What brand cake mix did you use?
When I make yellow or strawberry I have to use Betty Crocker, Duncin Hines and Pillsbury turn out chewy and doughy, kinda like fruitcake.
Not so yummy, but when I use BC its perfect.
So I know what you're talking about,it's happened to me before.
Sorry it did'nt turn out perfectly for you.
For white and other flavors I use Duncin Hines and have'nt had any problems, but they do take longer to bake.
It might take some trail and error to find out what mix works best for you.
It started out as the WASC but I add the pudding for flavor and density, and now I hardly ever make the orginal WASC recipe, my white cake is a White Velvet, I add a box of white chocolate pudding and vanilla,no almond.
It's dense and moist and perfect for carving but I use it in all my cakes.
I've always wondered if it's still WASC even if it's not a white cake with almond ?