So every other flavor,except white, I make from scratch. I have been unsuccessful at finding a no fail white cake recipe, so I use DH white cake mix. I usually doctor it a bit with an extra egg white and call it good. For the past few weeks, my white cakes have been falling apart into a huge crumbled mess. I have had at least three that were beyond repair and had to be dumped. I assumed maybe the extra egg white was at fault...so I stopped adding it. I checked my oven temp and baking times, and they are good. I have tried not mixing it as long, but then it seems I have clumps of dry batter to contend with. And my cakes are plenty cool when I remove them from the pan. What on earth is going on?? It's only happening with the white cake mixes. All the other flavors I bake usually turn out fine. I need to make four white cakes this weekend and I don't want to waste any more time or resources. Ideas? Suggestions? Recipes? I am at a loss and frustrated.

Are you using carton egg whites or cracking your own? I couldn't get a recipe to work right after the first time. I finally realized the first time I cracked and separated the eggs myself and the next few times I used the carton of egg whites. Even though the carton says 100% egg whites and the only ingredient is eggs, they don't work the same for me.

Have you tried calling the cake mix company and see if they can give you any insight?

Try a WASC cake! Maybe doctoring it a bit more will help, I use it a lot for my white cakes (i usually up the vanilla and keep out the almond for a basic white)

I agree something is going on with the DH white mix...it is what I use.The flavor is not as good,it still bakes the same for me though.

Just a caution. Yrs ago I had trouble w/my beloved BettyCrocker mixes. Called the company and got "OH NO, there is no change; no problems; you're the only one we have heard from." story.
In talking to other, both pro on message boards and home bakers I found all of them were also have problems. Don't remember how it finally worked out but don't be surprised if you get a similar response if you do call them.

I had a DH devils food and a DH rainbow crack on me recently.
But I have a new cooling rack and I thought that because the spaces between the wires were bigger maybe that was the problem!
I found the rainbow was super crumbly which was ok for the cakeballs I turned it into.
The chocolate I froze as soon as it cracked and just iced and covered in fondant while frozen.
I only bake for fun but it makes me mad when the "easy" part starts out bad!

Well it sounds like I am not the only one. I may call DH just to see what the response is to my quandry. I have used their product for years, but have been having problems for a while now. I'll let you know what they tell me.

Thanks for the suggestion SarahL4683. This is the perfect excuse to give a WASC cake a try! I am not sure why I haven't before.