hey i need help!!!! i baked a full sheet cake using the dh cake mix (yellow) and the cake was not moist . does anyone have any ideas. what cake mix does everyone else use?

I use Duncan Hines all the time and they always come out moist. I bake at 325 - did you over bake the cake?

Or, you could add a box of instant pudding to the batter and an extra egg - makes a wonderfully moist cake. Also, the WASC recipe on this site makes a nice moist cake.

HTH

Jen

I usually but what is on sale and doctor it with pudding, sour cream etc....
There are recipes on this site and in the cake doctor book.
Set your time for the minimum and then start checking for doneness...

I use Pillsbury (that is the kind my distributor sells). I use butter instead of oil, and I bake it at 330 instead of the typical 350 degrees that the directions say. I am trying pudding in the mix with an extra egg in it as we speak (it is in the oven) I will let you know what the results were.

Hope it helps.

I use Betty Crocker and use the cake extender recipe from this site on all cakes and they turn out perfect every time. Easy to frost and are always moist and just right.

I will only use Pillsbury. I get so many compliments of how the cake is moist and delicious. I love the taste and it rises better than Duncan Hines.

Pillsbury is pretty moist and already has pudding in it. I've used this box before and subbed the oil for butter as well.

I always use Pilsbury's Pudding in the Mix cake Mix (in a blue box) and bake it @ 325. Always comes out moist. I like it better than any other cake mix (duncan hines or betty crocker)

I've not had a problem with DH. Did you use a heating core (or inverted flower nail to help it bake more evenly?) For a full sheet cake especially. I recently tried this doctored cake mix recipe and everyone loved it: http://www.cakecentral.com/cake_recipe-1972-Durable-Cake-for-3D-and-Wedding-Cakes.html

I'm sure there are many others on this site too, this is the only I've tried since it was so good! HTH

thanks guys for your help. but can anyone tell me what is the WASC site on cake central and how do i find it. and aht is the cake extender receipe on this site. I used the flower nail and heating core , maybe that was to much

Here is the link to The White Almond Sour Cream cake, better known as WASC. HTH.

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

I substitute applesauce for oil in all my box receipes and they seem to come out really moist (and have less fat than using oil, yuck!).

Since you already baked the cake, you can try to add some simple syrup to it, it may help. (equal parts of sugar and water, heat on the stove until the sugar disolves and the water becomes clear. I usually cool the syrup, but you can maybe use it warm and brush on the cake, then wrap well with saran wrap.)

You might be able to salvage the cake if it works. Good luck!

Here is the recipe for WASC
http://www.cakecentral.com/cake_recipe-2322-0-White-Almond-Sour-Cream-Cake.html

I use Pillsbury cake mix. I only use 1 cup of water for each box, they always call for more. but I think it makes it too thin, and here's my little secret. In white cake I use cream bouquet, in all others I use butavan, but what I do is I buy the 8oz bottles of those and then I take a 16oz bottle of corn syrup and mix 8oz of cream bouquet or butavan to 8 oz of corn syrup put them back in the corn syrup bottle and then I add one tablespoon of that mixture to each box of cake mix, moist and yummy!

jibbies

I only use Betty Crocker and they are fine. I don't add anything to the mix.

I've always thought yellow cakes were kinda dry anyway. No idea why ....

Since I found it on this wesite, I have used the extender recipe in every single cake mix....
In addition to the ingredients on the box, add...
one egg
one cup flour
one cup sugar
one 8 ounce container of yogurt OR sour cream
one Tbsp vanilla or other accommodating extract
1/4 tsp salt

Good luck!!!

I'm also a commited Pillsbury dough girl. I don't like DH or BC.I also add an extra egg.

I'm also a commited Pillsbury dough girl. I don't like DH or BC.I also add an extra egg.

I always use Duncan Hines, but bake at a slightly lower temp approx 325 and I use the baking strips, even for large cakes along with the flower nails. Mine are always very moist.

oh yes! I forgot to add bake at 325 for about 15 to 25 minutes longer than the box says....ya just gotta keep checking it with a knife cuz as you know, all ovens vary

I made a box mix last weekend, disregarded the instructions and added 4 eggs, 1 c water, 1/3 c oil and 1 box pudding. I didn't use a heating core for my 12" sq. cause I didn't think about it. After I torted and trimed the cake was a little dry. I crumbcoated, froze, masked and when I ate it the next day it was soooo moist and tasty.

I said I would post a reply after my cake cooled. I was the one adding pudding to the Pillbury chocolate cake mix. Well let me tell you...It was great. My dad is not a cake kind of guy, but he loved it, he kept commenting on how moist this cake was. So add the extra egg and a box of pudding...I used chocolate fudge pudding with chocolate cake. Delish as Rachel Ray would say.

I'm glad your cake turned out good. I use DH exclusively and only butter recipe. I've had that same dry cake with DH yellow and I never use it. I also put in an extra egg and a little extra water. I also cook at 325 degrees and about 10 min over time on the box, but it has to be watched.

I alway use mayonnaise in place of the oil. It comes out really moist everytime.

Yes! My gramma was a baker and she used mayo in her stuff as well! I always thought that was so wierd as a kid but all her baked goods were so dang yummy...they never lasted very long in the house '-)

I put mayo in everything! Even cookies

i use nothing but dh. you overbaked or had it on too high of a temp. i've only had a few cakes that were not moist and it was because of the temp. and overbaking.