Hey, just curious as to the brands of cake mixes you use. And are there any I can get in bulk like 20lbs & up?

I use Betty Crocker cake mixes, Duncan Hines is my second choice. I never use Pillsbury, don't like it at all. I have tried the bulk cake mix from Smart n Final, I don't like the consistency or the taste of it.

I make all my cakes using the WASC (White almond sour cream) recipe, here on CC. I just make variations of it for other cake flavors.

Hope that helps.

i know people have their favorites but personally i tend to use whatever is on sale. That is normally betty crocker.

Duncan Hines is my first choice but Im like crystaline1977, if its on sale its good for me!

I also use whatever is on sale, and they've all been fine. 10 for $10, I stock up on lots of flavors!

I use Duncan Hines. I don't know about bulk though.

For a White Cake I use Betty Crocker French Vanilla. Everybody that has tried it loves it.

DH is my mix of choice. It's a few cents more but worth it for me because of its texture and moistness.

I like Duncan Hines.

Hi! When I use pre-made cake mixes, I get the most positive responses using Pillsbury, adding the extra box of pudding, etc. (I mostly bake from scratch, so I don't use them too often.) I don't know if you can get Pillsbury in bulk, though, as I keep minimal quantities of mixes on hand.

My favorite is Pillsbury. By far the moistest IMO. I've strayed before but always come back to Pillsbury.

TCarra,
Do you add a box of pudding to the Pillsbury mixes which already have pudding in them? I've not done that thinking it might be too much pudding, but if you've done it with success I should try it.

I like Betty Crocker the best. Pillsbury seems really dry to me. Duncan Hines would be my 2nd choice, however, I don't really like it. I know a couple of people who uses the DH and I'm told mine are more moist than theirs.

I have added pudding to the mix with the cake falling in the center every time. Is there a secret to prevent this from happening?

I would suggest baking at a lower tempature...baking the cake slower and baking more evenly.

Duncan Hines for me!

Duncan Hines and Pillsbury. I also use the WASC for every cake. They are always moist!

I use Pillsbury white, yellow, and lemon. I use Duncan Hinz Dark Choc. Fudge. If I am making WASC, I use Duncan Hinz white, but only for that.
Those are the flavors I use the most. I love the flavor of Betty Crocker white cake, but they always crack for me, especially the large sheets or large rounds. I have tried most everything through the years and these are what I consider my winners.

Pillsbury is my favorite. Then DH. BC tends to act funny with me.

Funny thing is, this weekend I tried out the Aldi brand - to see if I could really see a difference. Yeah, I SO could! It was drier and not as good. I'll definitely be sticking with Pillsbury.

I use DH always unless they are sold out of what I need then I use BC. I never have luck with pillsbury so I choose not to try that one anymore.

I tend to use Pillsbury, but if there is a different cake on sale I will use that also.

I'm a Duncan Hinges gal myself! I also like the WASC recipe but I still use DH.