I ususally add an extra egg and pudding mix to my cake mix to make the cake firmer. It works ok but I would like it to be a little bit more firm. Any ideas? I have a cake to bake for tuesday .

a friend of mine says she add half a block of cream cheese and it makes a firmer cake, but ive never tried it.

I like the cake extneder recipe that uses extra eggs, buttermilk, and pudding mix.

Definately try my *original* WASC recipe

Kakeladi's *Original* WASC recipe

1 box cake mix*
1 cup all purpose flour
1 cup granulated sugar
generous dash salt

3 whole eggs
1 cup sour cream*
1 to 1&1/3 cup water*
1 Tablespoon flavoring*
*See notes at end

In a bowl, mix the dry ingredietns; a wire whisk helps.
In KA mixer bowl, place remaining ingredients. Add about 1/2 the dry ingred. Mix on low about 30 seconds; add remaining ingred and again mix on low about 30 seconds until all is moistened. Beat on med (#4 or 5) for 2 minutes. I always timed this.
Pour into prepared pans and bake as usual

*Notes:
I always use large eggs. Any cake flavor can be used. Match the flavoring to the cake. For most cakes a mixture of 1 part vanilla, 1/2 part butter flavor and 1/4 part almond is perfect. A 'part' is any measure you want to use be it teaspoon, Tablespoon; cup; quart or whatever
I make this up by the cupful and keep on hand for all my flavoring.
Some people have told me they have sub'd yogurt for the sour cream; some have used juice instead of water. I use a glass Pyrex measuring cup & fill it to the brim (more than one cup - maybe about 1&1/3?).
This makes enough batter for: one 12" round; OR 9x13 pan OR two 8" rounds; OR three 6" rounds OR one 10" sq OR other pans I can't think of right now -- the same amound of batter as if you used 1& 1/2 mixes.
Baking time will depend on the size pan you use. Start with 30 minutes. Let your nose be the judge If you can smell it most likely it is done. If it pulls away form the pan it is overbaked.

add a box or a half a box of pudding mix (instant)