You Will Need:
- 1 1/3 Cups Water
- 1/3 Cup Oil
- 3 Large Eggs
Pan Size / Bake Time:
- 2 8": 33-36 minutes
- 2 9": 28-31 minutes
- 13 x 9-inch: 32-35 minutes
- Bundt®: 38-43 minutes
- 24 Cupcakes: 18-21 minutes
- Prep: PREHEAT oven to 350°F, or 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening. FLOUR lightly. (Use baking cups for cupcakes).
- Mix: BLEND dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter into pan(s) and bake immediately.
- Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
Lower Fat Recipe:
Prepare and bake following the directions above except using 1 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes
Serving Size: 1/12 package (43g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||
|---|---|---|
| Mix | %DV | |
| Calories: | 180 | |
| Calories from Fat | ||
| Total Fat: | 3.5g | 5% |
| Saturated Fat | 1.5g | 10% |
| Trans Fat | 0.5g | |
| Cholesterol: | 0mg | |
| Sodium: | 280mg | 12% |
| Total Carbohydrate: | 34g | 11% |
| Dietary Fiber | 0g | 0% |
| Sugars | 19g | |
| Protein: | 1g | |
| Vitamin A: | 0% | |
| Calcium: | 8% | |
| Vitamin C: | 0% | |
| Iron: | 6% |
| Teneur | ||
|---|---|---|
| Mix | %DV | |
| Calories: | 180 | |
| Calories from Fat | ||
| Lipides: | 3.5g | 5% |
| saturés | 1.5g | 10% |
| trans | 0.5g | |
| Cholestérol: | 0mg | |
| Sodium: | 280mg | 12% |
| Glucides: | 34g | 11% |
| Fibres | 0g | 0% |
| Sucres | 19g | |
| Protéines: | 1g | |
| Vitamine A: | 0% | |
| Calcium: | 8% | |
| Vitamine C: | 0% | |
| Fer: | 6% |
Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean and Cottonseed Oils, Propylene Glycol Mono- and Diesters Of Fats, Mono- and Diglycerides, Polyglycerol Esters Of Fatty Acids, Soy Lecithin), Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of Each Of The Following: Wheat Starch, Emulsifier (Propylene Glycol Mono- and Diesters Of Fats and Fatty Acids, Mono- and Diglyceriedes, Soy Lecithin, Citric Acid To Protect Flavour), Salt, Dextrose, Cornstarch, Artificial Flavours, Butter Acids and Esters [Milk], Cellulose Gum, Xanthan Gum.
Contains: Wheat, Milk and Soy.
Manufactured On Equipment That Also Processes Tree Nuts.
Contains: Wheat, Milk and Soy.
Manufactured On Equipment That Also Processes Tree Nuts.
Duncan Hines® Frosting Creations™ Recipe
Strawberry Key Lime Bundt
This key lime bundt cake, drizzled with strawberry shortcake frosting, makes for a tangy twist on a classic dessert.
Hands-On Time: 10 minutes
Total Time: 1 hour and 30 minutes
Servings: 10 to 12 servings
