skip to main content

FYI Less ounces in Betty Crocker cake mix

14 years ago

When looking for a yellow cake mix I noticed that Betty Crocker cake mixes have reduced their amounts to 15. ounces. The other brands were still at around 18.3. This is going to make a very small 13 x 9 cake and layers cakes will be small too. It won't be very long before the other brands change theirs also. I remember when they used to be over 21 ounces per box.

Sort by:Oldest

Comments (8)

Nancy
14 years ago
I hate it when manufacturers reduce amounts in their packages. It really messes with my recipes, I'd much rather they raise the price.
Jasdip
14 years ago
I noticed that this week as well. Our boxes started out at 550 grams, then 500, now I noticed the ones I bought on sale are 432 grams.
Related Discussions
Duncan Hines Cake Mixes
Q
Comments (81)
foodonastump, I didnt mean it to sound like they are being dishonest, or trying to gouge the consumer.Its just a matter of running a business. I stated:" Prices of groceries as with everything else but jobs and wages are going up. These companies are going to raise their prices one way or the other." Gasoline to truck these groceries, and all the other expenses that go along with getting things to the shelves have gone up dramatically. If they didnt raise prices, then that would seriously chip away at any profits they are making.And we know EVERY business is in it for a profit or they wouldnt be in business.(Exceptions are non profits.) I do believe they hope the customer isnt going to notice the increase by making things smaller, or otherwise they would just increase the price and be done with it. But the fact is, prices are going up on everything.Its just "cause and effect". There is not a whole lot that can be done with it. Tammy
...See More
Pineapple Sheet Cake for Jude.....
Q
Comments (20)
diana, I'm glad you liked it. I did find it one of the easiest cakes I've ever made, it goes together in an instant and I almost convinced myself it was healthy because of the fruit and no fat. (grin) The texture does remind me a bit of carrot cake, now that you mention it. Lee, I'm glad to be in good company with Betty Crocker and Wilton, but I'm not sure I want to be hanging around with Martha Stewart, she goes some places I don't want to go, LOL. Annie
...See More
Can't make a moist cake with mix these days
Q
Comments (18)
Scratch baking isn't inconsistent when done by the same baker with the same ingredients, tools and oven. When someone who really doesn't know how to bake well has inconsistent results it's usually because the ingredients weren't handled correctly or measured properly, and the baker doesn't know the oven well enough to know the correct settings for that particular oven. I don't get the mix "doctoring" part if it's more than throw in a few raspberries or a box of pudding mix. The basics, the flour, sugar and baking powder, are the easy part! At least once you've mastered measuring. ryseryse_2004, I read once that cake mixes require the addition of milk and eggs so that the person making it will feel like it's really baking rather than magic box factory stuff. I haven't made a mix since I was old enough to measure, however, so this is just a guess: There have been a lot of changes in how fats are handled for factory made foods. It'll be the fats that create the "chemical" taste that Annie mentioned, and which are most likely to vary. They're also the first things to get rancid and therefore are what most require stabilizers and preservatives, which also have gone through changes. That may very well be your difference. They'll also have an effect on texture, and potentially even dryness. Annie and Maddielee bring up a good point. Plain old frosted cake is kind of out of style. It could be they're engineering the cake mixes to be dryer than they used to be in order to stand up to the very wet fillings, soaks, ganaches, cremes and toppings that are so in.
...See More
Need recipe for Chocolate Cake to serve with Rasberry Sauce
Q
Comments (17)
Ci-lantro, that was my favorite cake for many, many years. I used to teach 1st grade and the kids ate lunch in the classroom with me until recess time. One day the sweetest little girl gave me a piece of cake that her mother baked. I thanked her and took one bite. Then I yelled out that it was the best cake I had ever tasted. I must have been really loud and forceful, because she froze with a worried look on her face. When I finally came to my senses, I assured her that I was just so happy eating that delicious piece of cake. I begged her to ask her mother for the recipe. The next day, she came with another piece of cake for my lunch and a beautifully hand written recipe card. I always referred to the cake as "Kimberly Dickey's Chocolate Cake."
...See More
cooksnsews
14 years ago
Some manufacturers are justifying this downsizing on so-called "health" reasons. Like, the calories/serving are reduced, so the product is now "healthier". And you should always expect to pay more for healthier foods....
annie1992
14 years ago
Another pet peeve of mine. Ice cream is no longer a half gallon, sugar is 4 pounds instead of 5, potatoes now come in 8 pound bags instead of 10. Manufacturers think we're so dumb we won't notice? Pah.

Thankfully I don't like cakes from mix, I bake mine from scratch, so they stays the same. Except, of course, large eggs are smaller than they used to be. Ugh. Soon a dozen will be eleven...

Annie
cynic
14 years ago
Annie, a couple years ago I was commenting on how much smaller eggs seemed than a few years ago. But in looking it up, the standard is:
30 oz per dozen eggs = jumbo
27 oz per dozen eggs = extra large
24 oz per dozen eggs = large
21 oz per dozen eggs = medium
18 oz per dozen eggs = small
I was still skeptical so I took out a carton of eggs. Didn't have a dozen so I weighed 6 and they were just over 12 oz. I was surprised. But they still look smaller on the plate.

And just the other day I started wondering about if they'd go to 11 (or 10) eggs per carton!
Jasdip
14 years ago
I haven't seen the potatoes in 8 lb bags here yet.
I certainly haven't thought of the possibility of 10 eggs in a "dozen" either. Wow, I have to wonder if the cost of making the die to re-design the carton would be worth the savings.

I still get mad when I open a new can of Maxwell House. The new smaller size. We go through a can so much faster now.
It went from 926 grams to 631. 1/3 less, and not 1/3 cheaper in price either!
tami_ohio
14 years ago
I just came home from our local Giant Eagle grocey store. Betty Crocker was 15.2 ounces and Duncan Hines was 16.5, so even Duncan Hines is reducing the size of their mixes.
:( Guess I will be making my own mixes. Problem is, I hardly ever make a cake. We don't eat enough of it to make it worth it. It would mold first.

Tami
cooksnsews
14 years ago
"I certainly haven't thought of the possibility of 10 eggs in a "dozen" either."

Ah, you must mean the metric dozen! Wait for it. I'm sure it's on its way.

Related Stories

LIFE Simple Pleasures: The Joy of Baking

By Laura Gaskill

Fill your house with a heavenly scent and your heart with cheer by making time to bake

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

KITCHEN DESIGN Kitchen of the Week: Function and Flow Come First

By Becky Harris

A designer helps a passionate cook and her family plan out every detail for cooking, storage and gathering

GARDENING GUIDES Backyard Birds: Invite Entertaining Hummingbirds Into Your Garden

By Habitat Network

Hummingbirds — unique to the Americas — zip through open landscapes seasonally or year-round. Here’s how to attract them

KITCHEN DESIGN Not a Big Cook? These Fun Kitchen Ideas Are for You

By Laura Gaskill

Would you rather sip wine and read than cook every night? Consider these kitchen amenities

Sponsored

More Discussions

Do you want to see what I got FREE this week.....take a peek...

63

Tried and true tart recipes

18

Stuffed burgers - what do you like to find in yours?

15

No-Bake Summer Desserts?

20

National Chocolate Chip Cookie Day, Anyone?

10