6 dessert recipes made with Duncan Hines cake mix (1978) - Click Americana (2024)

• Categories:1970s, Vintage advertisem*nts, Vintage dessert recipes

• By The Click Americana Team
• Added or last updatedAugust 16, 2019

These 6 Duncan Hines recipes are so delicious…

… 3 million women bake them every month!

Dessert recipes below:

• Fast fixin’ chocolate chip cake
• Lemon supreme pound cake
• Double pineapple upside-down cake
• Cinnamon streusel cake
• Cake mix chocolate chip cookies
• Sock-it-to me sour cream pound cake

Duncan Hines' Fast fixin-chocolate chip cake recipe

Yield: 16-20 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

This easy cake recipe was intended to compete with the popular Snackin' Cake mixes from Betty Crocker -- right down to the way you could mix, bake and serve it from the same pan.

Ingredients

• 1 package Duncan Hines Deluxe II Devil's Food Cake Mix
• 1/4 cup oil
• 2 eggs
• 1-1/4 cups water
• 1 package chocolate instant pudding (4 serving size)
• 1 cup chocolate chips (6 oz. package)

Instructions

1. Preheat oven to 350 F. Pour oil into a 13x9x2-inch pan. Tilt pan until bottom is covered with oil.
2. Put remaining ingredients into pan; stir with a fork or spoon until blended (about 2 minutes).
3. Scrape sides and spread batter evenly in pan.
4. Bake at 350° for 35-45 minutes; until toothpick inserted near center comes out clean.
5. Cooled cake may be sprinkled with powdered sugar.
6. Use a knife to loosen cake from sides; cut and serve directly from pan. Store leftover cake loosely covered.

Notes

ALTERNATE - CHOCOLATE CHERRY CAKE: Prepare pan as directed above using 1/4 cup oil. Add cake mix, 2 eggs, 1/2 cup water and 1 can (20 to 23 oz.) cherry pie filling. Mix, bake and serve as directed above.

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Nutrition Information:

Yield: 20Serving Size: 1
Amount Per Serving:Calories: 181Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 221mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Duncan Hines lemon supreme pound cake

(Makes 12 to 16 servings)

1 package Duncan Hines Deluxe II Lemon Supreme Cake Mix
1 package lemon instant pudding mix (4 serving size)
1/2 cup Crisco oil
1 cup water
4 eggs

Preheat oven to 350 F. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake in a greased and floured tube pan, 10-inch or fluted at 350° for 45-55 minutes, until center springs back when touched lightly. Cool right side up in pan for about 25 minutes, then invert onto serving plate.

GLAZE: Blend 1 cup confectioners; sugar with either 2 tablespoons milk or 2 tablespoons lemon juice. Drizzle over cake.

AT ALTITUDES OVER 3500 FEET: Stir 1/3 cup flour into mix. Mix as directed using 1 package lemon instant pudding mix, 1/3 cup oil, 1-1/4 cups water, and 4 eggs. Bake at 375° for about 40-45 minutes.

Double pineapple upside-down cake

(Makes 12 to 16 servings)

1/2 cup (1 stick) butter or margarine
1 cup brown sugar
1 can (1 pound 4 ounce) pineapple slices, drained
Maraschino cherry halves
1 pkg. Duncan Hines Deluxe II Pineapple Supreme Cake Mix
Whipped cream

Preheat oven to 350 F. Melt butter in a 13x9x2-inch pan. Sprinkle brown sugar evenly in pan. Arrange drained pineapple slices and maraschino cherry halves on the sugar mixture. Mix cake as directed on the label with 1-1/3 cups water and 2 eggs. Do not substitute pineapple juice for water. Beat as directed. Pour batter over fruit.

Bake at 350° for about 50 minutes, until tests done with a toothpick. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or a cookie sheet. Serve warm with whipped cream.

AT ALTITUDES OVER 3500 FEET: Stir 1/4 cup flour into mix. Mix as directed using 1-1/2 cups water and 2 eggs. Bake at 375° until done.

Cinnamon streusel cake (coffee cake) recipe

(Makes 12 to 16 servings)

1 pkg. Duncan Hines Deluxe II Yellow Cake Mix
1 pkg. vanilla instant pudding mix (4 serving size)
2 tbsp. Crisco Oil
1-1/3 cups water
2 eggs

STREUSEL

1/2 cup flour
1/2 cup brown sugar
2 tsp cinnamon
2 tbsp. butter or margarine, melted

Preheat oven to 375 F. In large bowl, blend cake mix, pudding mix, oil, water and eggs. Beat 2 minutes at medium speed. Spread 3/4 of batter evenly in greased and floured 10-inch tube pan. Combine streusel ingredients. Sprinkle 2/3 cup of mixture over batter in pan. Spread remaining batter over streusel; top with reserved streusel.

Bake 40-50 minutes at 375° until done. Cool right side up in pan 25 minutes, remove from pan and glaze streusel side up.

GLAZE: Blend 3/4 cup confectioners’ sugar with about 1 tbsp. milk: drizzle over cake.

ALTITUDES OVER 3500 FEET: Stir 1/4 cup flour into mix. Mix as directed using 1-1/2 cups water. Bake at 400° for 35-40 minutes.

Duncan Hines cake mix chocolate chip cookies

(Makes about 3-1/2 dozen 2-1/2-inch cookies)

1 pkg. Duncan Hines Deluxe II White Cake Mix
1/4 cup light brown sugar
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1/2 cup chopped nuts
3/4 cup oil
1 egg

Preheat oven to 375 F. In a large bowl, stir all ingredients together until well-mixed. Drop from a teaspoon onto an ungreased cookie sheet.

Bake at 375° for 10-12 minutes, until centers of cookies are golden brown. (Edges will look darker.)

Cool on cookie sheet for about 1 minute, then remove to rack to finish cooling.

Sock-it-to-me cake (Sour cream pound cake)

(Makes 12 to 16 servings of delicious sour cream pound cake)

1 package Duncan Hines Butter Recipe Golden Cake Mix
1 cup (8 ounces) dairy sour cream
1/2 cup vegetable oil
1/4 cup sugar
1/2 cup water
4 eggs

FILLING

1 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons cinnamon

Preheat oven to 375 F. In a large bowl, blend cake mix, sour cream, oil, 1/4 cup sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 10-inch tube pan. Combine filling ingredients and sprinkle over batter in pan: Spread remaining batter evenly over filling mixture.

Bake at 375° for 45-55 minutes, until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan.

GLAZE: Blend 1 cup confectioners sugar and 2 tablespoons milk. Drizzle over cake.

WHEN BAKING AT HIGH ALTITUDES: Stir 1/2 cup flour into mix. Mix as directed above using the sour cream, 1/3 cup oil, 2 tablespoons sugar, 2/3 cup water and 4 eggs. Bake at 400° until done (40-50 minutes).

• Categories: 1970s, Vintage advertisem*nts, Vintage dessert recipes
• Tags: 1977, 1978, 1979, cake mixes, cakes, chocolate cakes, cinnamon, coffee cake, cookie recipes, cookies, lemons, packaged mixes, pineapple, recipes, Vintage chocolate, vintage dessert recipes
• Original publication date: March 1978
• Added or last updatedAugust 16, 2019
• Comments: 2 Comments