Lately my Duncan Hine's cakes are crumbling as I'm flipping them from the pan to the cooling rack. Anyone know what I should be doing differently? Do they need to be cooked longer/shorter, set in the pan longer/shorter, etc? Thanks.

It sounds like they need to cool in the pan a little longer after they come out of the oven. Usually about 15 minutes for a 9 or 10-inch. Longer if it's a bigger cake. How long are you letting them cool before you flip them out?

Let it cool in the pan for 20 minutes. Then place your cooling rack on top of the cake pan and flip it over. Let the cake cool for an hour. That's what works for me!