Duncan Hines Signature Perfectly Moist Lemon Supreme Cake Mix, 15.25 oz, 15.25 Ounce
Ingredients
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, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate Monohydrate), Wheat Starch, Contains 2% or less of: Salt, Natural Flavor, Palm Oil, Lemon Juice Solids, Cellulose Gum, Xanthan Gum, Citric Acid, Yellow 5 LakeProduct Detail
When life gives you lemons, make lemon cake!
Preparation & Usage
You Will Need: 1 cup water 3 large eggs 1/3 cup vegetable oil Baking Instructions: Step 1. Prep Preheat oven to 350°F for metal and glass pan(s), 325°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, oil 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 to bake 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. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes. High Altitude (over 3,500 ft): Preheat oven to 350°F. Stir 2 tablespoons of flour into cake mix, add 1/3 cup oil, 1 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350°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: 22-27 min Pan Size: Two 9-inch; Bake Time: 22-27 min Pan Size: 13 x 9-inch; Bake Time: 21-26 min Pan Size: Bundt®; Bake Time: 33-36 min Pan Size: 24 cupcakes; Bake Time: 16-19 min
Features
Naturally flavored
Made with lemon juice and other natural flavor
Kosher
Ingredients
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, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate Monohydrate), Wheat Starch, Contains 2% or less of: Salt, Natural Flavor, Palm Oil, Lemon Juice Solids, Cellulose Gum, Xanthan Gum, Citric Acid, Yellow 5 Lake