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Conagra Brands, parent company of Duncan Hines, recalls some of his cake preparations after a retail sample of Duncan Hines White White cake mix was potentially linked to a Salmonella outbreak on which the CDC and the FDA are currently investigating . Conagra has also decided to voluntarily recall three other varieties (Classic Butter Golden, Signature Confetti and Classic Yellow) made during the same period, as a precaution.(Photo: Food & Drug Administration)

It's time to check your larder: Conagra Brands has voluntarily recalled four types of Duncan Hines cake mixes about the potential risk of salmonella contamination.

During a salmonella outbreak investigation, the Food & Drug Administration and the Centers for Disease Control and Prevention discovered Salmonella in a sample of Duncan Hines Classic white cake mix.

As a result, Conagra decided to voluntarily recall this product and three other varieties (Classic Butter Golden, Signature Confetti and Classic Yellow), manufactured during the same period as a precaution, says the FDA.

Five cases of salmonella are currently under investigation and several people involved reported consuming a cake mix at one point before getting sick. Some may have consumed these raw and uncooked products, says the FDA.

Cake mixes were mainly sold retail in the United States. No other Duncan Hines products or Conagra Brands products are affected by the recall.

All cake mixes, sold in packages of 15.25 ounces, had the "best used by dates" expiry date on the box from March 7 to 13, 2019.

Everyone had a different UPC code:

• Duncan Hines Classic White Cake (644209307500)

• Duncan Hines Classic Yellow Cake (644209307494

• Duncan Hines Classic Butter Cake (644209307593)

• Duncan Hines signature confetti cake (644209414550)

Consumers who have purchased the blends are advised not to consume them and return them to the place of purchase. Consumers with questions may call the Conagra brands at 1-888-299-7646 between 9 am and 5 pm EST, Monday through Friday or visit www.duncanhines.com.

The FDA warns consumers not to consume raw cake dough, because it can be prepared with ingredients such as eggs or flour that may pose a risk of bacteria made harmless by baking, frying or boiling. After cooking, consumers should thoroughly wash their hands, work surfaces and utensils after contact with raw dough products, the agency said.

The CDC estimates that Salmonella causes approximately 1.2 million illnesses, 23,000 hospitalizations and 450 deaths in the United States each year. Most people who are infected develop diarrhea, fever and abdominal cramps within 12 to 72 hours of contact with the bacteria.

Follow the USA TODAY reporter, Mike Snider, on Twitter: @ MikeSnider.

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