I like Pillsbury's price...but I get more batter with Duncan Hines so that's what I use.

DH butter recipe always comes out great for me! Very moist, fluffy & yummy! I do think I also mix it a little longer then suggested.

This topic has been tossed around on CC more times than I care to mention. Just use what you like best. If your clients like it and you are consistant then stick with it. I personally perfer DH and it yields more batter than the other two brands. I will use Pillsbury in a pinch, won't touch a Betty Crocker cake as they have a really bad aftertaste in my opinion, but others swear by it and don't like DH. I pretty much use DH exclusively and create all my flavors (except for a few family recipes that are scratch) from the two most basic flavors...French Vanilla and the Dark Chocolate cake mixes.

I use a lot of cake mix. I like Betty or Duncan, I've got a good way to make them all work wonderfully. I very rarely post on here, but this is something that I am really sure about.
Bake at 325 instead on 350, you get a better texture
3 whole eggs ( I think that the egg whites make the cake a little light, and it sort of crumbles apart when serving it)
1/2 cup oil instead of 1/3 cup
I also add a little extra vanilla or if you are lucky you can get something call ButterVanilla ( I get it from Magicline)
It is true everyone has thier own ways and what works best for them. I work in a Bakery Supply / Bakery and this is the advise I've been giving my customers for years. I've got nothing but good feed back. I tell everyone that cake mixes are great and usually work the first time. Good Luck!

I only use Duncan Hines. I use their "lite" recipe from years ago,
which is: 2 eggs and 1-1/2 Cups water for devils food and
2 eggs and 1-1/3 Cups water for all others. Everyone always comments
on how moist they are. I follow the exact recipe on the box for
white cake. They used to have these recipes on the boxes back in the
80's, and I went with them because they were cheaper to make. I've never had a problem.

Yes Pilsbury to me is the best taste and always turns out perfectly baked!

I have always used BC. Not really sure why, just habit I guess. I have used DH orange because it's the only orange mix I can find. DH turns out more dense than BC. I made a cake with DH orange on one side and BC white on the other.....had to carve a lot off the white to make it level with the orange.

I have not tried any other flavors of DH and haven't ever tried Pillsbury. I do a doctored cake mix with pudding and do add the pudding to BC anyway. The only one that it gives me with is BC triple fudge....makes very thick batter and I only get 22 cupcakes instead of 24.

I also add both vanilla and butter flavor to any cake mix, except orange, then I add vanilla and orange.

I have always been strictly BC because it's the one that's usually on sale and they have a great selection of flavors. Their triple chocolate fudge cake is to die for. HOWEVER, recently I have had major problems with that particular mix. The past two cakes I have done have been sort of crumbly, which didn't help because one had to be slightly carved. This bothered me so much so that I bought DH this week for my daughter's upcoming birthday cake (actually working on it right now!!). I can see the difference. Not nearly as many crumbs and much much firmer. I may stick with DH from now on, especially if I need chocolate.