Add a box of instant pudding that matches or complements the cake mix.
Theresa 
there are some great cake mix enhancer recipes....
http://cakecentral.com/recipes/1953/super-enhanced-cake-formula
this one is my favorite for the moment.
also really good is the WASC
white almond sourcream cake
edited to add
having a denser cake might help with the falling apart
I use Betty Crocker cake mix. I sift the mix, add the regular ingredients and also add 1/2 cup sour cream and 1 box of instant pudding mix. My cakes come out super moist and dense. This doesn't not work as well with the other cake mixes for some reason and obviously, you don't want to do this to the mixes that already have pudding in the mix.
thanks...also ive been having a problem with my
cakes falling...any ideas?
What do you mean by falling? The center is falling? They cakes are falling apart when moving? The cakes are falling when stacked?
Since were in a thread about making the cake denser i'll assume it's the first one, that the cake is falling when baked? If it's not just let us know and we can post about the others. If the center of the cake is falling after baking it usually means it's underbaked and needs to be baked longer. Are you testing the cake before removing it? This isn't the only reason, but it is the most common, expecially if you're using a box mix.
There's a recipe on the Cake Boss site (software advertised on CC not the tv show) for a White Almond Sour Cream cake that uses a cake mix as the base. It's a great cake!! If you do try it, I suggest you line your pans with wax paper or parchment paper along with cooking spray. Otherwise, you'll be left with part of the cake in the bottom of the pan. Mine always stuck no matter how much spray I used until I started lining the pans.
There's a recipe on the site (software advertised on CC not the tv show) for a White Almond Sour Cream cake that uses a cake mix as the base. It's a great cake!! If you do try it, I suggest you line your pans with wax paper or parchment paper along with cooking spray. Otherwise, you'll be left with part of the cake in the bottom of the pan. Mine always stuck no matter how much spray I used until I started lining the pans.
I use the Crisco cooking spray with flour (like Baker's Joy) and have never had a problem. 
I use Betty Crocker cake mix. I sift the mix, add the regular ingredients and also add 1/2 cup sour cream and 1 box of instant pudding mix. My cakes come out super moist and dense. This doesn't not work as well with the other cake mixes for some reason and obviously, you don't want to do this to the mixes that already have pudding in the mix.
I thought Betty had the pudding in there.
Anyhow--I think one of the reasons cakes fall is because we put too much batter in the pan and then don't allow enough bake time for that amount.
Another idea for nice dense cake is in the Cake Mix Doctor--her melted ice cream cake--if memory serves it's 16oz melted ice cream, cake mix, three eggs--any flavor combinations you want. It's a great cake. And I bet it would do pretty good with a recipe cake too--just substitute & jiggle around the correct ingredients.
sorry it took so long to reply...yes they are falling either while baking or shortly after...but i have baked another cake today and what i did was turn down the temp from 350 to 330 and allow more time...this worked great...no falling at all...actually it was the best cake i have ever baked...also i used a new recipe...i was checking with a tooth pick when i was having problems...i thought i was getting a clean tooth pick but maybe i wasnt
K8 -
Yes, Miss Betty's boxes do have pudding in the mix, but I add more anyway. I add it just at the end of the mixing, so it doesn't congeal the batter.
I get a crumb that is between a regular crumb and a pound cake, and the chocolate flavor gets fudgier.
Theresa
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