What's the best way to make a cake less crumbly?? The cake recipe I used was one I found on here - it wasn't that it was necessarily dry but it did crumble a bit. Everyone loved the taste. It called for white chocolate pudding which I couldn't find, so I used cheesecake pudding. Should I have used cook and serve pudding or instant? My mother says to add another egg, but the baking "science" is not my best forte so I thougth I'd ask here!! I thought I might try adding a half a cup of sour cream but figured I'd ask here first. 
Also be sure to follow the directions exactly.
I think the only "crumbly" cake I ended up with with because I skipped a paragraph in the recipe and ended up totally mixing up when the eggs, dry ingredients and something else were added.
I had guessed it was because of that.
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