Springtime Sweets
Sweet Traditions Begin with Delightful Duncan Hines!
April 2025 Issue
by Lindsay Gifford
Information, Recipes, Photography provided by Duncan Hines®
The Lowcountry is in full bloom and calendars have more events than the pollen count. April has arrived in full force, so it’s time to spring into action—your kitchen is calling! Whether you’re whipping up egg-cellent Easter desserts or planning a Heritage party to remember, delicious treats are essential, but they don’t have to be difficult. Throw on an apron; it’s easy to master these delightful, simple, and beloved recipes when Duncan Hines is your secret ingredient!
Known for their iconic red boxes filled with delicious easy-to-make sweets, Duncan Hines was founded more than 50 years ago. Duncan Hines, the brand’s founder was a traveling salesman, restaurant reviewer, and cake connoisseur. He had a vision for excellence, and the brand has stood for simple, delicious, and inspirational baking solutions ever since. Developed with an inventive spirit and commitment to quality, Duncan Hines mission is “Creating sweet moments every day!”
Today, Duncan Hines is way more than cake mixes, though they do LOVE a good cake! This iconic brand offers a variety of treats for every day—fudge brownies, gooey cookies, easy cakes for one person, fruity pie fillings, and complete kits to make your favorite bakery-inspired creations at home! If your sweet tooth is calling, don’t worry, Duncan Hines has you covered, or should we say iced?
Looking to add a slice of joy—and a lot of pink— to your life? Look no further than the Duncan Hines’ Dolly Parton line! Pretty in pink and perfect for baking, this collection proudly offers 15 box mixes—with everything from cakes and brownies to cornbread, muffins and biscuits—and four frostings. A testament to her Southern roots, from Dolly’s kitchen to yours, she’s bringing big flavor and a bit of magic to at-home recipes. This collection of Dolly Parton favorites features some of her personal recipes. You can also follow along with Dolly on Facebook @DuncanHines as she walks you through her delectable desserts. Plus, keep your apron at the ready—there’s more special items coming this year!
Are you ready to bake? Preheat your oven and make April sweeter with the delightful treasure trove Duncan Hines has to offer! Now, turn the page for some handpicked springtime sweets, and be sure to visit DuncanHines.com for more baking inspiration and hundreds of recipes to help your sweet treats go from good to YUM!
Mini Bundt Cakes
Prep Time: 15 mins | Total Time: 1 hr | Servings: 12 
PAM® Baking Spray
1 cup plus 3 Tbsps Water, divided
2 Eggs
1 Egg yolk
1/3 cup Vegetable oil
21/4 cups Confectioners’ sugar
3/4 cup fresh Blueberries
3/4 cup fresh Raspberries
1 pkg (15.25 oz) Duncan Hines® Signature French Vanilla Cake Mix
Preheat oven to 350°F. Generously spray two 12-well mini bundt pans with baking spray. Beat together cake mix, 1 cup water, eggs, egg yolk, and oil in a large bowl using mixer on low speed for 1 minute. Do not over mix! Portion batter into pans (about 2 tablespoons in each well) and bake 17 to 21 minutes or until cakes are golden and a toothpick inserted into centers of cake come out clean. Remove and cool in pans for 15 minutes, then turn pans over and allow cakes to cool completely in pans. In a medium bowl, stir together powdered sugar and remaining 3 tablespoons water until a thick icing forms. Once cakes are cooled completely, gently remove from pans and place on serving platter. Spoon about 11/2 tablespoons icing onto center of each cake, allowing icing to drip down sides. Top each cake with fresh berries. Serve.
Carrot Cake Bites
Prep Time: 15 mins | Total Time: 60 mins | Servings: 12
PAM® Baking Spray
1 pkg (15.25 oz) Duncan Hines® Signature Carrot Cake Mix
3/4 cup Water
1/3 cup Vegetable oil
2 Eggs
1 Egg yolk
1 container (16 oz) Duncan Hines® Creamy Cream Cheese Frosting
24 Walnuts halves (about 1/2 cup)
Preheat oven to 350°F. Spray 9x13 pan with baking spray. Beat cake mix, water, oil, eggs and egg yolk in a large bowl with an electric mixer on low speed for 1 minute. Spread batter evenly into baking pan. Bake 22 to 25 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool completely in pan. Remove cooled cake from pan onto large serving platter (or serve out of baking pan). Slice cake into 24 squares with serrated knife, and frost each square with cream cheese frosting. Top each carrot cake bite with walnut halves and serve.
