Duncan Hines Signature Lemon Supreme, 15.25 Ounces, 12 per case

Home baking: Prepare a lemon layer cake for birthdays, holidays, or weekend desserts with minimal effort.
Cupcake parties: Bake bright lemon cupcakes for school events, potlucks, or casual gatherings.
Bake sale staple: Produce consistent, crowd-pleasing lemon treats that sell well at community fundraisers.
Sheet cake convenience: Mix and bake in a 9×13 pan for an easy dessert that feeds a group.
Food service dessert: Stock cafeteria or dining menus with a familiar lemon cake option across 12 boxed units per case.

Who Would Benefit

• Home bakers who want a signature lemon cake without starting from scratch
• Event planners and potluck contributors needing a reliable, quick dessert
• Bake sale organizers looking for consistent, portable sweet treats
• Small food service operations stocking a familiar cake mix by the case
• Families who enjoy lemon-flavored desserts on a regular basis

Product Highlights

• Signature lemon supreme flavor with a bright, citrus-forward taste
• 15.25 ounce box yields one 2-layer cake, one 9×13 sheet cake, or approximately 24 cupcakes
• 12 boxes per case for bulk stocking and consistent supply
• Simple preparation: just add water, oil, and eggs
• Moist, tender crumb texture straight from the oven
• Trusted Duncan Hines brand from Conagra Foods

Yummy Recipes

Lemon Supreme Layer Cake with Cream Cheese Frosting

Ingredients:

• 1 box Duncan Hines Signature Lemon Supreme Cake Mix (15.25 oz)
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Combine cake mix, water, oil, and eggs in a large bowl. Beat on medium speed for 2 minutes until smooth.
3. Divide batter evenly between the two pans. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean.
4. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
5. Beat cream cheese and butter together until fluffy. Gradually add powdered sugar, then vanilla and lemon juice, and beat until smooth.
6. Spread frosting between layers, on top, and around the sides of the assembled cake.

Time: 15 min prep, 30 min bake, 1 hour cool.

Lemon Supreme Poke Cake

Ingredients:

• 1 box Duncan Hines Signature Lemon Supreme Cake Mix (15.25 oz)
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup lemon juice (about 3 to 4 lemons)
• 1 container (8 oz) frozen whipped topping, thawed

Instructions:

1. Preheat oven to 350°F. Grease a 9×13 baking dish.
2. Mix cake mix, water, oil, and eggs on medium speed for 2 minutes. Pour into the dish and bake for 30 to 35 minutes until a toothpick comes out clean.
3. Cool cake for 15 minutes. Poke holes across the entire surface with the handle of a wooden spoon, spacing about 1 inch apart.
4. Whisk sweetened condensed milk and lemon juice together until combined. Pour slowly over the cake, allowing the mixture to fill the holes.
5. Refrigerate for at least 2 hours. Spread whipped topping over the chilled cake before serving.

Time: 15 min prep, 33 min bake, 2 hours chill.

Lemon Supreme Cupcakes with Lemon Glaze

Ingredients:

• 1 box Duncan Hines Signature Lemon Supreme Cake Mix (15.25 oz)
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1/2 tsp lemon zest

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Beat cake mix, water, oil, and eggs on medium speed for 2 minutes. Fill each cup about two-thirds full.
3. Bake for 18 to 22 minutes until tops spring back when lightly touched. Cool in pan 5 minutes, then move to a rack.
4. Stir powdered sugar, lemon juice, and lemon zest together until smooth. Drizzle glaze over cooled cupcakes.

Time: 10 min prep, 20 min bake, 20 min cool.