Ok, I usually bake with box cake, pudding, 4 eggs, 1 1/3 water, 1/3 oil and sour cream. But, a cake that I want to make for this weekend does not ask for sour cream. Should I use it anyway? I am making a keylime cake. Thanks for any suggestions.
Here's an expanded flavors version of the WASC cake:
http://tinyurl.com/2cu8s4
(Using DH white cake mix, this recipe yields a tad over 14 cups of batter - but recipe is easily halved.)
This makes a very moist cake. 
Adding pudding in addition to the other ingredients might cause your cake to fall (too much sugar).
HTH
I've used this cake recipe for my cupcakes and my layers for a wedding cake. I"ve had good results with this cake recipe. It does make a lot of batter. I called it my bottomless bowl of batter, but I was very pleased with the result. A very moist and delicious cake, and it complimented many different fillings. I don't know how it would react with pudding, but I feel it really doesn't need it.
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