ASo i've read you can add a small box of pudding along with an extra egg for a sturdier cake...well when i do this my cakes fall in the middle. Is this method wrong????

I am not sure why you are having this problem but I always use the box of pudding and extra egg trick and it works beautifully, everyone loves the taste and texture.  Are you using the small box of pudding?

AYes its a small box. It's the walmrt brand, don't know if that matters. I baked 2 8 in rounds at 350 and they took longer than usual. They domed on top even though i used baking strips. Do you lower the temp?

I've also used store-brand instant pudding (as well as the Jello brand) and an extra egg, plus I'll add a couple of generous spoonfuls of sour cream, and I've had no problems either.  You could try baking your cakes at 325.  It'll take a bit longer, but you'll probably get a more evenly baked cake.

It is instant pudding you're using?  Not the pudding that has to be cooked?  (although in my experience, the store brands only come in instant.)

AYes, it is instant pudding. Maybe it's the oven temp. I'll try 325 on the next one.

Thank you all for your help!