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Duncan Hines Signature Banana Supreme Cake Mix - 15.25 OZ
Cake Mix, Banana Supreme, Perfectly Moist
Made with real banana and other natural flavor. Per 1/10 Package: 180 calories; 2.5 g sat fat (13% DV); 320 mg sodium (14% DV); 18 g total sugars. See nutrition facts for as baked information. Go bananas! www.duncanhines.com. how2recycle.info. SmartLabel: Scan or call 1-800-362-9834 for more food information. Questions or comments, visit us at www.duncanhines.com or call Mon. -Fri, 1-800-362-9834 (except national holidays). Please have entire package available when you call so we may gather information off the label. For more delicious inspiration, go to duncanhines.com.
|Serving size||0.1 package mix|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 4g||5%||15%|
|Saturated Fat 2.5g||13%||20%|
|Trans Fat 0g|
|Total Carbohydrate 34g||12%||12%|
|Dietary Fiber 0g||0%||0%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Sugar, Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono- and Diesters of Fats and Fatty Acids, Mono- and Diglycerides, Sodium Stearoyl Lactylate), Leavening (Baking Soda, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Wheat Starch, Contains Less Than 2% or Less of: Dehydrated Banana Flakes, Salt, Natural Flavor, Exhausted Ground Vanilla Beans, Cellulose Gum, Xanthan Gum, Caramel Color, Yellow 5 Lake, Red 40 Lake.
Warning Contains: Contains: wheat.
Directions You Will Need: 1 cup water; 3 large eggs; 1/3 cup vegetable oil. Do not eat raw batter. Baking Instructions: Step 1. Prep: Preheat oven to 350 degrees F for metal and glass pan(s), 325 degrees F for dark or coated pan(s). (Add 3-5 minutes for dark or coated pan(s). Cake is done when toothpick inserted comes out clean). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 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 pan(s) and bake immediately. Step 3. Bake: Bake in center of oven following chart below. Cake is done when toothpick inserted comes out clean. Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. 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): Preheat oven to 350 degrees F. Stir 2 tbsp of flour into cake mix, 1/3 cup oil, 1 cup water and 3 large eggs. Blend as directed in step 2. Two 8-inch pans 23-28 min; 13 x 9-inch pan, baked 21-25 min; 24 cupcakes 16-20 min. Pan Size: 2 8-Inch; Bake Time: 25-30 Min. Pan Size: 2 9-Inch; Bake Time: 22-27 Min. Pan Size: 13 x 9-Inch; Bake Time: 22-27 Min. Pan Size: Bundt; Bake Time: 33-36 Min. Pan Size: 24 Cupcakes; Bake Time: 16-19 Min.