I made a cake the other day with 1/2 pkg. of vanilla pudding and 1/4 cup of hazelnut coffee creamer. When it was done, I wrapped it right away in saran wrap. I read on the board that this will produce a real moist cake. After it cooled in the saran wrap, I went to ice it and the top of the cake came off with the icing. What did I do or not do? The cake was just for the family so I wasn't worried about it. Just experimenting with flavors 
Was it cool when you wrapped it? If not, that was most likely the problem. I usually don't wrap my cakes until they are completely cooled through.
Not properly cooling the cakes prior to wrapping them traps steam, which can change the texture of your cake.
And there might be some food safety issues.
For further info see posts dated 9-28-2006:
(From Sarah Phillips of baking911.com.)
http://tinyurl.com/2ydx9b
HTH
I don't let mine cool before wrapping them. I do get the gooey tops as I mentioned before but I actually prefer that because then there isn't another brown layer inside the finished cake. There is nothing wrong with the way you are doing it (if you don't mind removing the gooey tops) especially if you really liked the moisture.
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