I finally logged on to this website a week ago, after several weeks of not being on here. When I left, there had been a topic on how Duncan Hines cake mixes aren't as good, or as reliable as they used to be.
So I started using Betty Crocker and Pillsbury, but my cupcakes I made with the BC collapsed after they had baked longer than suggested. I think Pillsbury is almost to moist for caking. I just want to know what everyone is using...Thanks!
Maybe scratch is the best way to go!?! Or maybe there is a problem with my oven!?! 
I always always throw in an extra egg and a 1/2 box of pudding into cake mixes. I have never had a problem. The only thing I don't like is the chemical taste from the chocolate cake mix. I add extra cocoa and vanilla to it as well so it doesn't taste so 'off'...otherwise I have never had a problem!
I made 150 cupcakes this past weekend. Used DH for choc., white, and spice (doctored up a little) they all had nice rounded tops. Used Pillsbury for strawberry and they all sank in the middle. Our store has limited varieties of cake mixes, so they had no strawberry in DH. I told my husband that if anyone ever said the brand of cake mixes doesn't matter, I would have to disagree after making all these.
I always use Pillsbury with the extender recipe, and they come out wonderful.
pillsbury already has pudding in the mix. the white Pillsbury is the only white I use but I don't add pudding because it makes it too moist for my liking. Right from the box has always worked great for my 3-d and other cakes. DH dark chocolate fudge is my chocolate mix of choice.
Debbie
Pillsbury seems to make less batter but I get 24 of the same sized cupcakes out of a Pillsbury mix as I do with the DH dark chocolate fudge somehow! I also get the best reviews on the Pillsbury white of all of the white mixes so it's worth it to me. I guess that's why there's so many to choose from out there - to each his/her own!
Debbie
I have always used DH. Makes a good, moist cake...I do use "Cake Mix Doctor" suggestions to doctor the cake mix...the cake mix alone is good but I like to change it a little. AND, as I have learned from you guys, coffee creamer makes it even better.
I am not a scratch baker...for some reason I have never been able to make a cake from scratch that was not dry. Everyone has their own idea on what's better, mix or scratch, and I do admire those who can bake a cake from scratch...I apparently am not a talented baker!!!!
I absolutely swear by the White Almond Sour Cream recipe using Duncan Hines Mix. Everyone loves it and I use the same recipe with the chocolate mix. It turns out every time.
I absolutely swear by the White Almond Sour Cream recipe using Duncan Hines Mix. Everyone loves it and I use the same recipe with the chocolate mix. It turns out every time.
Amen. 
Here's the WASC cake recipe:
http://tinyurl.com/2cu8s4
(Flavor variations: use different extracts, fruit or lemon juices, liqueurs and white chocolate, in addition to using any flavor cake mix.)
CC WASC recipe:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
HTH
Here's a multi-linked thread on doctoring cake mixes:
(From adding pudding, Dream Whip, meringue powder, etc. to cake mix extending or enhancing recipes.)
http://forum.cakecentral.com/cake-decorating-ftopict-187421-.html
HTH
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