Frequently Asked Questions

We appreciate your interest in our products. Not all products offered in the United States are sold in Canada. While some products are available in Canada, flavors and varieties may differ slightly from the products available in the United States. If you have questions about a specific flavour or product variety, please contact us so that we may assist you.

While we do not issue coupons upon request, coupon downloads may become available periodically via our website or Facebook page. Please also “Like” our Duncan Hines Canada Facebook page for product news and information, promotions, recipes, and baking ideas and inspiration.

After preparing your favourite Duncan Hines product, we recommend the following storage guidelines for optimal results:

• Unfrosted baked goods can be stored at room temperature for up to five days.
• Fondant covered cakes can be kept unrefrigerated for three days as long as it does not contain a filling that requires refrigeration. If it needs to be kept longer than three days, it should be refrigerated. Note that it will form condensation when it’s taken out, and any dried decorations on it may get soggy. The condensation will eventually evaporate and appear okay as long as there are not contrasting colours (i.e. dark color against light color) and the fondant is not touched until the condensation dissipates and dries.
• Opened dry mix may be stored as long as it is stored in an airtight container. The shelf life would mirror the expiration of the original product’s packaging.

Please be assured there would not be a safety concern if you were to use an item beyond its recommended use by date. It is important to note that all of our products contain a “Best if Used by” date, which is different than an “Expiration Date”.

The reason we do not recommend using a product beyond the “Best if Used by” date is so that we can ensure quality, such as taste and texture.

The “Best if Used by” date is determined based on quality testing from the date of manufacturing. Once this time period has lapsed, we can no longer ensure that the overall experience of the product will be what is needed.

Recipes, baking ideas and inspiration can be found using the Search field in the Recipes section of our website. Simply enter text into the Search field to populate recipe results.

To ensure that the product formulation you would purchase matches allergen disclosures, the best source of information is the labeling at the time you are considering purchasing a given item.

Having trouble finding a product? Please Contact Us.

It is hard to pinpoint exactly why the item you baked failed to rise; however, our chefs have provided us with the top reasons they see this occur.

• The oven was not pre-heated for at least 20 minutes. Note: there is great fluctuation in oven temperatures during the preheat cycle.
• The oven was too hot and set the cake before it rose.
• The cake is under baked due to low oven temperature.
• A combination of low oven temperature and over measurement of liquids (325 degrees or less for oven and a total of 1/4 more liquid or an extra egg.)

• The batter was not beaten long enough.
• Too much liquid may have been added. Always measure at eye level with a clear liquid measuring cup. Dry measuring cups can be 10-15% lower in volume than liquid measuring cups.
• During hot weather, we recommend using cold eggs and cold water.
• Baking with egg whites produces a lower height product.
• Since the leavening agents begin reacting immediately after liquids are added, waiting too long to put the cake in the oven may cause it to not rise to the correct height.
• The product may be older or was not stored properly anytime during the distribution process. Our leavening agents are very similar to scratch leavening agents (i.e. baking soda or baking powder) and will deteriorate over time or if exposed to long humid storage conditions.
• If a unique size pan was used, the pan may be too large.