Pillsbury all the way! I get the best results and reviews when I use Pillsbury. They cost twice as much as the others but they're worth it!

Debbie

I get great results when I use Pillsbury. I buy them 2 for $1.00 here

Betty Crocker normally, I have never doctored and love using it for the 3d pans. If it's on sale in the local grocery stores I will buy Duncan Hines but I have all sorts of problems with Pilsbury. It sticks and isn't as moist as BC.

Speaking of Duncan Hines, have you tried a cookbook called "Cake Mix Magic with DH"? Which recipe you liked the best? Problem is, I liked it ALL!!

PILLSBURY ALL THE WAY. I TOO WAS STARTING TO GET SCARED THAT NOBODY PICKED PILLSBURY WHEN I STARTED READING THE POST. I DON'T CARE FOR DH, I TOO THINK THAT IT IS TOO WET. SORRY EVERYBODY. I HAVE USED PILLSBURY FOR OVER 15 YEARS. I ONLY BUY IT WHEN IT IS ON SALE. WALMART HERE IS HAVING A GRAND OPENING OF THEIR SUPERCENTER AND PILLSBURY IS ON SALE, HOPEFULLY IT WILL STAY AT $.93 A BOX. AT THE SHOPRITE HERE IT IS $1.89 AND I REFUSE TO PAY THAT PRICE FOR IT. I HAVE NEVER HAD A COMPLAINT AND EVERYONE WANTS TO KNOW WHAT I USE AND IS IT SCRATCH. I DON'T EVEN DOCTOR IT UP!

I use pillsbury. I love the way it taste. And so does everybody else , that buys cakes from me.

I wish our cake mixes were that cheap here in Canada ours are 2.49 for DH which is my choice.

DH is all I use, I have never used anything else.

I like DH very tasty when doctored.

I prefer Betty Crocker...I like Duncan Hines, but I have a heck of a time with it crumbing even when I freeze it. I use mostly chocolate cakes, can't make a comment on yellows, but if anyone has a favorite on which brand for what flavor, love to hear about it!

I use Betty Crocker for everything except strawberry. In that case I use Duncan Hines. One thing I do notice about BC yellow cake is that after a few days, the cake gets a funky chemical smell and taste. I've not had this problem with any other flavor. It seems that my Wal-mart is almost always low on the BC mixes. Both BC and DH are .88, used to be .78.

I never thought about going to Wal Mart for cake mixes...but after reading all the posts, I'm all over that! Thanks VACakelady for your info, anyone have crumbing issues with DH like I do?

DH is my favorite. My instructor in the Wilton Course recommended staying away from mixes that added pudding cause she said they'd crumb too much and be difficult to ice, but I've noticed several people mentioning that they like the ones with pudding added. So, if you use the mixes with pudding added, do you have a problem with lots of crumbs? I've been staying away from the mixes with pudding added, but now I'm thinking I might try a box. Hmmm.....

I made a Pillsbury Moist Supreme, and it was very soft and moist, and I had trouble frosting, but then again, I just started frosting, so I wouldn't be a good example. But I am curious to know how everyone frosts their cakes so perfectly. I have seen Martha do the 2 seperate bowl thing where she does the first crumb coat with the first bowl and uses the second bowl for the final layer. She made it look easy

angelas2babies-there are a few threads about tips that people have found that work for them for smooth icing. I personally put the icing on try to get it somewhat smooth then put the cake in the freezer for 15 mins then smooth again. I use a paint spackler thing to smooth the icing.

I PUT THE CAKE IN THE REFRIGERATOR FOR ABOUT TWO HOURS OR SO AND THEN ICE. I DON'T HAVE ANY CRUMB PROBLEMS.

I guess I'm in the minority - I don't like DH - much too dry. I prefer BC or Pillsbury, whichever is on sale.

I used to use Pillsbury until they changed the mixture and lied about it. My cakes cracked because they made them too moist. I used Pillsbury for 10 years. The last time I used it, it felt wet...

I now use Duncan Hines, I think it is Moist Deluxe. . Duncan Hines is now my cake mix and am having great luck with it. Betty Crocker is okay, but I love the taste and feel of Duncan Hines. Good Luck!!

Vicky

By far I prefer Duncan Hines, to me it is much moister than any other.

Thank you to all. I am baking one of each to figure out which one tastes good and is easy to work with. I am also trying Martha's Hot Milk Cake, too.

Have a good day!!
Angie

I've tried them all and you just can't beat *Duncan Hines* for a doctored mix. Dense, moist & yummy!!!

My grandmother used to make Hot Milk Cake with her Casada (Italian Creme) Cake. I wonder if it is the same... I have to look at it.

Vicky

I'm a little late on the posting, but I am so surprised that everyone favors dh cakes! I will almost never buy them. I have used betty crocker for over 10 years and I just don't think anything else comes close. People always ask what I do and don't believe that my cakes are from mixes.
I guess it all is just personal preference!

Duncan is about all I use too!!!! If I have to use anything else it would be Betty Crocker.

I'm thinking that it might depend on the flavor. I don't like the yellow Pillsbury mix too much, but I do like one of their other flavors. So far, I think I like Duncan Hines overall, myself. But I'm going to get a Cake Doctor book so I can mess with them some more.

Thank you for all the helpful replies and thoughts.
Angie

ohhh soooo easy!! definately duncan hines--bettty crocker is a very close second though. always moist and delicious.. pillsbury is awful --dry dry dry never use it myself. the walmart here always has dh or bc .78 each!! you cant beat that anywhere!!