Duncan HinesReviews 5

Years ago, I took the Wilton Professional Cake Classes. We were taught to only use Duncan Hines cake mixes. The classes not only taught us how to make a professional grade cake, but also how to decorate it. My "go to" mix has always been the Butter Golden Recipe mix, and so far no issues to date. However, I recently purchased a Lemon Cake Mix and even added extra Lemon Extract and 1 extra Egg; it was dry, crumbly, with barely any detectable Lemon Essence. Problem #2 Purchased the Blueberry Streusel Muffin mix.there was LESS than 1/4 of a can of tiny blueberrys. I had to drive 15 miles to the store to buy fresh Berrys so I could make the mix. SAD Duncan Hines...just SAD! Where is your Quality Control Dept.?

This frosting is horrible to spread it is absolutely atrocious I even tried spreading with my toes and it wouldn't spread do not buy do not recommend taste like toes

Grainy and non-fixable spreadable dark chocolate frosting. Moderate taste but certainly not worth servings to anyone.

Forget inflation, now we're dealing with something called "shrinkflation." Shrinking products to keep costs down. I found this out the hard way when I bought a Duncan Hines Cake Mix. It had been quite a long time since I bought a cake mix (Duncan Heins always being my favorite) since I started making cakes from scratch. But I wanted to make a jello cake and it was simpler to use a cake mix. To my dismay, Duncan Hines has followed Betty Crocker's lead (Betty Crocker has downsized many of their cake mixes from the familiar 18.25 ounces to only 15.25 ounces. However, the package still says it makes two eight-inch rounds or a 9 x 13 inch cakes, but the nutrition label says there are only 10 servings in the new package rather than the old 12) and downsized their 18.25 ounce cake mixes to 15.25 ounces as well. When I saw the small amount of batter I looked at the back of the box and there was no mention of what size cake it claimed to make. So I had to subsidize the cake mix with more flour, sugar, eggs, baking soda, etc. because there was barely enough batter for the pan.