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simple. satisfying. foolproof.

Make this holiday season sweet with Duncan Hines®. From mixes to frosting to inspiring recipes, Duncan Hines® has everything you need for your holiday baking.

Cheerful Cherry Red Velvet Cake

Ingredients

  • 1 pkg Duncan Hines® Signature Red Velvet Cake Mix
  • Water, oil and eggs called for on cake mix package
  • 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
  • 1 can (21 oz) Duncan Hines® Comstock® or Wilderness® More Fruit Cherry Pie Filling & Topping

Directions

  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. Combine cake mix, water, oil and eggs in large bowl. Beat with an electric mixer on medium speed for 2 minutes. Pour into prepared pans.
  3. Bake 26 minutes or until toothpick inserted in center comes out clean.
  4. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely. 
  5. Spread frosting on flat side of one cake layer, top with next cake layer and frost entire cake. Garnish with cherry pie filling & topping.

Black Forest Brownie Torte

Ingredients

  • 1 pkg Duncan Hines® Brownie Mix
  • Water, oil and eggs called for on brownie mix package
  • 1 pkg Semi-sweet chocolate chips
  • ¼ tsp Almond extract
  • 1 can (21 oz) Duncan Hines® Comstock® or Wilderness® Cherry Pie Filling & Topping
  • 2½ cup Frozen whipped topping, thawed
  • ¼ cup Almonds, sliced and toasted

Directions

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. Prepare brownie mix according to package directions for cake-like version. Stir in chocolate chips. Divide batter evenly between prepared pans.
  3. Bake 18 to 20 minutes or until toothpick inserted in center comes out with moist crumbs. Do not over bake.
  4. Cool brownies on wire rack 10 minutes. Remove brownies from pans and cool completely. 
  5. Stir almond extract into cherry pie filling. 
  6. Spread 1½ cups whipped topping on flat side of one brownie layer, leaving a 1-inch border all around. Top with 1 cup cherry pie filling. Top with second brownie layer, then spoon remaining cherry pie filling in center of cake and decoratively pipe or dollop remaining whipped topping around edge of torte. Sprinkle with almonds. To serve, cut into wedges with large serrated knife.

Santa Hats

Ingredients

  • 1 pkg Duncan Hines Triple Chocolate Decadent Brownie Mix
  • 1 cup Water
  • 3 Large eggs
  • ⅓ cup Oil
  • 20 Fresh strawberries
  • 1 container Duncan Hines Home-style Classic Vanilla Creamy Home-Style Frosting

Directions

  1. Bake brownies in a mini cupcake pan according to box instructions. Or, bake brownies in a regular pan and use a small, round cookie cutter to cut out brownie disks.
  2. Pipe tops of brownies with frosting.
  3. Clean and hull strawberries.
  4. Place strawberry on top and add a dot of frosting to finish the Santa hat.

Strawberry French Vanilla Cake

Ingredients

  • 1 pkg Duncan Hines® Signature French Vanilla Cake Mix
  • Water, oil and eggs called for on cake mix package
  • 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
  • 1 can (21 oz) Duncan Hines® Comstock® or Wilderness® Strawberry Pie Filling & Topping

Directions

  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. Combine cake mix with water, oil and eggs in large bowl. Beat with an electric mixer for 2 minutes. Pour into prepared pans.
  3. Bake 26 minutes or until toothpick inserted in center comes out clean.
  4. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely. 
  5. Spread 1 cup frosting, on flat side of one cake layer leaving sides bare. Add a layer of strawberry pie filling on top of frosting. Top with next cake layer and garnish with remaining frosting and pie filling & topping.

Red and White Velvet Cookies

Ingredients

  • 1 pkg Duncan Hines® Signature Red Velvet Cake Mix
  • 4 Tbsp Butter, melted
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 12 oz White chocolate, broken into pieces
  • 2 Tbsp Butter

Directions

  1. Combine cake mix, melted butter, egg and vanilla in large bowl with wooden spoon until blended. 
  2. Shape dough into a 12-inch log. Wrap in wax paper; seal with plastic wrap. Refrigerate 1 hour or overnight.
  3. Preheat oven to 350°F. Grease baking sheets. Cut cookie dough log crosswise into ¼-inch thick slices. Arrange on baking sheets.
  4. Bake 10 to 12 minutes or until set. Cool cookies 1 minute on pan. Cool completely on wire rack. 
  5. Place white chocolate and butter in microwave-safe dish. Microwave on High 1 minute or until chocolate is just melted; stir until smooth.
  6. Spread one half of each cookie with the melted chocolate mixture. Allow cookies to rest until chocolate is set.

Don’t just say it, bake it. This holiday season, stock up on all your baking essentials with Duncan Hines®. New look, same classic taste. Get inspired with festive holiday recipes including Cheerful Cherry Red Velvet Cake, Black Forest Brownie Torte, Santa Hats, Strawberry French Vanilla Cake, and Red and White Velvet Cookies.