I've always used Duncan Hines with no problem...and have a good extender recipe when making sheet cakes etc
Tonight I was baking a run of the mill round cake in my 2" deep 8" round pan.
I let the cake cool for maybe 2 hours. When I took it out of the pan, it was a crumby mess....it came out no problem but the sides were crumbling right off and i had to throw it out.
Was it overcooked? Any suggestions? I just don't have the time to make a cake from scratch and usually don't have issues with duncan hine box mixes....ughhhh what a pain! Any other box mixes to suggest or does anyone add anything to their normal box mixes?
Thanks!
I always use Duncan Hines and usually add one box of pudding and an extra egg to my mix. I only let my cakes cool for about 10-15 mins and turn them out on a cooling rack to completely cool. I've never had a problem with crumbling sides. Sorry that happened, hope you are able to get another one done! Good Luck 
I always use Duncan Hines and usually add one box of pudding and an extra egg to my mix. I only let my cakes cool for about 10-15 mins and turn them out on a cooling rack to completely cool. I've never had a problem with crumbling sides. Sorry that happened, hope you are able to get another one done! Good Luck
I usually add a box of pudding mix to make my cakes sturdy. The cooked cake should stay in the pan for around 10-15 minutes, then take it out of the pan and put it on a cooling rack. You can trim the edges if they're really bad, then frost as usual. I don't know if you overcooked it, but I always use an instant-read thermometer to check for doneness (195-200 F). Hope this helps.
I use DH with the cake mix extender recipe on this site, and always add a box of pudding mix. I haven't had any problems with my cakes crumbling. I bake my cakes at 330 degrees, instead of 350, and just let them cook a little longer than they would at 350. Hope that helps! Oh, and I hope you saved the crumbly cake to make cake balls! lol
I use DH too and the only time I've ever had a problem it was my own fault. If I run a spatula around the cake side to loosen before it's cooled enough it can tear the side of the cake and then crumble when I turn it out of the pan. I do this once in a great while and don't ask me why. I know better. I guess it;s when I let myself get in a hurry. I always line the bottoms with parchment paper and coat the sides and bottom edge with release, so nothing should stick.
I use nothing but DH with the cake extender recipe here on CC and have 100% success. I do invert the cakes anywhere from 5 to 10 minutes after pulling them out of the oven and they are always just right. Round cake pans are what I have used the most to date.
The only other thing I do is spray the pans with Crisco baking spray.
Hmmm, wonder if you left them in the pan to long or had a bad ingredient somewhere. Maybe someone will know the answer to the problem........I would like to know what went wrong too. Sorry this happened to you!
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