Conagra Foods
Duncan Hines Signature Lemon Supreme, 15.25 Ounces, 12 per case
- 12 per case
- 15.25 ounces
- Bakery
Bright citrus flavor in every bite, Duncan Hines Signature Lemon Supreme delivers a moist, tender cake with just water, oil, and eggs. Each 15.25 ounce box makes one 2-layer cake, one 9×13 sheet, or about 24 cupcakes, and this case of 12 boxes keeps your pantry stocked for bake sales, family desserts, and food service menus alike.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 12 per case | |
|---|---|---|
| UPC | 644209411030 | |
| GTIN | 10644209411037 | |
| SKU | 667357 | |
| Category | Bakery |
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
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
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:
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Combine cake mix, water, oil, and eggs in a large bowl. Beat on medium speed for 2 minutes until smooth.
- Divide batter evenly between the two pans. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat cream cheese and butter together until fluffy. Gradually add powdered sugar, then vanilla and lemon juice, and beat until smooth.
- 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:
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- 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.
- Cool cake for 15 minutes. Poke holes across the entire surface with the handle of a wooden spoon, spacing about 1 inch apart.
- Whisk sweetened condensed milk and lemon juice together until combined. Pour slowly over the cake, allowing the mixture to fill the holes.
- 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:
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Beat cake mix, water, oil, and eggs on medium speed for 2 minutes. Fill each cup about two-thirds full.
- Bake for 18 to 22 minutes until tops spring back when lightly touched. Cool in pan 5 minutes, then move to a rack.
- 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.
