I use a boxed cake mix, but am not happy with the consistency of the cake. It seems dry, and I'm pretty certain that I am not overbaking. I've read about putting a pudding mix in the batter. Is that what makes most cakes so moist? I'm looking for that wonderful cake that most of us just dream about eating when we go to a wedding reception. Is that the secret to those marvelous cakes? I've also read about using an mix extender, which I have never used. If you use the extender recipe that calls for 1 cup of flour, etc, is that too much batter for a shaped pan, do you think? And, one last question, if you do use the pudding mix, is it the instant or cooked kind, and what size pkg, small or large?

Try this: Follow the box cake instructions, just add a box of instant pudding (just the dry powder, small box) in a complimentary flavor and an extra egg. Bake as usual. See what you think, it really makes a big difference.

The extenders with the flour probably would overflow a character pan, but you could try them and use the extra for cupcakes.

There's also a recipe in the recipe section for a 3D Durable Wedding Cake that changes the amount of ingredients you add to a cake mix, plus you add pudding, sour cream and a tsp. of vanilla or almond extract. Love this one! Good book: The Cake Mix Doctor.

I also cool my cakes for 10 minutes, turn them out of the pan, wrap immediatly in plastic wrap, put them back in the pan and then in the freezer for at least a couple hours if not overnight. Thaw before decorating. Something about the freezing locks in the moisture. I'm convinced of it.

A lot of it is just about playing around with the recipe to find what you like best. I use a boxed cake mix, a small box of pudding, extra vanilla. When I need a little more cake batter, I use the extender mix. I have used a large box of pudding when that was what I had on hand, and it was delicious. You just have to figure out what works best for you...Have fun!

I just started using the cake mix extender with my box mixes and I really like the texture. However, I only use Duncan Hines Moist or Pillsbury Moist mixes. I tried a generic brand once and my DH said it was too dry. The cake was quickly crumbled up and made into cake balls.

I haven't tried the pudding mix, so I can't help you there.

For every box of cake mix, I add one small box of instant pudding mix powder (3.5 oz?) and an extra egg. I also bake at 325 (check your oven's temp with a oven thermometer), and I use baking strips around the pan (soak in water first).
I don't use character pans, but I've read that you should fill them just half way. Maybe someone with experience with this can be more helpful.
Also, look into buying the cake mix doctor books--she has a ton of ideas on how to doctor those cake mixes.

alot of people bake at a lower temp. too...that makes a moister cake.

I have just started subbing milk for water, adding a box of pudding - I use the big box because I did it on accident and it was good! (especially for chocolate cake) I also use an extra egg.

I had someone sugest to me a while back to put in extra mix and then put a piece of foil on the rack below the cake pan, Any extra/overflow goes on the foil. I have done this a time or two to get a really thick cake. Just make sure you use the foil!

I do a box of pudding extra and use milk too. thats about it. I don't use an extra egg and it works out fabulously! Like If I want an orange flavored cake--ill buy a regular vanilla cake mix and just add the orange jello mix to it. it works like that for any flavor! Good luck!

I also find that freezing really makes a moist cake.

Extenders and Add-In's (for box mix):

http://forum.cakecentral.com/cake-decorating-ftopicp-708371.html

Moist (scratch) Recipes/Simple Syrup Uses/Recipes:

http://forum.cakecentral.com/cake-decorating-ftopict-95251.html

HTH

Here's a doctored cake mix recipe that uses Jello gelatin:
(Color Vision Cake)

http://www.cdkitchen.com/recipes/recipetemplate.php?mid=32624&print=1&scale=12

HTH

I agree about freezing your cakes to make them extra moist--whether it's for an hour or a week, my cakes always go in the freezer shortly after they come out of the oven. Super-moist!!!

Instant pudding or instant jello (gelatin). Both can work. Pudding more for moisture, jello for flavor. According to the Cake Mix Doctor, cake mixes are pretty hard to screw up.

I was watching Good Eats last night and even Alton Brown agreed it's hard to beat a boxed mix. But, of course, you've got to make your own icing

Thanks to all of you for your suggestions. I"ll give it a try this weekend. You all are so helpful!! Happy baking!

I use a Duncan Heinz mix, add a box of instant pudding, sub milk for the water, and sub room temp butter for the oil. Sometimes I add and extra egg, but this makes the cake take longer to bake. Use the bake even strips, and wa-la, a supremely moist and delicious cake that everyone will think was from scratch! Sometimes on a yellow cake I will add some Vanilla coffee mate. The smell while baking is divine, and it adds a great flavor to the cake. Have fun experimenting!

I like to use with my cake mix, a packet of pudding, an extra egg, change the water to milk, and a few heaped tablespoons of sour cream.