I had to break down and use a DH cake mix tonight. It's all that wally-world had in white, so, even though I hate those cakes, I went ahead. Even though I floured and greased my pans (the 4H way) the cakes both tried to stick inside. And, just like always, the cakes started falling apart when I moved them.

Am I the only one who has no luck with DH cakes?

I've used them and I don't think I've ever had a problem with it sticking or falling apart.

How long did you allow the cakes to cool in the pans before removing them to a cooling rack? If left longer than 10 mins., the flour/grease hardens and acts like "glue".

Also, if you don't flip the cakes twice, so that they're "right" or "dome side" up on the cooling racks, they will crack (as nothing is supported BUT the crown/dome).

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/6lpjww

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

HTH

P.S. I've used all the major cake mix brands, and now prefer DH. But I've never experienced the problems you're having.

Same I use it for all mine ,,,, Never have a problem . Give it time to cool but not to much time . Plus about falling apart maybe add a 1/3 cup or around 4 - 6 oz of sourcream to the batter maybe an extra egg and a Tlbs. of corn syrup , that will give it some texture but not to much where anyone woulld notice .Keep trying I love DH I used to use BC and still do but DH seems more light and fluffy { moist } I like it but this is me everyone has theier own go to . Goodluck . Wasc is nice to . It won't fall apart on you .

Everybody has their preferences, but I like Duncan Hines better than Pillsbury or Betty Crocker either one. I've never had the problems that so many people complain about.

I just made the Amazing Chocolate WASC (which was amazing!) using DH, and one of my cakes stuck to the pan. I usually line my cake pans with parchment paper but forgot to do it this time. I usually use DH for my WASC when I make cupcakes and have no problem.

Oh my gosh sugarnspice! I am currently thinking/experiencing the SAME thing! I had to use a dh mix to make a cake, now those are turning into cake balls and I had to run out to get my trust old betty crocker! I was soo disappointed in the mix!
... but I may try some of the tricks suggested here from JanH!

The only problem I've had with them sticking is just recently with my first sheet cake, but I don't think I greased it thoroughly enough. Otherwise, I love them! They turn out super moist & everyone thinks they're homemade . . . keep trying, but if you find a better brand for you, then that's great too

As far as the sticking-in-the-pan goes, I always just spray liberally with Baker's Joy and I have never had one to stick. And I leave them in the pan for a long time sometimes.

i always put parchement paper at the bottom of the pan, and then spray with bakers joy. then i also let the cake completely cool before turning it over...

I'm just not a fan of cake mixes, period. Occassionally, I'll use a doctored recipe and they are much better than just the regular mix.

I'm so anti DH chocolate.. lol.. It tastes good, but it rises so much and it's so fluffy it's difficult to work with.. I think it's great for cup cakes, but not for carving thats for sure!! imho...

DH is the only mix I will use. I have never had an issue like this. Though I have alwasy doctored these mixes with extra fat.

I always use DH because they are usually cheapest..lol...I've never had a problem with the mix.

Having said that, here are some things I do.

I usually add 1 extra egg to the mix, as well as 1/2 a package of the big pudding mix(match with the cake flavor...vanilla pudding w/vanilla cake mix)
This makes the cake more dense. I also apply a very generous amount of shortening in the pan, and then flour. I have NEVER had a DH cake stick to the pan. Like the previous posts, only leave it in there to cool for 10 minutes, then flip it onto a rack or something.
*I've never heard of it having to be right side up when cooling. I almost never do that, and mine turn out fine. But maybe I've just been lucky!!Or maybe it's b/c I freeze my cakes.

I always doctor the mixes, but I have tried every single one out there, and I have never had a problem with the brand names. But don't get me started on Dr. Oetker (or whatever). I liberally lube my pans, and put parchment on the bottom. I've had one too many stick in the past.

Sorry to get you started, but what in the world is dr. oetker? Is it like DH or BC??

I doctor my mixes when I use them...always use Duncan Hines, actually have had other brands fall apart on me.

Customers love the doctored Duncan Hines. I do some scratch too. The doctored mixes I find are great for kids cakes, as kids particularly seem to love the box mix consistency.

I only use DH & I've never had a problem with them.

I doctor all my mixes or make from scratch (like each for different reasons, different uses). I usually use DH, except for the white (I use BC). The flavor of the white changed a while back, and I can't stand it.

I haven't had any sticking problems. I use homemade pan release (equal measures of flour, oil and shortening).

Dr Oetker is a name brand. Here in the UK you find it on baking mixes, baking ingredients, and some dairy products (like yogurt). I believe that it is an international company, but don't remember ever seeing its products in the US.

Until I started using the doctored versions(WASC, etc.) I would eliminate the oil and reduce the eggs by one. Works beautifully every time. Rises better and is a little more dense.

I've never had a problem with DH cake mixes.

I always level mine before turning them out to cool. So no dome issues for me.

I've never had a problem with DH. Sure ended up with a lot of cake scraps using Pillsbury though. I've only used Betty Crocker once and it turned out all right.

I'm not brand-loyal at all. They all seem to be the same to me...