Duncan Hines Limited Edition Spring Velvets Cake Mix + Recipes
I love cake mix! Just ask Frank. We have a LOT of cake mix in our kitchen – from Devil’s Food to Chocolate Fudge to Yellow to Rainbow Chip. I was recently introduced to Duncan Hines® Limited Edition Spring Velvets™ Cake Mix – perfect for the upcoming Easter holiday! Duncan Hines® Limited Edition Spring Velvets™ Cake Mix is a part of Duncan Hines‘ new velvets line – the first in the baking aisle to extend velvet cake, beyond the traditional red velvet.
The Duncan Hines® Limited Edition Spring Velvets™ Cake Mix included one pouch of Pink Velvet cake mix and one pouch of Yellow Velvet cake mix. All I had to do was add softened butter, water and eggs and then mix in my Kitchen Aid Mixer. Super easy! Duncan Hines® Limited Edition Spring Velvets™ delivers surprisingly easy inspiration to take desserts “beyond the box” with simple recipes such as the Spring Velvets Checkerboard Cake and Bundt Cake. I created a PEEP-A-BOO Easter Cupcake with my Duncan Hines® Limited Edition Spring Velvets™ Cake Mix.
Spring Velvets Checkerboard Cake
– 1 package of Duncan Hines® Limited Edition Spring Velvets™ Cake Mix
– 1 container Duncan Hines® Creamy Home-Style Cream Cheese Frosting
1 – Preheat oven to 350˚F. Great two 9×6 loaf pans with shortening or oil spray.
2 – Prepare the batters according to the package directions and scoop each batter into each pan.
3 – Bake 30-33 minutes or until toothpick inserted in center comes out free of crumbs. Cool completely.
4 – Slice the pink velvet in half lengthwise. Then take each half and slice it in half vertically. You will have 4 strips of cake.
5 – Repeat the above process with the yellow velvet.
6 – Place a pink slice next a yellow slice onto a plate. Ice the top with frosting.
7 – Next place a yellow slice on top of the pink slice and a pink slice on top of a yellow slice. Ice the top.
8 – Repeat the above process until there are no remaining cake slices.
9 – Frost the entire cake upon completing the 4-layer checkerboard.
Spring Velvets Bundt Cake
– 1 Box of Duncan Hines® Limited Edition Spring Velvets™ Cake Mix
– 1 (3.4 oz.) box of Lemon Instant Pudding and Pie Filling Mix, divided in half
– 4 eggs
– 1 1/2 cup water
– 1/2 cup oil
– 1 cup powdered sugar
– 2 Tbsp. lemon juice
1 – Preheat oven to 350˚F. Grease and flour 10-inch Bundt pan or tube pan.
2 – Combine 2 eggs, 3/4 cup of water, 1/2 cup of dry pudding mix, and 1/4 cup oil with first velvet cake mix.
3 – In a separate bowl, combine 2 eggs, 3/4 cup of water, 1/2 of dry pudding mix, and 1/4 cup oil with second velvet cake mix.
4 – Beat each mix at medium speed with electric mixer for 2 minutes.
5 – Pour Yellow Velvet batter into pan.
6 – Pour Pink Velvet batter on top of the Yellow Velvet batter.
7 – Insert a butter knife halfway into the batter when all of the batter is in the pan. Swirl the batter by gently moving the knife in a circular motion around the pan.
8 – Bake at 350˚ for 50 to 60 minutes or until toothpick inserted in center comes out free of crumbs.
9 – Cool in a pan for 25 minutes. Invert onto serving plate. Cool completely.
10 – Make glaze by adding lemon juice to powdered sugar and stir until smooth. Drizzle over cake.
What would you make with the Duncan Hines® Limited Edition Spring Velvets™ Cake Mix?
I received a product sample to facilitate this review.
All opinions expressed in this post are 100% mine.