I like the DH recipe for pound cake, but I decided to replace part of the milk with a buttermilk & water mixture (all buttermilk makes the recipe slow to cook & a bit rubbery). This creates a moist pound cake-like cake. I’ve used it for stacked cakes and found it to work very well. You can use any DH mix with it.
For a true white cake, you can just use 6 egg whites (and not whole eggs), but I find the cake sturdier using the whole eggs. To tone down the yellow of this recipe for a white cake, I add one drop of Americolor violet color while mixing–and, yes, I do get a pretty white cake.
I use white chocolate, vanilla, or french vanilla instant pudding when making this recipe with a white cake mix.
Do you add the other ingredients in "addition" to the one that the box calls for?