan Hines Perfectly Moist Classic White Cake Mix makes a moist and delicious cake that is sure to become a family favorite. The smooth and velvety cake batter makes it easy to bake a perfectly moist white cake every time. Prepare this white cake as cake pops or use as a cupcake mix; try adding food coloring for exciting rainbow hues. Simply add water, egg whites and vegetable oil, then beat. Pour into a pan and bake for the recommended time in the instructions. This boxed cake mix makes one 13 by 9 cake or 24 cupcakes. From birthday cake to single serve desserts, Duncan Hines has you covered when you’re ready to bake and create.
Nutrition Facts
| Serving size |
|
|
Servings Per Container
|
|
|
Amount Per Serving
|
|
(+) |
|
Calories
|
260
|
170
|
|
Calories from Fat
|
(-)
|
(-)
|
|
Calories from Saturated Fat
|
|
|
|
% Daily Value*
|
|
Total Fat 12g
|
|
15%
|
5%
|
|
Saturated Fat 3.53.5
|
|
18%
|
13%
|
| Trans Fat 0 |
|
|
| Cholesterol 0mg |
|
0%
|
0%
|
| Sodium 370mg |
|
16%
|
14%
|
| Potassium 0mg |
|
0% |
0% |
| Total Carbohydrate 37g |
|
13%
|
12%
|
| Dietary Fiber 0g |
|
0%
|
0%
|
| Total Sugars 19g |
|
|
|
| Added Sugars 19g |
|
|
|
| Protein 2g |
|
0% |
0% |
| 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 (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), Wheat Starch, Contains 2% or Less of: Modified Food Starch, Dextrose, Salt, Palm Oil, Soy Lecithin, Natural and Artificial Flavor, Guar Gum, Xanthan Gum.
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 below, 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 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; Pan Size: Bundt (Bundt is a registered trademark of Northland aluminum products, Inc, Minneapolis, Minnesota): Bake Time: 33-36 min; Pan Size: 24 cupcakes. Bake Time 18-21 min. Try these ingredients swaps! Replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/3 cup of vegetable oil with: 1/3 cup Greek yogurt or refined coconut oil.
About the Producer
Conagra
