Anyone Having Problems With Dh Cake Mix

Decorating By cakesondemand Updated 9 Mar 2007 , 10:24pm by Anna31

Loucinda Posted 23 Oct 2006 , 3:00pm
post #151 of 228

I haven't taken the time to read all the posts here (I will this afternoon though!) I STILL use DH cake mixes and have not had any problems at all. When I am making a 2 layer 9" cake, I use 2 mixes - one mix for each pan, they raise well above the pan (lots of cake for the cake truffles!!) and have no issues at all. I just checked the boxes for the cakes I did this morning - expiration date of 06/02/07 - and still has the Wilton stuff on the box. Guess I need to read what the issues are, since I have not experienced any troubles with the mixes!

wgoat5 Posted 23 Oct 2006 , 6:01pm
post #152 of 228

Got back from shopping...They even raised their prices of DH from .98 to 1.10!!!! I can't see spending more for less of a product! IMO

gmcakes Posted 28 Oct 2006 , 4:04am
post #153 of 228

Okay, first off...I am new to this thread, but just spent the last hour reading thru all 11 pages!

I too have been having problems with DH cake mixes. If I bake them at 350 they are burned on the bottom and raw in the center. If I bake them at 325 they take at least 10-20 minutes longer than recommended on the box to test done. Then they are sinking in the middle. Plus, I swear they do not make the same volume of batter as they did 6 months ago! I used to put 2 mixes in an 11x15" pan and have to trim the top I just hope they reach the top of the pan and do not fall below it!

I love DH, but I am beyond not happy with there mixes at the present. Would email the company, somne of you have even said they sent a coupon for a free mix. But, why would I want a mix, even for free, that will not be satifactory to me.

I am running out of cake mix (I usually keep a large # of boxes on hand...20+, and use them quickly!) With all this trouble, I am trying to decide what brand I will be purchasing next!

lynnssweets Posted 29 Oct 2006 , 3:09am
post #154 of 228

I have also been having problems for a while and I thought it was something I was doing wrong. I did try a couple of suggestions from this thread though. It seemed to work good to mix a BC and DH together and I also liked mixing a BC pound cake mix with a DH white mix ( if you do this with chocolate make sure you sift the pound cake mix). I also started sifting my regular mixes but it still did not seem to make the DH work by itself, it still rose, tested done, and sunk after I took it out. Just wanted to put my two cents in. Thanks to everyone else for their input.


camicake Posted 29 Oct 2006 , 3:33am
post #155 of 228

I just wanted to say Thank You for this thread... I thought I was imagining the DH problem. But I've used them for years and never had anything but raves. I always use the extender recipe. The last 2 cakes I've made I sifted the DH and substituted milk for the water. Wow what a difference. It's almost like the same old DH cake. Thanks for all the great tips.


born2bake4u Posted 29 Oct 2006 , 3:40am
post #156 of 228

i can't remember but i think they had added milk to thier or taken it out, can't remember but now they are offering both kinds you just need to look at the ingredients. it is also rumored that general mills and i think pillsbury have merged. not sure if it true, but should be interestin if it is.

gmcakes Posted 29 Oct 2006 , 6:10am
post #157 of 228

I too have been substituting milk for water, and the texture has improved a lot! But I still have the problem with the cakes sinking!

Schmoop Posted 29 Oct 2006 , 6:18am
post #158 of 228

Any time I have used DH (not often) I ALWAYS have some kind of issue with it. I only buy BC now, but I know some people swear by DH.

gmcakes Posted 29 Oct 2006 , 2:26pm
post #159 of 228

Has anyone tried adding baking soda to their mix? It does help some with the sinking! I use about 1/2 tsp per mix, and it helps with the sinking!

flameon58 Posted 29 Oct 2006 , 10:32pm
post #160 of 228

Well I was just about to start a post of the troubles with my cakes. I was thinking that my magic strips weren't working. Each cake seems to get worse. Today, I decided to use the heating core for the first time with my 9x13 pan thinking maybe that was the problem. My cake shrunk away from the edges. There is a depression in the middle of the cake with a crack going all around the depression. THEN, the cake shrunk away from the heating core, so I have this 1/4 inch empty space all around my little cake plug. The cake is also thinner than normal.

