I made this most delicous cake once with added pudding and once just as directed. Both times cake spilled out of pan while baking and fell in the middle. I was using shaped pan. The only thing I can think that I might have done wrong, is to use the wire attachment on my mixer, maybe too much air? I haven't tried it again, when I get some money to blow, I will. Any ideas?
It would be better to use the paddle attachment. Maybe you filled your pan too high. Try filling half to 3/4 full next time.
Purple - the whisk probably added to the cake over-flowing. I agree with Grandma G.
You can "cuff" your pans by cutting a strip of parchment or waxed paper and lining the sides of your pans. The cuff will allow the cake to expand upward and not overflow into your oven.
I use shortening or Wilton's Easy Bake and lightly grease the sides of the pans to get the paper to stick....then pour in your batter. It also makes cleanup easier.
My guess would be the you might have overfilled your pans. I never fill mine over 1/2 full. Just a thought for next time. Good Luck!
This cake mix is the only one that I know of that makes a fill 6 cups of batter. So it is possible that it was too much for the pan you were using. What kind of shaped pan were you using?
General rule of thumb is to only use the whip when you are wanting to "whip" something, like egg whites into merinque or whipped topping. Other than these two things, I use the paddle for everything. (I've even successfully made merinque using the paddle.)