Duncan Hines has you covered this Fall with two new products: Duncan Hines® Limited Edition Autumn Velvets cake mix and Caramel Apple Decadent cupcake mix.
I absolutely love to bake during the holidays, I will bake from dawn till dusk, and love coming up with new baked goods.
The Duncan Hines® Limited Edition Autumn Velvets cake mix has two great fall colors, brown and orange, to make your creations pop! Just making this cake made me wish it was already Fall! I can’t wait to make it again when Fall really gets here, and I know just the kind of cake I want to make, a Halloween themed cake. Wouldn’t it be great with those brown and oranges colors?
My step-daughter took on this cake and it came out gorgeous and the consensus in the house was that it tasted amazing – light, airy and moist!
The Duncan Hines Autumn Velvets Cake Mix will be available at limited retailers nationwide during the Fall 2014 baking season, with a suggested retail price of $1.99.
Try the following recipes with the new Duncan Hines Autumn Velvet’s Cake Mix:
- 1 package Duncan Hines® Autumn Velvets Cake Mix
- 4 large eggs, divided
- 8 Tbsp. (1 stick) butter, softened and divided
- ½ cup all-purpose flour, divided
- 4 tsp. vanilla extract, divided
- 1 Tbsp. pumpkin pie spice, divided
- 1 cup toasted chopped pecans, walnuts or almonds, divided
- 1 container Duncan Hines Creamy Vanilla or Chocolate Icing, melted (optional)
- Preheat oven to 350°F. Line a baking pan with parchment paper.
- Combine Orange Velvet Cake mix with 2 eggs, 4 Tbsp. butter, ¼ cup flour, 2 tsp. vanilla extract and 1-1/2 tsp. pumpkin pie spice in a large bowl. Beat at low speed with electric mixer 30 seconds or until just moistened, scraping sides of bowl with rubber spatula. Continue beating at medium speed 2 minutes. Stir in ½ cup nuts. Dough will be thick. Repeat in separate large bowl with Brown Velvet Cake Mix.
- Arrange each dough onto baking pan and with floured hands, pat each into 12”x4” logs.
- Bake 40 minutes. Let cool slightly. Slice each log into ½-inch diagonal slices. Arrange slices on baking pan and bake an additional 20 minutes. Transfer to wire rack and cool completely.
- Melt frosting in a microwave safe bowl on high for 20 seconds or until just melted. Drizzle on biscotti.
- *Variation: Use 2-teaspoon ground cinnamon and ¼ teaspoon allspice.
- Cake:
- 1 package Duncan Hines® Autumn Velvets Cake Mix
- 4 large eggs
- ½ cup oil, divided
- 2/3 cup water
- Maple Spiced Frosting:
- 1 container Duncan Hines® Creamy Home-Style Cream Cheese Frosting
- 2 Tbsp. maple syrup
- 1 tsp. ground cinnamon
- ¼ tsp. all spice
- 1 cup finely chopped toasted pecans
- Preheat oven to 325°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
- Prepare Orange Velvet Cake Mix and Brown Velvet Cake Mix batters according to package directions using OIL.
- Divide Orange Velvet Cake batter in half and pour into one side of each prepared pan. Repeat with Brown Velvet batter. With butter knife, cut and twist through batters to create a swirl effect.
- Bake 27 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool cakes on wire rack for 15 minutes. Remove cakes from pans and cool completely.
- Blend frosting with maple syrup, cinnamon and all spice. Stack cake layers on serving plate, with 1 cup frosting and ½ cup nuts in between layers. Frost with remaining frosting and decorate with remaining nuts.
The next product I received was the Limited Edition Decadent Caramel Apple Cupcake Mix. The kit includes apple cake mix, caramel frosting mix and a pastry bag.
The Limited Edition Caramel Cupcake mix will be in store in September, 2014, and available throughout the baking season so you can try it out for yourself. The suggested retail price is $3.29.
Instead of cupcakes, try Caramel Apple Cakies!
- 1 package Duncan Hines® Decadent
- Caramel Apple Cupcake Mix
- 1 large egg
- 1 Tbsp. water
- 1/3-cup walnuts, chopped
- 4 Tbsp. (1/2 stick) butter, melted
- For frosting:
- 2 Tsp. water
- 8 Tbsp. (1 stick) butter, softened
- Preheat oven to 350°F.
- Prepare frosting according to package instructions; set aside.
- Combine cupcake mix, egg, water, walnuts and butter in large bowl. Stir with spoon until thoroughly blended. Drop by level tablespoons onto greased baking sheets.
- Bake 18-20 minutes. Cool 2 minutes on baking sheets. Transfer cookies to wire rack until completely cooled.
- Fill pastry bag according to the package directions.
- Pipe a rounded tablespoon of frosting on the flat sides of half of the cookies and top with remaining cookies
I was also sent a box of the Duncan Hines Red Velvet Decadent Brownie Mix to try out. My family LOVES brownies so we took the recipes suggestion and made Red Velvet Glazed Cookies instead of the traditional brownies.
Duncan Hines Red Velvet Decadent Brownie Mix is available now, with a suggested retail price of $2.99.
- 1 package Duncan Hines® Decadent Red Velvet Brownie Mix
- 6 Tbsp. butter, melted and cooled slightly
- 2 large eggs
- 1 tsp. grated lemon zest peel
- Preheat oven to 375°F. Set aside cream cheese packet.
- Combine brownie mix, butter, eggs and lemon peel in large mixing bowl. With wooden spoon, mix until well combined and dough becomes firm.
- Roll dough into 1-inch balls. Arrange ball on cool, ungreased baking sheets, about 2-inches apart.
- Bake, 1 baking sheet at a time, in center of oven, 9 to 11 minutes or until set. Cool on baking sheet 1 minute. Transfer cookies to wire rack and cool completely.
- Cut the tip of the cream cheese packet off with a scissors and drizzle cookies.
**Thanks goes to my step-daughter for making all of the products and taking the pics. 🙂
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Dianna Ranere