I am a scratch baker, but because of all the hoopla over the cake extender recipe and the flavored coffee creamers, I decided I had to try it. Well round one went beautifully and the coworkers loved the cake. But everything after that has been subpar. Nothing that I would want to bring to work. Thank God I don't sell cakes, I'd lose the house. I wouldn't be able to sleep at night worrying about cake chemistry. I bought six DH classic white mixes. I think I only have one left. I will probably start looking at going back to scratch.

mamacc Posted 29 Oct 2006 , 10:34pm
post #161 of 228

I didn't have any problems with DH until recently. I usually make the White Almond Sour Cream Cake with one DH mix and one BC or PB mix. I was always able to interchange them. Usually I buy DH butter recipe, but they were out so I got classic yellow. My cake came out like a sponge!! The texture was awful! I had to use it too b/c I didn't have time to bake another cake. It's dated July '07 and there is a Wilton seal on it. I'm going to re-bake the Halloween cake I have to do with Butter recipe mix and see if it comes out like it's supposed to...


grandmalink Posted 29 Oct 2006 , 11:41pm
post #162 of 228

I baked a 12 x12 square DH choc cake on Saturday I checked the cake after 45 min it look great, rised up BEAUTIFUL. So I wanted to check if it was done so I used a toothpick when I pulled it out it went down in the middle BAD. I had a hole about 1/2 inch down and about 3 inches across this all was in the middle of the cake. It least I could hide it after it fliped it over. Not very happy with this and this it frist time that it has happen to me. I have another cake to do on Friday wish me luck that it does not do it again.

I gave my cake to my sister to take to work and she will let me know what it taste like.

To me is looked and feels dry hope the frosting will help make the cake taste better.

gmcakes Posted 30 Oct 2006 , 12:51am
post #163 of 228

You know, now that I think about it, mine always seem to deflate AFTER I have checked them with a toothpick.

Could this be the cause of our problems?

mamacc Posted 30 Oct 2006 , 8:53pm
post #164 of 228

I never check my cakes with a toothpick. I just gently press in the middle to see if it springs back.

Well, I'm off to bake another cake using one DH butter recipe mix and one BC yellow mix. I'm crossing my fingers that it will work or else it's back to the drawing board to find a new recipe.


cupcakes Posted 30 Oct 2006 , 9:12pm
post #165 of 228

Anyone out there have a simple yellow cake scratch recipe they want to share because I think after we all use up our already purchased boxes of mix we will be ready to try something that will work every time we bake.
Thanks to everyone for sharing your experiences!

sugarspice Posted 31 Oct 2006 , 2:13am
post #166 of 228

Same here-shrinking, testing done, but sinking and being wet/doughy in the middle-while the sides had pulled away. If they changed the formula, I wonder if they are using cheaper/lower quality ingredients?? I have sworn by DH for the past 20 yrs, but now I'm starting to swear AT THEM!! tapedshut.gif

joaaaann Posted 31 Oct 2006 , 2:24am
post #167 of 228

I actually find that Pillsbury has been really dependable for me lately. DH has not been as dependable. The sides on my DH cakes last few times I've used it have been pulling and drawing inwards and over all shrinking too. I was wonderring if it was just me or not icon_confused.gif

cakesondemand Posted 31 Oct 2006 , 2:25am
post #168 of 228

I used DH for 30 years and have now switched to BC Boy has this thread recieved alot of attention I first thought it was me that was missing something but looks like not. I have only 6 boxes of DH left and try to avoid them I will use them for cupcakes. Thanks for all the responses. WOW!!!!

GIAcakes Posted 31 Oct 2006 , 4:07am
post #169 of 228

Wow! Same problem this weekend. I made two attempts at the DH butter cake. Horrible. Sunken in the middle. The top also had a two tone swirl design? DH is the only one that I have been using for white and yellow cakes. The sides had pulled away and were distorted. Glad it wasn't me after all!

wespam Posted 31 Oct 2006 , 1:24pm
post #170 of 228

This thread has been quite helpful. I too have noticed problems in the past month where my DH cake mixes have sunken in the middle and shrunk after they were put on the rack to cool. Last night I had a problem when I turned the cake out of the pan that the edges were rounded not crisp if you know what I mean. I used 2 x8 pans with a nail in them, it was well greased with the homemade release mix. My 2x8 square pans did just fine in the second batch of mix. Has anyone else had the edges turn out rounded instead of even? Pam from Bama

gmcakes Posted 31 Oct 2006 , 1:35pm
post #171 of 228

Strange thing happened...I like to make cakes using the "Durable Cake for 3d & Wedding cakes" recipe here on CC. I don't have these problems when I make the cake like this with DH mix, I follow the recipe exactly, except substituting milk for the water, no problems. The denser batter improves the structure and the cakes do not fall!

Has anyone else done this? I hate to change mixes if I can find a solution that works, I love the taste of DH!!!

mamacc Posted 31 Oct 2006 , 1:39pm
post #172 of 228

OK, I tried my recipe(doctored WASC) again using DH Butter recipe and it came out perfectly!! Super soft and fluffy, but dense...with a fine crumb. I've made this recipe so many times that I don't even need to take out my recipe book to make it. So I totally knew when something was "off" with the recipe. It was definitely the DH yellow mix that caused my cake to have a horrible texture, like a kitchen sponge and kind of chewy. YUCK! I used to be able to interchange the mixes with good results but not anymore I guess.

