For those of you that make modified cake box mixes, what is your brand of choice? Is one moister than the other?

Welcome to CC!

If you try a search in the forums you will find lots of threads on the subject and it mostly comes down to personal preference and experimentation.

I use Duncan Hines (DH) for most things but I use Pillsbury for my chocolate and carrot cakes. But these are the ones that I have found work for my tastes and recipes!

I use DH also.

BETTY CROCKER for me! I have always had a heck of a time with DH crumbling on me...but yup, it's all personal preference!!!!!!!

I use DH with added pudding, egg, and sour cream. It makes a moist cake with a fine crumb. My clients love it.

Susan

I use aldi store brand .75 per mix and really good

Duncan Hines (BC crumbles on me! haha) and sometimes I mix with a DH yellow with a BC pound for a firmer moist cake. Or, I use DH white or yellow or chocolate and do the extra egg and pudding mix. I always dump in pure vanilla too. I get lots of compliments on it.

If on the rare occasion I get a carrot cake or other specialty I will make it from scratch, but general cakes that they just want 3D or decorated I use the DH mixes.

I use Pillsbury but that is also because I have 200 plus boxes in my basement from a big sale last November. Free is free......They were well for my recipes so why not!? The sale comes around at least once a year and I stock up.

I am a DH white cake lover. I add white choc pudding, cheesecake pudding, lemon pudding - well, you get the picture. I even use Jello for strawberry cakes...I've recently found the caramel pudding in the cups..PERFECT! I use DH devils food for choc (or white w/ devils food pudding in a pinch) and DH red velvet for RV cupcakes (only)..you could say I'm a DH fan...

DH though I am starting to make more scratch cakes.

you found cake mixes at a sore that were free? I guess I am confused . Do you freeze them to keep them fresh.

I use DH all the time. I substitute a child's plastic tub of applesauce for the butter and add a little almond flavor and vanilla bean paste.

I also LOVE Trader Joe's Vanilla cake mix... it has TONS of vanilla beans already in the batter. I still add almond and applesauce.

Holly

I will only use Pillsbury. I don't alter it at all!

I like DH French Vanilla and use it for any recipes that start with a white cake mix. Usually, I pick up a DH first unless they don't make the flavor that I need. I guess they sucker me in with that little Wilton stamp on the box!