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Hy-Vee Extra Moist Classic Yellow Deluxe Cake Mix

  • 16.5 oz

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Description

DO NOT CONSUME/EAT RAW CAKE BATTER QUICK AND EASY PINEAPPLE UPSIDE-DOWN CAKE - SERVES 12, ALL YOU NEED - 1/2 CUP HY-VEE BUTTER, MELTED, 3/4 CUP PACKED HY-VEE BROWN SUGAR, 1 CAN (20 OZ) HY-VEE PINEAPPLE SLICES IN JUICE, 1 JAR (10 OZ) HY-VEE MARASCHINO CHERRIES, 1 HY-VEE YELLOW CAKE MIX (16.5 OZ), 1/3 CUP WATER, 1/3 CUP HY-VEE VEGETABLE OIL, 3 HY-VEE LARGE EGGS. ALL YOU DO - 1. PREHEAT OVEN TO 350°F. SPRAY 13X9-INCH BAKING PAN WITH NONSTICK COOKING SPRAY. 2. COMBINE MELTED BUTTER AND BROWN SUGAR, THEN SPREAD EVENLY IN BOTTOM OF PREPARED PAN. 3. DRAIN PINEAPPLE AND RESERVE JUICE. ARRANGE PINEAPPLE SLICES ON TOP OF SAUCE IN PAN. 4. DRAIN CHERRIES. PLACE CHERRIES IN BETWEEN PINEAPPLE SLICES. 5. BEAT CAKE MIX, RESERVED PINEAPPLE JUICE, WATER, VEGETABLE OIL AND EGGS ON LOW SPEED UNTIL COMBINED. BEAT ON MEDIUM SPEED 2 MINUTES. POUR OVER FRUIT IN PAN. 6. BAKE 40 MINUTES OR UNTIL A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. 7. COOL IN PAN 10 MINUTES, THEN INVERT ONTO SERVING TRAY. YOU WILL NEED - 1 CUP WATER, 1/3 CUP VEGETABLE OIL, 3 LARGE EGGS. BASIC RECIPE - 1. PREHEAT OVEN TO 350°F FOR METAL AND GLASS PANS, 325°F FOR DARK OR COATED PANS. GENEROUSLY GREASE PANS AND DUST WITH FLOUR. 2. BLEND CAKE MIX, WATER, VEGETABLE OIL AND EGGS IN LARGE MIXING BOWL ON LOW SPEED UNTIL MOISTENED (ABOUT 30 SECONDS). BEAT AT MEDIUM SPEED 2 MINUTES. 3. POUR BATTER INTO PANS AND BAKE IMMEDIATELY. 4. BAKE FOLLOWING CHART BELOW. ADD 3 TO 5 MINUTES TO BAKE TIME FOR DARK OR COATED PANS. CAKE IS DONE WHEN TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. DO NOT TEST FOR DONENESS BY TOUCHING WITH FINGER. 5. COOL IN PAN 10 TO 20 MINUTES (TUBE PAN 25 MINUTES). REMOVE FROM PAN AND COOL TOP SIDE UP. COOL COMPLETELY BEFORE FROSTING. STORE LOOSELY COVERED. PAN SIZE - TWO 8" ROUND PANS, BAKE TIME - 26 TO 31 MIN. PAN SIZE - TWO 9" ROUND PANS, BAKE TIME - 23 TO 28 MIN. PAN SIZE - ONE 13" X 9" RECTANGLE PAN, BAKE TIME - 23 TO 28 MIN. PAN SIZE - ONE 10" OR FLUTED TUBE PAN, BAKE TIME - 33 TO 36 MIN. PAN SIZE - 24 CUPCAKES (FILL 1/2 FULL), BAKE TIME - 18 TO 21 MIN. SATISFACTION GUARANTEED CALL 1-800-289-8343 WWW.HY-VEE.COM HIGH ALTITUDE: OVER 3,500 FEET, PREHEAT OVEN TO 375°F. STIR 1/3 CUP FLOUR INTO MIX. USE 3 EGGS, 1 CUP WATER AND 1/4 CUP OIL. MIX AS DIRECTED ABOVE. TWO 9-INCH PANS, BAKE 27 TO 30 MIN.; 13X9-INCH PAN, 28 TO 32 MIN.; 10-INCH OR FLUTED TUBE PAN, 38 TO 42 MIN.; 24 CUPCAKES, 14 TO 17 MIN.; 8-INCH PAN NOT RECOMMENDED.

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Instruction
  1. You will need 1 cup water, 1/3 cup vegetable oil, 3 large eggs.Basic Recipe1. Preheat: Preheat oven to 350degF for metal and glass pans, 325degF for dark or coated pans. Generously grease pans and dust with flour.2. Blend: Blend cake mix, water, vegetable oil and eggs in a large mixing bowl on low speed until moistened. Beat at medium speed for 2 minutes.3. Pour: Pour batter in pans and bake immediately.4. Bake: Bake following the chart below. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger.5. Cool: Cool in pan 10 to 20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Frost when complete cooled. Store loosely covered.Pan size: two 8 round pans, 26 to 31 min.Pan size: two 9" round pans, 23 to 28 min.Pan size: one 13" x 9" rectangle pan, 23 to 28 min.Pan size: one 10" or fluted tube pan, 33 to 36 min.Pan size: 24 cupcakes (fill 1/2 full), 18 to 21 min.High Altitude: Over 3,500 feet, preheat oven to 375degF. Stir 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 27 to 30 min.; 13 x 9-inch pan, 28 to 32 min.; 10-inch or fluted tube pan, 38 to 42 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended.

UPC: 0075450228890

Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening (Contains One or More of the Following: Palm Oil and/or Soybean Oil, Propylene Glycol Monoesters, Mono- and Diglycerides, Soy Lecithin), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of the Following: Modified Corn Starch, Propylene Glycol Mono- and Diesters, Dextrose, Wheat Starch, Salt, Mono- and Diglycerides, Soy Lecithin, Cellulose Gum, Guar Gum, Natural and Artificial Flavor, Color (Yellow 5, Yellow 6), Citric Acid. Contains: wheat, soy.Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.
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