oated pans.
Place the Duncan Hines mix in a container .
heese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for
ave made this cake with Duncan Hines Caramel flavor cake mix and
To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
Mix as directed on box.
This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.
ood com would not accept Duncan Hines Brand for some reason, so
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
Make a white Duncan Hines cake mix by recipe.
While it is hot use a knife and make slits on the top of it.
Mix a small package of strawberry jello by recipe on box.
Pour over cooked cake.
When it is cool, mix strawberries and Cool Whip and put on top.
It's better if it sits in refrigerator overnight.
Put fresh strawberries on top.
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
Mix all ingredients together with electric mixer. Pour into well-greased tube pan. Bake 45 minutes in 350\u00b0 oven. Cool 1 1/2 hours in pan.
Bake Duncan Hines cake mix as directed.
Cool and split layers in half.
Pour 2 cups sugar in large mixing bowl.
Add 6 eggs, one at a time, beating well after each.
Add Duncan Hines cake mix.
Then add 2 cups plain flour with soda and sour cream.
Bake Duncan Hines cake mix in two 9-inch pans according to instructions on cake mix box; bake about 25 minutes at 350\u00b0.
Combine ingredients in large mixing bowl.
Beat on low speed of mixer for 2 minutes to blend.
Beat 3 minutes longer on high speed of mixer.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 minutes.
Cool and slice layer horizontal to make 4 layers.
Put filling between layers.
Frost as directed in filling recipe.
Refrigerate 24 hours before serving.
Bake as directed for 2 layer cake.
Substitute milk instead of water.
Cool.
Mix Crisco, milk, sugar, vanilla and salt with mixer on high speed for 5 minutes.
Add powdered sugar.
Beat 4 minutes and spread between layer, then ice with Duncan Hines frosting.
Cook cake as directed on box.
Set aside to cool.
Mix together sugar, milk, margarine and water; heat.
After heated, add marshmallows.
After marshmallows are melted, add vanilla. Mix well.
Stir in coconut.
Mix well.
Slice both layers of cake. Spread mixture over.
Replace layers, icing with Duncan Hines dark chocolate frosting.
Mix Duncan Hines according to package.
Mix Polly-O, sugar and vanilla until smooth.
Add chips to Polly-O mixture and add Duncan Hines.
Bake according to package directions.
Prepare Duncan Hines angel food cake mix according to directions on box.
Let cool.
Break into bite size pieces.
Line 13 x 9-inch pan with pieces.
Prepare 1 package chocolate pudding mix according to directions.
As it begins to boil, stir in 1 package chocolate bits.
Cool slightly.
Fold in 1 carton Cool Whip.
Pour over angel food cake bits.
Ice with 1 carton Cool Whip.
Put pecan bits on top.
Combine all ingredients and pour into greased 9 x 13-inch baking pan.
Sprinkle top with sugar, cinnamon and chopped nuts. Bake in 350\u00b0 oven for time recommended on cake mix instructions.
Combine milk and flour; cook until thick.
Chill.
Combine with Crisco, butter, salt, vanilla and sugar.
Beat until sugar dissolves and filling is light and fluffy.
Bake Duncan Hines yellow cake mix as directed.
Chill.
Split cake horizontally. Spread filling between the 2 layers.
Slice into bars.
Wrap individually in plastic wrap.
Chill.
Cook Duncan Hines butter cake as directed.
In saucepan, put sugar and cocoa.
Stir in butter, milk and light corn syrup. Bring to a boil.
Boil 3 minutes, stirring occasionally.
Set in cold water for a few minutes.
Stir in the confectioners sugar, vanilla and peanut butter.
When this mixture begins to thicken, pour and spread on the cake.