What is the goal of a doctored cake mix?

Is it to achieve that desired pound cakey all butter cake texture?
Is it to achieve better flavor?
Is it to achieve lighter cake like those made with cake flour?

What exactly is it supposed to make the cake taste like?

If it is to achieve a pound cake texture then I don't really go for that texture?

I am asking because I forget what enhanced recipe I used but the cake came out pound cakey and I don't really like that in a cake. I do prefer the lightness of a cake. I would like it if I needed to stack a cake or carve it for some reason but not my first choice in a dessert.

I do like the pound cake type texture for use with fruit and sweetened whip cream. I like that.

hiya mami,
I use the cake mix extender recipe on this board for well extending a cake mix. I find that I can get a decent 9x13 from an extended cake mix where I only get a flat "brownie" from just the mix. Also with the extender or Doctoring, you can pretty much customize a cakes flavor or texture by what you add. Lets say I use coconut milk or buttermilk or eggnog or liquid flavored coffee creamers instead of the milk or water. That in effect would be "doctoring". So IMHO "doctoring" is "tweaking" a recipe for your purposes at the time.
Just to clarify, when I use those sweeter additions I adjust the rest of the ingredients accordingly so I don't have a giant gooey lump of sticky mess that even the dogs won't touch on my counter.