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slide 1 of 8, Duncan Hines Signature Lemon Supreme Cake Mix, 16.5 oz
slide 2 of 8, Duncan Hines Signature Lemon Supreme Cake Mix, 16.5 oz
slide 3 of 8, Duncan Hines Signature Lemon Supreme Cake Mix, 16.5 oz
slide 4 of 8, Duncan Hines Signature Lemon Supreme Cake Mix, 16.5 oz
slide 5 of 8, Duncan Hines Signature Lemon Supreme Cake Mix, 16.5 oz
slide 6 of 8, Duncan Hines Signature Lemon Supreme Cake Mix, 16.5 oz
slide 7 of 8, Duncan Hines Signature Lemon Supreme Cake Mix, 16.5 oz
slide 8 of 8, Duncan Hines Signature Lemon Supreme Cake Mix, 16.5 oz
Duncan Hines

Duncan Hines Signature Lemon Supreme Cake Mix

You Will Need: 3 large eggs; 1 cup water; 1/3 cup vegetable oil. Baking: 1 Prep: Preheat oven to 350 degrees F for metal or glass pans, 325 degrees F for dark or coated pans. (Add 3-5 minutes to bake time for dark or coated pans). Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes). 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 pans and bake immediately. 3 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. 2 8-inch Pans: bake 24-27 min. 2 9-inch Pans: bake 21-24 min. 13x9-inch Pan: bake 22-25 min. Bundt (Bundt is a registered trademark of Northland Aluminum Products, Inc.): bake 28-33 min. 24 Cupcakes: bake 15-18 min. 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): Heat oven to 350 degrees F. Stir 2 tbs flour into mix. Mix as directed above. Bake at 350 degrees F: Two 8-inch pans 26-30 min; two 9-inch pans 24-28 min; 13x9 inch pan 25-29 min; Bundt (Bundt is a registered trademark of Northland Aluminum Products, Inc.) pan 30-40 min; 24 cupcakes 15-18 min.

Ingredients

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- and Diesters of Fats, Mono- and Diglycerides), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Wheat Starch, Contains 2% or Less of: Salt, Polyglycerol Esters of Fatty Acids, Natural and Artificial Flavor, Cellulose Gum, Citric Acid, Xanthan Gum, Colored with (Yellow 5 Lake).
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