These 6 Duncan Hines recipes are so delicious…
… 3 million women bake them every month!
Dessert recipes below:
- Fast fixin’ chocolate chip cake
- Lemon supreme pound cake
- Double pineapple upside-down cake
- Cinnamon streusel cake
- Cake mix chocolate chip cookies
- Sock-it-to me sour cream pound cake
Fast fixin-chocolate chip cake
(Makes 16-20 servings)
1 package Duncan Hines Deluxe II Devil’s Food Cake Mix
1/4 cup oil
1-1/4 cups water
1 package chocolate instant pudding (4 serving size)
1 cup chocolate chips (6 oz. package)
Preheat oven to 350 F. Pour oil into a 13x9x2-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan; stir with a fork or spoon until blended (about 2 minutes). Scrape sides and spread batter evenly in pan.
Bake at 350° for 35-45 minutes; until toothpick inserted near center comes out clean. Cooled cake may be sprinkled with powdered sugar. Use a knife to loosen cake from sides; cut and serve directly from pan. Store leftover cake loosely covered.
ALTERNATE: Prepare pan as directed above using 1/4 cup oil. Add cake mix, 2 eggs, 1/2 cup water and 1 can (20 to 23 oz.) cherry pie filling. Mix, bake and serve as directed above.
Lemon supreme pound cake
(Makes 12 to 16 servings)
1 package Duncan Hines Deluxe II Lemon Supreme Cake Mix
1 package lemon instant pudding mix (4 serving size)
1/2 cup Crisco oil
1 cup water
Preheat oven to 350 F. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake in a greased and floured tube pan, 10-inch or fluted at 350° for 45-55 minutes, until center springs back when touched lightly. Cool right side up in pan for about 25 minutes, then invert onto serving plate.
GLAZE: Blend 1 cup confectioners; sugar with either 2 tablespoons milk or 2 tablespoons lemon juice. Drizzle over cake.
AT ALTITUDES OVER 3500 FEET: Stir 1/3 cup flour into mix. Mix as directed using 1 package lemon instant pudding mix, 1/3 cup oil, 1-1/4 cups water, and 4 eggs. Bake at 375° for about 40-45 minutes.
Double pineapple upside-down cake
(Makes 12 to 16 servings)
1/2 cup (1 stick) butter or margarine
1 cup brown sugar
1 can (1 pound 4 ounce) pineapple slices, drained
Maraschino cherry halves
1 pkg. Duncan Hines Deluxe II Pineapple Supreme Cake Mix
Preheat oven to 350 F. Melt butter in a 13x9x2-inch pan. Sprinkle brown sugar evenly in pan. Arrange drained pineapple slices and maraschino cherry halves on the sugar mixture. Mix cake as directed on the label with 1-1/3 cups water and 2 eggs. Do not substitute pineapple juice for water. Beat as directed. Pour batter over fruit.
Bake at 350° for about 50 minutes, until tests done with a toothpick. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or a cookie sheet. Serve warm with whipped cream.
AT ALTITUDES OVER 3500 FEET: Stir 1/4 cup flour into mix. Mix as directed using 1-1/2 cups water and 2 eggs. Bake at 375° until done.
Cinnamon streusel cake
(Makes 12 to 16 servings)
1 pkg. Duncan Hines Deluxe II Yellow Cake Mix
1 pkg. vanilla instant pudding mix (4 serving size)
2 tbsp. Crisco Oil
1-1/3 cups water
1/2 cup flour
1/2 cup brown sugar
2 tsp cinnamon
2 tbsp. butter or margarine, melted
Preheat oven to 375 F. In large bowl, blend cake mix, pudding mix, oil, water and eggs. Beat 2 minutes at medium speed. Spread 3/4 of batter evenly in greased and floured 10-inch tube pan. Combine streusel ingredients. Sprinkle 2/3 cup of mixture over batter in pan. Spread remaining batter over streusel; top with reserved streusel.
Bake 40-50 minutes at 375° until done. Cool right side up in pan 25 minutes, remove from pan and glaze streusel side up.
GLAZE: Blend 3/4 cup confectioners’ sugar with about 1 tbsp. milk: drizzle over cake.
ALTITUDES OVER 3500 FEET: Stir 1/4 cup flour into mix. Mix as directed using 1-1/2 cups water. Bake at 400° for 35-40 minutes.
Duncan Hines cake mix chocolate chip cookies
(Makes about 3-1/2 dozen 2-1/2-inch cookies)
1 pkg. Duncan Hines Deluxe II White Cake Mix
1/4 cup light brown sugar
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1/2 cup chopped nuts
3/4 cup oil
Preheat oven to 375 F. In a large bowl, stir all ingredients together until well-mixed. Drop from a teaspoon onto an ungreased cookie sheet.
Bake at 375° for 10-12 minutes, until centers of cookies are golden brown. (Edges will look darker.)
Cool on cookie sheet for about 1 minute, then remove to rack to finish cooling.
Sock-it-to-me cake (Sour cream pound cake)
(Makes 12 to 16 servings of delicious sour cream pound cake)
1 package Duncan Hines Butter Recipe Golden Cake Mix
1 cup (8 ounces) dairy sour cream
1/2 cup vegetable oil
1/4 cup sugar
1/2 cup water
1 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons cinnamon
Preheat oven to 375 F. In a large bowl, blend cake mix, sour cream, oil, 1/4 cup sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 10-inch tube pan. Combine filling ingredients and sprinkle over batter in pan: Spread remaining batter evenly over filling mixture.
Bake at 375° for 45-55 minutes, until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan.
GLAZE: Blend 1 cup confectioners sugar and 2 tablespoons milk. Drizzle over cake.
WHEN BAKING AT HIGH ALTITUDES: Stir 1/2 cup flour into mix. Mix as directed above using the sour cream, 1/3 cup oil, 2 tablespoons sugar, 2/3 cup water and 4 eggs. Bake at 400° until done (40-50 minutes).