Pineapple Upside Down Layer Cake
Prep Time: 25 mins | Total Time: 1 hr 30 mins | Servings: 12
PAM® Baking Spray
1/2 cup unsalted Butter, melted
1 cup Light brown sugar, firmly packed
1 can (20 oz) Pineapple slices, drained
14 Maraschino cherries, drained and stems removed, divided in half
1 pkg (15.25 oz) Duncan Hines® Signature Pineapple Supreme Cake Mix
1 cup Water
3 Eggs
1/2 cup Vegetable oil
3/4 cup Heavy (whipping) cream
1/3 cup Duncan Hines® Creamy Vanilla Frosting
Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Divide melted butter evenly into the bottom of each pan. Sprinkle brown sugar over butter. Place pineapple slices in single layer on top of brown sugar mixture, sides touching, then place one maraschino cherry inside center of each ring. Blend cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes. Pour batter evenly into pans (about 2 cups in each pan) and bake 32 to 36 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool in pans on wire rack for 20 minutes. Remove cakes from pans onto wire rack and allow to cool completely.
In a medium bowl, whip heavy cream using mixer on high speed for 3 minutes or until stiff peaks form. Add frosting and mix on low speed an additional 10 seconds or until fully combined. Once cakes are cooled, place one layer onto serving plate or cake stand. Spread about 2/3 of frosting mixture on top of cake about 1/2-inch thick. Place second cake layer on top of frosting mixture, pineapple-cherry side facing up, and spoon or pipe remaining frosting mixture on top of each pineapple-cherry ring. Place remaining cherries on top of each frosting dollop. Slice and serve.
Strawberry Cheesecake Bars
Prep Time: 15 mins | Total Time: 120 mins | Servings: 24
1/2 cup Butter, melted
PAM® Original No-Stick Cooking Spray
3 Eggs
1 pkg (8 oz) Cream cheese
1 cup Sugar
2 Tbsps Confectioners’ sugar
1 pkg (15.25 oz) Duncan Hines® Signature French Vanilla Cake Mix
1 can (21 oz) Duncan Hines® Comstock® Simply Strawberry Pie Filling & Topping
Preheat oven to 325°F. Spray a 13x9-inch pan with cooking spray. Combine cake mix, butter, and 1 egg in large bowl until well blended. Reserve 1/3 cup for topping. Press remaining mixture into bottom of prepared pan. Beat cream cheese with electric mixer in large bowl. Add remaining eggs and sugar. Pour over cake mixture in pan. Dollop strawberry pie filling on top and sprinkle with reserved cake mixture. Bake 45 to 50 minutes or until golden brown. Refrigerate until chilled. Cut into bars and sprinkle with confectioner’s sugar.
Easy Brownies & Cream Sandwich Cookies
Prep Time: 20 mins | Total Time: 1 hr | Servings: 12
1 large Egg 
PAM® Original No-Stick Cooking Spray
2 Tbsps Water
1 container (16 oz) Duncan Hines® Creamy Vanilla Frosting
1/3 cup Vegetable oil
1 pkg (18.2 oz) Duncan Hines® Dark Chocolate Fudge Brownie Mix
Preheat oven to 375°F. Spray 2 baking sheets with cooking spray. Combine brownie mix, oil, water, egg in large bowl with wooden spoon until blended. Drop by rounded tablespoons 2-inches apart on prepared pans (24 cookies). Bake 7 to 8 minutes or until just set in center. Cool cookies 1 minute on pan. Cool completely on wire rack. Spread frosting on flat side of half the cookies. Top each with remaining cookies and gently press together.
Baking Tip: For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.
