Duncan Hines Signature Perfectly Moist Carrot 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 Classic, Signature, or Dolly Parton's Cake Mix, 15.25 - 18 oz., assorted varieties

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Description

Mix up smooth, velvety batter in minutes for a simple, delicious dessert with Duncan Hines Signature Perfectly Moist Carrot Cake Mix. Made with real carrots, this boxed cake mix bakes up into a deliciously moist cake that's perfect for everyday dessert and special occasions. Use it to make carrot cake cookies, cake bites or a traditional layer cake. All you need is water, eggs and vegetable oil. Pour the prepared sponge cake batter into the pan and bake according to the package instructions. Each 15.25 ounce box makes 24 cupcakes or a 13 by 9 inch cake. From decadent brownie mix, to single serve desserts, Duncan Hines has you covered when you’re ready to bake and create.
• One 15.25 oz box of Duncan Hines Signature Perfectly Moist Carrot Cake Mix
• Made with real carrots for indulgent flavor
• Use for a layer cake, carrot cake cookies or cake bites for everyday and special occasion desserts
• Boxed cake mix makes a 13 by 9 inch cake or 24 cupcakes
• Add oil, eggs and water to sponge cake mix

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^*
- Total Fat
  3.5g
  4%
- Saturated Fat
  2g
  10%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  350mg
  15%
- Total Carbohydrate
  33g
  12%
- Dietary Fiber
  2g
  7%
- Total Sugars
  18g
- Includes Added Sugars
  17g
  34%
- Protein
  2g
- Vitamin D
  0mcg
  0%
- Calcium
  70mg
  6%
- Iron
  0.4mg
  2%
- Potassium
  0mg
  0%
^* 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
  290
- % Daily Value^*
- Total Fat
  14g
  18%
- Saturated Fat
  4g
  20%
- Trans Fat
  0g
- Cholesterol
  75mg
  25%
- Sodium
  430mg
  19%
- Total Carbohydrate
  38g
  14%
- Dietary Fiber
  2g
  7%
- Total Sugars
  21g
- Includes Added Sugars
  19g
  38%
- Protein
  4g
- Vitamin D
  0mcg
  0%
- Calcium
  90mg
  6%
- Iron
  0.8mg
  4%
- Potassium
  0mg
  0%
^* 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
Sugar, Bleached Wheat Flour, Dehydrated Carrots, 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), Modified Food Starch, Contains 2% or Less of: Spices, Salt, Caramel Color, Cellulose Gum, Xanthan Gum, Yellow 5, Red 40.
Allergens and safety warnings
Contains: wheat. Manufactured on equipment that also processes peanuts and tree nuts.
Perfectly Moist Carrot Cake Mix: You Will Need: 3/4 Cup water. 3 Large eggs. 1/Cup vegetable oil. Do not eat raw batter. Baking instructions: 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 pan(s). Cake in done when toothpick inserted in center comes out clean). 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 in 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. High altitude (over 3,500 ft): Preheat oven to 350 degrees F. Stir 3 tablespoons of flour to cake mix, add 1/3 cup oil, 2/3 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 9-inch pans 21-25 min; 13 x 9-inch pan baked 22-27 min; 24 cupcakes 16-20 min. Not recommended for 8-inch pans. Pan size: Two 8-inch; Bake Time 23-28 min. Pan size: Two 9-inch; Bake Time 22-27 min. Pan size: 13 x 9-inch; Bake Time 22-27 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 16-19 min.