We had a chance to visit Pinnacle Foods this week in Parsippany, New Jersey, to take a look at the test kitchen where Duncan Hines hones their boxed cake mixes and meet the senior research chef in charge there, Joe DiPaolo.
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Consumers “want to be inspired,” DiPaolo said. “I think they want to be able to get more ideas. It’s beyond the cake. It’s what else can you do with it.”
Much of his job is figuring that out. Here are some of the things he’s come up with using the brand’s latest line, Signature Velvet (the various iterations of mixes do matter, because they’re designed to give different kinds of crumb and moisture to a cake).
"You can take our cake mix, and you can add one egg and a stick of butter and a little bit of water and … make almost a dough out of our cake mix, and then add a cheesecake filling, and put some of our Duncan Hines Comstock [canned fruit] on top of it," he said. "I’ve actually made it where you