Just saw another post about flavored Duncan Hines mixes and figured I'd start a thread where we can share our doctored recipes and start drooling all over our keyboards....
I use DH almost exclusively for my hobby baking. I buy 20+ at a time when they are on sale. Everyone who has tasted these recipes raves about the taste and says they are the best cakes they've ever eaten. I will give attributions to each source if possible. I use sleeve filling for most of these recipes.
I STRONGLY recommend that every single baker in the whole world buys a copy of this book: The Cake Mix Doctor, by Anne Byrn, ISBN-10: 0761117199.
BASIC SOUR CREAM WHITE CAKE [The Cake Mix Doctor]
1 package (18.25 oz.) Duncan Hines white cake mix
1 cup sour cream
1/2 cup canola oil
3 large eggs
1 teaspoon almond extract
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DARNED GOOD CHOCOLATE CAKE [Cake Mix Doctor]
1 pkg (18.25 oz.) Duncan Hines devil's food cake mix
1 (4 oz.) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup canola oil
4 large eggs
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BEST DOCTORED RED VELVET CAKE [BlakesCakes, CakeCentral.com]:
1 Duncan Hines Red Velvet Cake Mix
1 box white chocolate (hard to find) or chocolate instant pudding mix
4 eggs
1/2 c. sour cream
1/2 c. buttermilk (I use the powdered buttermilk mixed with the amount of warm water called for on the buttermilk instructions. )
1/3 c. vegetable oil
1 tsp. vanilla extract
BlakesCakes: Hand mix all ingredients until incorporated and then mix on medium with a hand mixer for 1:30 to 2:00 minutes. Bake at 325 until a toothpick comes out clean. The cake is tasty and sturdy. I often ice with a 50/50 mixture of homemade buttercream and canned cream cheese icing so that the cake can stay at room temp for long periods.
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ANOTHER DOCTORED RED VELVET CAKE [from Camerica, Wilton.com]
1 DH red velvet cake mix
1 devils food instant pudding mix
4 eggs
1 1/3 c water
1/2 c oil
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LEMON POPPYSEED CAKE:
1 box Duncan Hines lemon cake mix
4 oz. (1 box) Lemon instant pudding
1-1/3 cups lemonade
4 large eggs
1/3 cup oil
1 Tablespoon poppy seed
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MY VERSION OF THE SPRINKLES SALTY CARAMEL CUPCAKE: [The cake recipe inspiration is from the Cake Mix Doctor, and the frosting recipe inspiration is from http://www.lynnskitchenadventures.com/2010/11/caramel-cream-cheese-frosting.html---my deep thanks to both of these women! The following recipes are my 5th attempt to achieve perfection]:
CARAMEL CAKE:
Duncan Hines 18.25 oz. yellow cake mix
1 cup sour cream
1/3 cup canola oil
1/4 cup water, warm, with heaping tsp of Coffee-Mate Caramel Macchiato mixed in thoroughly
1/4 cup sugar
4 large eggs
1 tsp vanilla
1 TBSP Butter Pecan (or similar) flavor (you may wish to double this)
NON-CRUSTING CARAMEL CREAM CHEESE FROSTING:
(recipe makes enough to generously frost 24 cupcakes)
1/2 cup unsalted butter, softened
8 ounces of cream cheese, softened
1 cup of caramel ice cream topping
6 cups of sifted powdered sugar
About 1 heaping TBSP of LARGE/COARSE grain salt
Beat butter and cream cheese well. Add caramel and mix until well combined. Slowly beat in powdered sugar until smooth. Immediately after frosting cupcakes, while the icing is still "wet", sprinkle each with a generous pinch of large grain salt. Because the frosting contains both butter and cream cheese, the cupcakes must be refrigerated.
For those newer members, here are bunches and bunches of favorite recipes that have been collected and kept on google docs:
http://cakecentral.com/cake-decorating-ftopict-625803.html
If anyone wants to make a google doc to this thread, please do! Then let me know and I'll add it to the list. See info in my signature. 
I only compile the lists, I'm clueless as to putting them together. 
I only compile the lists, I'm clueless as to putting them together.
Apti, been line dancing a long time (about 20 yrs) and one of my favorites is I Love a Rainy Night by Mr. Rabbit
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