Duncan Hines Cake Mix Changed?

Baking By Kaytecake Updated 17 Nov 2010 , 12:09am by Kaytecake

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Kaytecake Posted 16 Nov 2010 , 11:21pm
post #1 of 4

I remember people complaining about Betty Crocker cake mixes on another thread not too long ago, and now I had the same experience with Duncan Hines yellow cake mix. My daughter mixed the batter following the box directions and adding extra vanilla and emulsion. She baked it and when we tried the cake it had no flavor! I tired the same mix and substituted butter for the oil, and again added extra flavoring/emulsion, baked as directed, and NO FLAVOR! I frosted it and it was like eating plain bread with frosting on it. What is going on with cake mixes? Has anyone else had a problem with DH mix?

From now on I guess I'll stick with Pillsbury, unless the doughboy lets me down by changing his cake formula and removing all cake flavoring. I used to make some scratch cakes but I prefer the consistent results that I get with mixes (or used to get). Any suggestions?

3 replies
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BoLeggs79 Posted 16 Nov 2010 , 11:52pm
post #2 of 4

I find the yellow cake mix has changed somewhat. I only use the Butter one by DH - I doctor it up and it still tastes like scratch.

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Getus Posted 17 Nov 2010 , 12:01am
post #3 of 4

I use DH exclusively and haven't noticed a problem. As for yellow, I only use the butter yellow and it's yummy.

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Kaytecake Posted 17 Nov 2010 , 12:09am
post #4 of 4

I do remember that DH had two different yellow cake mixes. I think that I used to bake the butter version. I'll have to try that one instead of the French Yellow version or the plain yellow mix made with oil. I wonder why substituting butter with the regular mix didn't help. icon_confused.gif

Thanks for the suggestions. icon_smile.gif

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