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Duncan Hines

Duncan Hines Signature Red Velvet Cake Mix

You Will Need: 3 large eggs; 1 cup water; 1/3 cup vegetable oil. 1 Prep: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans. (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick insert in center comes out clean.). 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. Pan Size: 2 8-inch, Bake Time: 26-29 min. Pan Size: 2 9-inch, Bake Time: 24-27 min. Pan Size: 13x9-inch, Bake Time: 25-28 min. Pan Size: Bundt, Bake Time: 30-35 min. Pan Size: 24 Cupcakes, Bake Time: 16-19 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 28-32 min; Two 9-inch pans 24-28 min; 13x9 inch pan 25-29 min; Bundt pan 30-40 min; 24 cupcakes 14-18 min.
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), Cocoa Powder Processed with Alkali, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% or Less of: Wheat Starch, Salt, Dextrose, Polyglycerol Esters of Fatty Acids, Colored with Red 40, Cellulose Gum, Xanthan Gum.
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Contains: wheat