I am sure you all have heard enough questions about Pilsbury cake mix, but you will have to forgive me because I am from Canada and we don't have that brand up here. My husband's grandparents were in the States this week and found them for .67 each (!) and so they bought me 12 boxes. I don't often use mixes unless it is for just a round cake, because I find that the mixes aren't very durable (even with adding sour cream and pudding mix).
Anyways, what I want to know is how the Pilsbury cakes are - and what your experiences with them are. I have butter cake, german chocolate, dark chocolate, yellow, Funfetti, strawberry...I think that is all.
Thanks for all your help!
I only use Pilsbury. I think that it has the best taste. I mainly use the Classic White or the Chocolate. I have used the yellow and it is good, but I don't know about the others. I have never had any trouble with sturdiness of these cakes. They are very moist, but this doesn't seem to affect the capabilities of stacking them. I have made several 3-tier stacked wedding cakes just using a basic dowel system and haven't had any problems.
Pilsbury is hard to mess up, quick and it still tastes great. I haven't personally had any problems with it being sturdy enough (well except for my cake balls but you've all heard that rant 
). It's great stuff!
I've used it. Can't tell you what flavors because my store has betty crocker, pillbury, and ducan hines and I usually just go with whatever is cheaper and has the flavor I'm looking for. I always add a box of pudding and an extra egg for better durability and moistness. Works like a charm!
I'm baking a betty crocker butter pecan today and I only had 5 eggs for two mixes (boxes call for 6 and I would normally use 
and I can tell just by handling the cake to cool it how much less durability there is. So next time I'll just run to the store lol
Ijust got a whole bunch of boxes at 62 cents at Shcnucks here in my state. I liked the chocolate fudge and yellow the best. I thought they were drier than my Dh ones that I used though. However, if I put a filling in they are not dry at all. They are sturdy but don't rise as well for me as BC does. I used BC for my big cakes and for smaller ones I use whatever is cheaper and doctor it up....
I use the Pillsbury white all of the time. Everyone loves it! The one time I added the pudding mix it was actually too moist so I don't add it. It only make about 4 1/2c of mix but I like it enough to use it in spite of this. It tends to be a little denser (is that a word?) and more stable than the others i've tried.
Debbie
I've used the pillsbury, and they are good. I do think when you add pudding, they are too moist because they already have it in them. I've used the funfetti quite a few times as it is my sister's fav and my dd's fav. I've even used it for carved cakes... a bit crumby, but nothing a good crumb coat won't fix. 
Funny thing, Pillsbury and Betty Crocker are made by the same company, General Mills. I guess that's why they are my favorites!
http://www.generalmills.com/corporate/brands/view_all_brands.aspx
When I first started decorating cakes (which was back in August), I bought the Pilsbury all of the time because it was the cheapest-about 82 cents, I think-little more or a little less. Then, when I found you all here on CC, everyone talked about Duncan Hines and how good it was and it makes more batter than Pilsbury, so I switched to Duncan Hines and have been using it ever since. So, basically the only reason I haven't gone back to Pilsbury is because it doesn't make as much batter as Duncan Hines, but all you would have to do if you needed more batter is just make
another batch of batter Why couldn't I think of that earlier?? It takes a few tries to get it through my thick skull 
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