Lemonade Cupcakes
Prep Time: 40 mins | Total Time: 1 hr 15 mins Servings: 24
1 pkg (15.25 oz) Duncan Hines® 
Signature Lemon Supreme Cake Mix
1 cup Water
3 Eggs
1/2 cup Vegetable oil
1 pkg (0.23 oz) Lemonade unsweetened drink mix (optional)
1 container (16 oz) Duncan Hines®
Creamy Lemon Supreme Frosting
Lemon slices and paper straws,
for decorating
Preheat oven to 350°F. Place paper liners in 24 regular-size muffin cups. Beat cake mix, water, eggs, oil, and drink mix (if using) in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat 2 more minutes on medium speed. Divide batter evenly into muffin cups. Bake 16 to 19 minutes, or until toothpick inserted into centers comes out clean. Cool on wire rack 15 minutes, remove from pans and cool completely. Frost cooled lemonade cupcakes with lemon frosting. Decorate with lemon slices and short pieces of paper straws and serve.
Blueberry Blackberry Crisp
Prep Time: 20 mins | Total Time: 1 hr 20 mins | Servings: 12
PAM® Original No-Stick Cooking Spray
1 lb. fresh or frozen Blackberries (about 4 cups)
1 cup fresh Blueberries
1 pkg (15.25 oz) Duncan Hines® Classic
Butter Golden Cake Mix
1 cup Old-fashioned rolled oats
10 Tbsps cold unsalted Butter, cut in small pieces
3 cups Vanilla ice cream
Reddi-wip® Original Dairy Whipped Topping
Preheat oven to 350°F. Spray 9x13-inch baking dish with cooking spray. Pour blackberries and blueberries into baking dish. Pour dry cake mix in large bowl. Scoop out 1/4-cup cake mix, pour over fruit in pan, and toss gently. Stir rolled oats into remaining cake mix in large bowl. Cut in butter until mixture resembles coarse crumbs. Spread crumb topping over fruit in even layer. Bake 40 to 45 minutes, until topping is golden brown, and fruit filling is bubbling. Cool about 20 minutes. Serve your blueberry blackberry crisp with a scoop of vanilla ice cream and Reddi-wip®.
Caramel Cornflake Crunch Brownies
Prep Time: 25 mins | Total Time: 3 hrs | Servings: 24
2 Eggs 
PAM® Original No-Stick Cooking Spray
2/3 cup Vegetable oil
1 cup Semisweet chocolate chips
3 Tbsps Water
3 cups mini Marshmallows
4 Tbsps Butter
1 pkg (11 oz) caramel candies, unwrapped
4 cups Corn Flakes
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
Preheat oven to 325°F. Place a large sheet of aluminum foil in 8-inch square pan so that it hangs over the edges of two sides about 2-inches to create a sling. Spray foil with cooking spray. Stir together brownie mix, eggs, oil, and water in medium bowl until blended, about 50 strokes. Pour into pan and bake 42 to 47 minutes, until toothpick inserted 1-inch from side of pan comes out clean. Pour chocolate chips over hot brownies and let stand until melted, about 5 minutes. Spread melted chocolate evenly over brownies.
Melt butter in a medium saucepan over medium heat. Stir in caramels and cook until melted, about 7 minutes, stirring constantly. Stir in marshmallows and cook just until melted, about 1 minute. Stir in Corn Flakes. Press mixture evenly into pan on top of chocolate. Cool completely on a wire rack. Lift brownies out of pan, remove foil and cut with a serrated knife. An epic sweet and salty treat!
Cinnamon Bun Cookies
Prep Time: 15 mins | Total Time: 30 mins | Servings: 18
1 Egg 
1 pkg (15.25 oz) Duncan Hines® Classic White Cake Mix
2 tsps Vanilla extract
1 stick unsalted Butter, melted
1 Tbsp ground Cinnamon
6 oz Cream cheese
Preheat oven to 350°F. In a large bowl, stir cake mix with melted butter, egg, and vanilla until smooth. Divide dough evenly into two bowls. Stir 1 tablespoon ground cinnamon into one of the two bowls. Fill a cookie scoop, or large spoon half full with cinnamon dough and fill the remaining half with the plain dough. Pinch and twist the dough together with your fingers to form a swirl. Flip the cookie dough ball upside down. Using thumbs, create a cavern to hide a tablespoon of cream cheese inside each, wrapping cookie dough edges around to seal entirely.
Place dough rounds, sealed side down, on the cookie sheet 2 to 3 inches apart. Bake 10 to 12 minutes. Cool slightly (they’re AWESOME warm) or completely before digging in! Store in an airtight container in the fridge for up to a week or in the freezer for up to a month. Duncan Hines® Classic Yellow Cake Mix can be substituted if needed.