Duncan Hines Signature Perfectly Moist Red Velvet Cake Mix

15.25 oz

$1.44 each($0.09 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Coupon

Buy 2 Duncan Hines Frostings, 14 - 16 oz., assorted varieties get FREE Duncan Hines Cake Mix, 14.18 - 18 oz., assorted varieties

Expires 12/31/2024

Description

Duncan Hines Red Velvet Cake Mix, which is naturally and artificially flavored, makes baking easy, fun and super tasty! Indulge in the delicious, moist and chocolatey taste of this Duncan Hines Cake Mix and be amazed at the bakery-like flavors. Anyone can achieve decadent red velvet cake with the simple, easy-to-follow instructions on the back of the box. Enjoy a fun holiday baking activity with friends and family, or be the designated taste-tester. It's perfect for a birthday cake, a special-occasion treat or an after-dinner dessert. Also, the topping possibilities are endless! Use your favorite cake icing, festive sprinkles and candy pieces for your very own cake masterpiece! Try this cake mix today!
• One 15.25 oz. box of Duncan Hines Red Velvet Cake Mix
• Indulge in the delicious, moist and chocolatey taste of this Duncan Hines Cake Mix and be amazed at the bakery-like flavors
• Anyone can achieve decadent red velvet cake with the simple, easy-to-follow instructions on the back of the box
• Use your favorite cake icing, festive sprinkles and candy pieces for your very own cake masterpiece
• Stock your pantry with Duncan Hines Cake Mixes for easy, delicious fun anytime

Highlights

Nutrition Facts
Per 1/10 dry mix
10 servings per container
Serving Size
0.10 package mix
- Amount Per Serving
  Calories
  170
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  350mg
  15%
- Potassium
  0mg
  0%
- Calcium
  130mg
  10%
- Iron
  1.3mg
  8%
- Niacin
  6%
- Riboflavin
  8%
- Thiamin
  8%
- Folate
  75mcg
  20%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
Per 1/10 baked cake
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  280
- % Daily Value^*
- Cholesterol
  55mg
  18%
- Sodium
  370mg
  16%
- Potassium
  100mg
  2%
- Calcium
  140mg
  10%
- Iron
  2.1mg
  10%
- Niacin
  6%
- Riboflavin
  8%
- Thiamin
  8%
- Folate
  60mcg
  15%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Powder Processed with Alkali, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Canola Oil, Contains Less than 2% of: Wheat Starch, Dextrose, Salt, Propylene Glycol Mono-and Diesters, Fractionated Palm Oil, Mono- and Diglycerides, Red 40, Sodium Stearoyl Lactylate, Xanthan Gum, Ascorbic Acid, Natural Flavor.
Allergens and safety warnings
Contains: wheat.
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!