What is everybody doing to make the new Duncan Hines cake mix good???  The old Duncan Hines was moist and very good.   I know there is sour cream and pudding that can be added, but the quality in the mix just does not seem to be there.  Any suggestions would be appreciated!  Thank You!

No kidding.  Especially the white.  I had to mix two white cakes with a yellow to get it to stop cracking vertically.  To the white I add a half box of white chocolate instant Jello pudding powder, a whole egg and two whites and extra water then don't put too much in each pan.  As soon as it comes out of the oven, run a knife around the edge or this is where the problems start - the cake will shrink in the pan but still cling to the sides and cracks form.  Releasing the sides prevents cracks.

I just baked a bunch of WASC cakes using the white mix this weekend and didn't notice anything.  All of mine came out fine.  I did make a Red Velvet that I thought tasted a little dry, but I don't like RV anyway.

hmmm, that is interesting... I always have good luck with DH. It's my go-to box brand.

I always get compliments on the cakes I make using the cake mix extender recipe from this site.

http://cakecentral.com/a/cake-mix-extender

When I use white or yellow cake with the cake mix extender recipe, I like to add 1/2 tsp of Lorann butter vanilla bakery emulsion and 1/2 tsp of the princess bakery emulsion