Anyway, I just wanted to share my results. I'm very happy that I can keep making my usual recipe!


coolmom Posted 31 Oct 2006 , 1:51pm
post #173 of 228

Maybe I am just imagining things, but when I buy the super-cheap on sale DH mixes from Wal-Mart, they shrink and dip in the middle. When I buy them from the more up-scale grocery store near my house they work great! I wonder if Wal-Mart puts them on sale b/c they are getting old? I don't know. My husband tried to make my birthday cake for me and was so upset that it came out all distorted, but I assured him that it was just a bad DH mix. I will be trying the DH mixes for a large wedding shower this week, so I hope my theory is correct!

charman Posted 31 Oct 2006 , 2:23pm
post #174 of 228

Okay, now that I have read all 12 pages of this post, I am scared! I just bought 12 boxes of DH cakes mixes last night @ Walmart for $.75 each! I have 300 cupcakes to make by Saturday, and this thread has me really nervous!!!!

I am going to try and substitute the water for milk idea, and I always add a shot of vanilla to the mix, and I follow their directions to a tee.

Crossing my fingers! I'll let you know what happens! Last thing I want is a bad ending to this...this is a good opportunity for me, and I don't want to blow it because of faulty cake mixes!

C icon_razz.gif

HollyPJ Posted 31 Oct 2006 , 2:54pm
post #175 of 228
Originally Posted by gmcakes

Strange thing happened...I like to make cakes using the "Durable Cake for 3d & Wedding cakes" recipe here on CC. I don't have these problems when I make the cake like this with DH mix, I follow the recipe exactly, except substituting milk for the water, no problems. The denser batter improves the structure and the cakes do not fall!

Has anyone else done this? I hate to change mixes if I can find a solution that works, I love the taste of DH!!!

I use that recipe, too. The cakes still taste good and have a pretty good texture. The only difference that I've noticed lately is that they pull away from the sides/shrink more than before.

gmcakes Posted 31 Oct 2006 , 3:03pm
post #176 of 228

I think you should be okay charman!

For the most part my cakes are the only thing I am having a problem with. The cupcakes turn out fine! I measure the batter with a small ice cream scoop, so they all have the same amount, then I pop the cupcake pan on the counter before I put them in the oven to remove any air bubbles in the batter.

Works great everytime! (Maybe I need to do that with my sheet cakes???)

CakesByEllen Posted 31 Oct 2006 , 3:32pm
post #177 of 228

Just got this info from a friend. Perhaps it means that our DH troubles will soon be over and they are reverting back to the original formula (it doesn't say that, but let's hope). Of course that means using all the ones currently in my cabinets!


The news that Duncan Hines had reversed its 2005 decision to make its cake mixes dairy was seen as a victory for consumers clamoring for the pareve cake mixes. It also put a new focus on a category that retailers say has emerged as trendy new kosher product. Some consumers could hardly contain their excitement that they could once again have the Moist Deluxe Classic Yellow - the best selling cake mix in the country - and other consumer favorites such as Devils Food, Lemon Supreme and Butter Recipe Golden. According to the Orthodox Union, which certifies Duncan Hines, pareve production began in September and Duncan Hines has begun shipping product to stores. It should be in most locations by November and December, the company says. We are very excited to again offer Duncan Hines Moist Deluxe Cake Mixes as non-dairy pareve products, declared Chief Executive Officer Jeff Ansell. We are now able to ensure that our production facilities can produce dairy-free product with certainty. This is based on moving our dairy-based cakes to another production facility. We made this shift in production because we wanted to once again offer our long-time and valued pareve consumers non-dairy cake mixes. It was a difficult decision last year to change away from pareve. We heard both from consumers and trade customers and that is why we worked hard to make the move back to pareve, said Ansell. Successful companies make smart decisions, even if it means reversing a previous decision, declared Rabbi Menachem Genack, CEO of OU Kosher.

Jenn123 Posted 31 Oct 2006 , 6:36pm
post #178 of 228


Dundrumgal Posted 31 Oct 2006 , 6:42pm
post #179 of 228

Hi everyone,

I just started using DH and I've made 3 cakes and some cupcakes. With the cakes, I find that I have to increase the baking time more than the instructions call for as the cake is still runny, soft in the middle, and like you, it pulls away from the sides.

Glad I'm not the only one with this problem. I thought it was beginners luck!!

cupcakes Posted 31 Oct 2006 , 6:46pm
post #180 of 228

Cakes By Ellen I think you are terrific!!!!!!!!!!!
Thank you so much for sharing the info with everyone.

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