Duncan Hines Angel Food Cake Mix, 16 Ounce, 12 Per Case

Home baking: Prepare a light, fluffy angel food cake from a boxed mix with minimal added ingredients.
Party dessert: Serve as a standalone cake or layered with fresh berries and whipped topping for gatherings.
Bulk foodservice: Stock a 12-box case for cafeteria, bakery, or catering production needs.
Recipe base: Use as a starting point for trifles, strawberry shortcake, or poke cakes that call for angel food cake.

Who Would Benefit

• Home bakers who want a convenient angel food cake without measuring dry ingredients from scratch
• Caterers and foodservice operators needing a consistent boxed mix in case quantities
• Anyone baking for dietary preferences, since angel food cake is naturally fat-free
• Small bakery owners looking for a reliable, brand-name mix at volume pricing

Product Highlights

• 16-ounce box yields one standard tube-pan angel food cake
• 12-box case for bulk or resale purchasing
• Naturally fat-free cake when prepared per package directions
• Duncan Hines brand, a recognized name in boxed baking mixes
• Requires only water as an added ingredient (egg whites included in mix)

Yummy Recipes

Classic Angel Food Cake with Berry Compote

Ingredients:

• 1 box (16 oz) Duncan Hines Angel Food Cake Mix
• 1 cup cold water
• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup whipped topping

Instructions:

1. Preheat oven to 350 °F. Prepare the cake mix with cold water following the package directions.
2. Pour batter into an ungreased 10-inch tube pan and bake per package time until the top springs back when lightly touched.
3. Invert the pan immediately and cool the cake completely before removing from the pan.
4. While the cake cools, combine strawberries, blueberries, sugar, and lemon juice in a saucepan over medium heat; simmer 8 to 10 minutes until berries soften and juices thicken slightly. Cool.
5. Slice the cooled cake, spoon berry compote over each slice, and top with whipped topping.

Time: Prep 15 min; bake per package (approximately 35 to 45 min); cool 2 hours inverted.

Angel Food Poke Cake with Lemon Glaze

Ingredients:

• 1 box (16 oz) Duncan Hines Angel Food Cake Mix
• 1 cup cold water
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup prepared lemon curd
• 1 cup whipped topping

Instructions:

1. Bake the angel food cake mix with water per package directions in a tube pan; cool completely inverted, then remove from pan.
2. Using a wooden spoon handle, poke holes about 1 inch apart across the top of the cake, going about three-quarters of the way down.
3. Whisk powdered sugar, lemon juice, and lemon zest together until smooth; drizzle the glaze over the cake so it fills the holes.
4. Warm lemon curd slightly and spoon it over the top, letting it seep into the holes.
5. Refrigerate 1 hour, then slice and serve with whipped topping.

Time: Prep 15 min; bake per package (approximately 35 to 45 min); cool 2 hours; chill 1 hour.